Gluten-Free Lo Mein–Style Noodles

Celiac.com 01/24/2026 - Lo mein–style noodles have long been associated with Chinese-American home cooking and restaurant comfort food, known for their savory sauce, tender noodles, and colorful mix of vegetables. Traditional lo mein is made with wheat-based egg noodles, which makes it off-limits for anyone with celiac disease or gluten sensitivity. Over time, home cooks have adapted the dish using alternative noodles that still deliver the familiar texture and flavor people love.

This gluten-free version uses rice noodles or glass noodles, both of which absorb sauce beautifully and hold up well in a hot pan. Instead of relying on traditional soy sauce, this recipe uses gluten-free tamari to recreate the deep umami flavor that defines lo mein. The result is a satisfying, weeknight-friendly dish that keeps the spirit of the original while remaining completely gluten-free.

Ingredients

• 8 ounces gluten-free rice noodles or glass noodles
• 2 tablespoons neutral cooking oil, such as avocado or canola oil
• 1 cup sliced mushrooms
• 1 cup shredded cabbage or bok choy
• ½ cup julienned carrots
• ½ cup sliced green onions
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 cup cooked protein of choice, such as chicken, shrimp, tofu, or beef

For the Sauce

• ¼ cup gluten-free tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon ground white pepper or black pepper

Instructions

1. Cook the noodles according to the package instructions until just tender. Drain well and rinse briefly with cool water to prevent sticking. Set aside.
2. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, honey or maple syrup, and pepper. Set the sauce aside.
3. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
4. Add the mushrooms, cabbage or bok choy, and carrots to the pan. Stir-fry for 3 to 4 minutes, until the vegetables begin to soften but still have some bite.
5. Stir in the cooked protein and green onions, cooking for another minute to warm everything through.
6. Add the drained noodles to the pan, followed by the prepared sauce. Toss gently but thoroughly to coat the noodles evenly.
7. Continue cooking for 2 to 3 minutes, stirring often, until the noodles absorb the sauce and everything is heated through.
8. Remove from heat and taste, adjusting seasoning if needed.

Serving Suggestions

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Serve the noodles hot, garnished with extra green onions or a sprinkle of toasted sesame seeds if desired. This dish pairs well with a simple cucumber salad or steamed broccoli for a complete gluten-free meal.

Conclusion

Gluten-free lo mein–style noodles prove that comfort food does not have to be complicated or off-limits. By choosing the right noodles and building flavor with gluten-free tamari, garlic, and ginger, this dish delivers the savory satisfaction of classic lo mein without gluten. It is an adaptable recipe that works with whatever vegetables or protein you have on hand, making it a reliable and flavorful option for gluten-free kitchens.