I saw a chicken lo mein recipe recently, and figured it could quite easily be made gluten-free. When it came time to make it, a lot more changed than just what kind of noodles, based on what vegetables we’re willing to eat, and factors such as “no one will ever ever use the rest of these bean sprouts if we don’t put them in this.” The resulting dish turned out delicious, and even made good leftovers, as you’d hope of such a dish!

Ingredients:

• 8.8 ounce package pad thai rice noodles
• 3 chicken bouillon cubes/an equivalent amount of Better Than Bouillon
• 1 tablespoon olive oil
• 1 medium-large piece of steak, cut into small pieces
• 2 tablespoons sesame oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 stalk celery, thinly sliced
• 3 cups thinly sliced bok choy
• 1/2 cup green onion, sliced
• 1 carrot, shredded
• 1 large bag (2.5-3 cups) bean sprouts
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 cup soy sauce, gluten-free if needed

Prepare the pad thai noodles according to the package directions, adding the bouillon to the water. The package I had said to use a weirdly little amount of water, which had boiled off before the noodles were done, so I added 2 or 3 cups extra water. When the noodles are done, drain them and keep the bouillon-y water.

Add the olive oil to a skillet and cook the beef until your desired level of doneness. Ours was leftover from dinner the night before, and was already at the very rare level we like, so I only cooked it briefly. Remove the beef from the pan and set aside.

Pour the sesame oil into the pan and saute all the vegetables for around 5 minutes, until just starting to become tender.

Thanks to my mom for all the chopping!

This is a ton of vegetables. It cooks down some, but do be sure to use the biggest skillet you’ve got!

A bit more cookedish.

Dissolve the cornstarch in the water, stirring well. Add to around 2 cups of the saved water from the noodles and stir well, then pour over the vegetables. Cook several minutes, until thickened.

Add the beef, noodles, and soy sauce and cook several minutes more, stirring to ensure the noodles are well covered in sauce.

Delicious!

Beef Lo Mein

Adapted from Sugarcrafter.

• 8.8 ounce package pad thai rice noodles
• 3 chicken bouillon cubes/an equivalent amount of Better Than Bouillon
• 1 tablespoon olive oil
• 1 medium-large piece of steak, cut into small pieces
• 2 tablespoons sesame oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 stalk celery, thinly sliced
• 3 cups thinly sliced bok choy
• 1/2 cup green onion, sliced
• 1 carrot, shredded
• 1 large bag (2.5-3 cups) bean sprouts
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 cup soy sauce, gluten-free if needed

Prepare the pad thai noodles according to the package directions, adding the bouillon to the water. When the noodles are done, drain them and keep the bouillon-y water.

Add the olive oil to a skillet and cook the beef until your desired level of doneness, then remove from the pan and set aside.

Pour the sesame oil into the pan and saute all the vegetables for around 5 minutes, until just starting to become tender.

Dissolve the cornstarch in the water, stirring well. Add to around 2 cups of the saved water from the noodles and stir well, then pour over the vegetables. Cook several minutes, until thickened.

Add the beef, noodles, and soy sauce and cook several minutes more, stirring to ensure the noodles are well covered in sauce.