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Lo Mein

Lo Mein (gluten free, dairy free, low FODMAP)

Print Recipe
Gluten free variation of the traditional Chinese dish made with buckwheat ramen noodles.
Course Main Course
Cuisine Chinese
Keyword flavorful, substantial
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 541

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