Last updated on 12.11.2023
Another dish from our long list of fakeaways 🥡 Buckwheat ramen noodles variation to the traditional Chinese dish, with crunchy cabbage and hints of toasted sesame oil.
This recipe is for 4 servings. Each serving contains about 541 kcal (52 g protein, 55 g carbs, 13 g fat).
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Lo Mein (gluten free, dairy free, low FODMAP)
Gluten free variation of the traditional Chinese dish made with buckwheat ramen noodles.
Ingredients
Sauce
- 1 tbsp brown sugar 13 g
- 4 tbsp tamari
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp toasted sesame oil
- ground black pepper
Chicken
- 640 g chicken breast thinly sliced against the grain
- 2 tbsp tamari
- ½ tsp ginger paste
- 2 tbsp garlic infused oil
Other
- 3 carrots 125 g, julienned
- 280 g shredded cabbage
- 1 tbsp olive oil
- 280 g buckwheat ramen noodles
- scallions sliced
Instructions
- Mix sauce ingredients.1 tbsp brown sugar, 4 tbsp tamari, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp toasted sesame oil, ground black pepper
- Mix chicken ingredients and fry in two batches. Set aside.640 g chicken breast, 2 tbsp tamari, ½ tsp ginger paste, 2 tbsp garlic infused oil
- In the same pan, add the olive oil and sautee the cabbage and carrots.3 carrots, 1 tbsp olive oil, 280 g shredded cabbage
- While the cabbage is sauteeing, make the noodles. Rinse under plenty cold water.280 g buckwheat ramen noodles
- When the cabbage is soft, add chicken, noodles and sauce to the pan. Mix well.
- Add green onions, mix again and serve.scallions
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