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Vegetable Lo Mein with Rice Noodles

Springy rice noodles tangle with tender-crisp cabbage, sweet carrot and a gingery, savory sauce.

Fits Celiac, Hashimoto's, Pregnancy and 10 more diets

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Vegetable Lo Mein with Rice Noodles
25 mintotal
2servings
9ingredients

Ingredients

  • 180 g certified gluten-free rice noodles
  • 180 g green cabbage, thinly sliced
  • 1 carrot, cut into matchsticks
  • 3 scallion green tops, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 tbsp olive oil
  • 2 tbsp gluten-free coconut aminos
  • 1 tbsp rice vinegar

Method

  1. Soak rice noodles until flexible, then drain well.10 min timer
  2. Stir coconut aminos and rice vinegar together.
  3. Sauté cabbage and carrot in olive oil until tender-crisp.4 min timer
  4. Add ginger, garlic and scallion tops; stir until fragrant.1 min timer
  5. Toss in noodles and sauce until glossy and hot.2 min timer

Why it works

  • Celiac disease: Certified gluten-free rice noodles and gluten-free coconut aminos go into the dish.
  • Milk allergy: Rice noodles and vegetables are tossed with olive oil, without dairy.
  • Hashimoto's thyroiditis: Cabbage, carrot and rice noodles make a soy-, legume- and dairy-free meal.
  • Fish allergy: The savory sauce uses coconut aminos and rice vinegar, not fish sauce.
  • Soy allergy: Gluten-free coconut aminos replace soy sauce.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Chinese recipes, Gluten-free Asian recipes.