Thursday, September 22, 2011

Go Ahead Honey, It's Gluten-Free: Shrimp Lo Mein




















This month's theme for Go Ahead Honey, It's Gluten-Free was the Chinese Lantern Festival. The goal was to make a favorite Chinese dish that worked for your own food sensitivities. I had so many ideas for dishes I wanted to create, but alas, they all contained ingredients I shouldn't be eating right now. In the end, I decided to stick with my own guidelines and make something I could eat without feeling uncomfortable later.

I created a simple dish based on my love of Lo Mein. Shrimp Lo Mein, or to be more precise, Shrimp Stir Fry with Sweet Potato Noodles. Sweet Potato Noodles are made from sweet potato starch and can often be found in Asian grocery stores or can easily be ordered online. Alternatively, you can use any type of noodle you like in this meal. One of my favorite aspects of this meal is that it can easily be made to suit your whole family's palates. The vegetables I used here are just suggestions, and you can add in or substitute vegetables your family likes. Like I said, the noodles can be swapped out for a different type of noodle. For a slightly different taste, try Thai Basil instead of regular basil. And you can use a couple teaspoons of honey as your sweetener if you prefer that to stevia. Finally, my flavorings are minimal here because I can't add much in the way of condiments. But make yourself a pretty little condiment tray with tamari, fish sauce, or any other sauces you enjoy, and each family member can tailor their plate to their taste buds.




















Shrimp Stir Fry with Sweet Potato Noodles (Print-Friendly Option)


Ingredients:
12 ounce package sweet potato noodles
1 pound cooked jumbo shrimp
2 tablespoons olive oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
1 red pepper, thinly sliced
1/4 head cabbage, thinly sliced
handful fresh basil, chopped
15 drops liquid stevia
salt and pepper to taste
1 tablespoon roasted sesame seeds


Directions: 
  1. Cook noodles according to package. Drain and set aside. 
  2. Heat a large skillet or wok with the olive oil on medium-high heat. Add onion and saute for 5-7 minutes, stirring occasionally. 
  3. Add the garlic, pepper, and cabbage, and put the lid on the wok. Leave on for 5 minutes. 
  4. Take the top off and add basil, noodles and shrimp. Stir for a minute to heat everything evenly. 
  5. Take off heat and add salt and pepper to taste. Sprinkle with sesame seeds. 
  6. Serve with a variety of condiments (tamari, fish sauce, etc.). 
Serves 4-6 

The deadline for Go Ahead Honey, It's Gluten-Free submissions is September 25th. I can't wait to see what you come up with!


8 comments:

Suzanne said...

I'm not sure if you can have coconut, but if you can, have you tried coconut aminos? They taste pretty good.

Thanks for the recipe! I'd never heard of sweet potato noodles. I'm going to look for them.

gfe--gluten free easily said...

That looks great, Iris! I haven't had lo mein in years, even though I've purchased Asian rice stick noodles that would work well for it before. This recipe may very well be our dinner this weekend as I have shrimp in the freezer and rice stick noodles in the pantry. Mr. GFE LOVES lo mein. :-) With shrimp and veggies, who wouldn't love this dish?

I'm really glad that you decided to make something that works for you. Should we ever really cook anything that we can't eat? I stopped doing that a long time ago. (The exception would be gluten-full canned soup heated up for hubs.) Food for thought, dear. Love this recipe! Still formulating my plan for GAH so I'll have my post up by Sunday. ;-)

xo,
Shirley

Valerie @ City|Life|Eats said...

Just emailed you my submission - and I must locate some sweet potato noodle and make your recipe. It looks SO good.

Valerie @ City|Life|Eats said...

PS - I miss mooncakes too!

Concetta Phillipps said...

I've never heard of sweet potato noodles before - I'll have to try them out. I'm a big fan of tofu noodles and asian yam noodles, but they aren't always good to have all the time. I'm glad to have something else interesting to try!

Jonathan said...

It's amazing how much crossover there is between Asian and Pacific Island cuisines. Immediately when I see the clear noodles I think of sotanghon (Philippines) but then I also think of Japchae (Korea). All delicious.

Which is exactly what your recipe look like. :)

Rita & Mom said...

Wonderful recipe! Just finished making Spring Rolls this week and never remembered the theme for this month - another string of senior moments. We are doing low-carb so maybe shiratake noodles for us!

Tasty Eats At Home said...

I love sweet potato noodles. They're so springy. This reminds me of Jap Chae. And now that's what I wish I had for dinner tonight!

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