Satisfy your craving for Chinese take out with this gluten free recipe for classic lo mein sauce. Add chicken, your favorite stir-fried vegetables, or just toss with rice noodles, and dinner is served!
In a large measuring cup or bowl with pour spout, place the tamari and cornstarch. Whisk vigorously until the cornstarch is completely dissolved.
Add the rice vinegar, rice wine, sesame oil, brown sugar, ginger, garlic powder, dried onion, and stock, and whisk until smooth. Add about 1 tablespoon of the chopped scallion, and mix to combine. Set the sauce aside.
Make the lo mein.
Cook the noodles according to the package directions. Toss them in the 1/2 teaspoon sesame oil, cover, and set aside.
If you're adding the chicken, place the sliced pieces in a small bowl, add the cornstarch, and toss to coat the chicken completely in the cornstarch.
In a nonstick wok or large skillet, place enough cooking oil to cover the bottom of the surface in a thin layer. Add the (optional) chicken tossed in cornstarch, and place the pan over medium heat.
Stir the chicken to break it up in the pan. Allow it to cook, stirring frequently, until no longer pink at all (about 8 minutes).
Pour the sauce over the cooked chicken, and stir to combine. Allow it to cook, mostly undisturbed, until the sauce begins to simmer. It will thicken quickly.
Add the cooked noodles, and toss to coat everything in the sauce. It will cling to the noodles.
Sprinkle the remaining chopped scallions on top, and serve immediately.
Notes
Originally published on the blog in 2017. Recipe simplified; most photos and video new.