Gluten Free Vegetable Lo Mein Food

GLUTEN FREE VEGETABLE LO MEIN

Steps:

• Mix 1/2 cup of the chicken broth with the cornstarch; stir until well-blended and smooth; set aside.
• Simmer remaining 1-2 cups chicken broth with soy sauce, sesame oil, and seasonings. Whisk in cornstarch mixture; keeping just below boiling point, until thickened.
• Fold in thawed vegetables; toss vegetables and sauce with cooked spaghetti. Serve immediately; sprinkle with toasted sesame seeds.

VEGETABLE LO MEIN

Steps:

• I like to start off by cutting all the veggies and meat for the lo mein.
• I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
• (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
• If I'm using meat I stir fry that first and remove from pan and then saute vegetables.
• After vegetables get to the point I want them I return the meat to pan with vegetables.
• I always use olive oil for the stir frying.
• I also add olive oil to the water for noodles so they don't stick together.
• After your water comes to boil add your lo mein.
• At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
• After you get sugar dissolved add to vegetable mixture.
• Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.