Ingredients: |
Ingredients: Ingredients
1/2 lb gluten-free spaghetti about 250 g, cooked and drained
2 tbsp oil vegetable or sesame
2 cloves garlic minced
1/2 tsp ginger minced, I use more – adjust to your taste
1 onion small, chopped
2 or more cups coleslaw mix about half a big bag
green onion to garnish, if desired
sesame seeds to garnish, if desired
For the sauce
1/3 cup gluten free soya sauce or tamari
1 tbsp rice vinegar
2 tbsp brown sugar
1 tsp honey
pinch chili flakes optional
1 tbsp corn starch
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Directions: |
Directions:Instructions
Cook gluten-free spaghetti according to package directions, drain.
While noodles are cooking, heat 2 tbsp oil (I use vegetable with a dash of sesame) to a large frying pan.
Stir in garlic, ginger, and onion. Cook for about 1 minute, until softened and fragrant.
Toss in coleslaw mix and stir together until warm but still crisp.
In a separate bowl, whisk together gluten-free soya sauce or tamari, rice vinegar, brown sugar, honey, chili flakes (if using,) and corn starch.
Add drained, cooked gluten-free spaghetti noodles to the coleslaw mixture, then pour sauce over top.
Stir well to combine, and cook until heated through.
Remove from heat and serve, garnishing with chopped green onion and/or sesame seeds, if desired. |
Personal
Notes: |
Personal
Notes: If your noodles are cooked before the rest of the ingredients, stir a teaspoon of sesame oil into the drained noodles. This will keep them from sticking.
While flavourful, there isn’t a ton of sauce with this recipe. If you prefer your noodles extra-saucy, you might want to double the sauce recipe.
This recipe gives 2 generous servings (with maybe a bit leftover for lunch!) but if you are serving it as a side dish, it would serve more.
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This recipe for Gluten Free Lo Mein is from