Gluten Free Vegetable Lo Mein

Name: Gluten Free Vegetable Lo Mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 4 cups frozen mixed vegetables, thawed; 1 lb brown rice spaghetti, cooked and drained; 2 cups sodium-free chicken broth, divided; 1/4 cup cornstarch; 2/3 cup low sodium gluten free soy sauce; 3 tablespoons toasted sesame oil; garlic powder, onion powder, and powdered ginger, to taste

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Recipe by IrishEyes.NYC

My version of the Chinese take-out favorite, with less fat and salt than the original. I prefer San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce, a flavorful Tamari that contains 50% less sodium than their regular Gluten Free Tamari (Black Label)

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

4

cups frozen mixed vegetables, thawed
1

lb brown rice spaghetti, cooked and drained
2

cups sodium-free chicken broth, divided
¹⁄₄

cup cornstarch
²⁄₃

cup low sodium gluten free soy sauce
3

tablespoons toasted sesame oil
garlic powder, onion powder, and powdered ginger, to taste

DIRECTIONS

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.

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