Stir-Fried Lo Mein w/ Kale & Mushrooms

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.

B. Kale

  • Excellent source of carotenes, vitamins C, B1,B2, E, and manganese.
  • Source of dietary fiber
  • Muscle relaxation, low-blood pressure, and regulate metabolism.

Oh my noodles!!


Ready to be stir-fried











Rinse, drain, and add a little oil, so it won’t stick


Cook vegetables first


Add the noodles with the seasonings


Secret ingredient


You can’t resist me!!!

Serves 4


  • 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


  1. 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.
  2. Combine the mushroom dark soy sauce, tamari, sesame oil, and sambal in a small bowl to make the sauce.
  3. 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.
  4. Add the baby kale to the wok until wilted. Enjoy, while it is hot.

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