Gluten Free Vegetable Lo Mein

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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
  • 14
  • 23
    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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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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