I know the rage of the day is the gluten free diet trend, but sometimes I can’t resist a good warm bowl of noodles with vegetables, garlic, tamari, and sesame oil. “Simply irresistible,” just went through my head just now.
So, if you are gluten-free, find a suitable substitute to your liking. The key to making great stir-fired noodles is rinsing the noodles under cool water after boiling. Then, when stir-frying the noodles in a hot wok, stir like crazy, so they won’t stick to the pan. That simple, but it takes some practice.
Nutritional and Health Benefits
A. Cremini Mushrooms
- Great source for vitamins B6 and B12.
- Good source for minerals for selenium, copper, potassium, zinc, and phytochemicals.
- Anti-cancer, reduction of cardiovascular and inflammatory disease.
- Excellent source of carotenes, vitamins C, B1,B2, E, and manganese.
- Source of dietary fiber
- Muscle relaxation, low-blood pressure, and regulate metabolism.
- 1# lo mein noodles
- 2 tbsp olive oil
- 1 yellow peppers, thinly sliced
- 1 spanish onion, thinly sliced
- 10oz cremini mushrooms, thinly sliced
- 5 garlic cloves, minced
- 2 cups baby kale
- 1 tbsp mushroom dark soy sauce
- 1 tbsp tamari (gluten-free)
- 1 tsp sesame oil
- 1/2 tsp sambal, chili-garlic sauce
- Bring a large pot of water to a boil. Cook the noodles in the boiling water, stirring until cooked through but firm to the bite. Rinse the noodles with cold water to cool, drain, and add a little sesame oil, to prevent the noodles from sticking to each other.
- Combine the mushroom dark soy sauce, tamari, sesame oil, and sambal in a small bowl to make the sauce.
- Heat 2 tbsp olive oil to a wok or a large non-stick pan over high heat. Cook the yellow peppers, onions, mushrooms, and garlic in the hot oil until tender, 5 to 9 minutes; add the noodles with the sauce. For a darker color, add a little bit of the mushroom dark soy sauce. If the noodles start to stick, add a little more oil.
- Add the baby kale to the wok until wilted. Enjoy, while it is hot.