Gluten Free Lo-Mein

Gluten-Free Lo Mein (with Sweet Potato Noodles)

For many of us, a steaming bowl of lo mein is pure comfort food — glossy noodles, colourful veggies, and that savoury-sweet sauce that clings to every strand. But if you’re gluten-free, traditional wheat noodles are off the table.

The good news? Sweet potato noodles (known as dangmyeon) give you the same slippery, chewy satisfaction while keeping the dish naturally gluten-free. Tossed with fresh vegetables and a tamari-based sauce, this recipe proves you don’t have to compromise on flavour or texture.

Whether you’re cooking for family, friends, or just yourself after a long day, this Gluten-Free Lo Mein is quick, wholesome, and irresistibly tasty.

 Why You’ll Love This Dish

Comfort in a Bowl: Saucy, glossy, and perfect for chopstick slurping.

Gluten-Free & Delicious: Sweet potato noodles mimic the chew of wheat noodles without gluten.

Quick to Make: From start to finish in under 30 minutes.

Customisable: Swap in your favourite vegetables, or add tofu, prawns, or chicken for protein.

Gluten Free Lo-Mein

Chewy sweet potato noodles tossed with vibrant veg in a glossy tamari and sesame sauce. A quick, gluten-free stir-fry that’s full of flavour, texture, and East Asian comfort.

Servings 2

Prep Time 6 minutes mins

Cook Time 8 minutes mins

Ingredients

• 150 g Sweet Potato Noodles
• 1 tbsp Sesame Oil
• 1 tbsp Oil Rice Bran or Ground Nut
• 1 Thumb size piece of Ginger Finely Sliced
• 1 Onion Sliced
• 1 Courgette Sliced
• 1 Red Pepper Sliced
• 2 Spring Onions Cut into 5cm Lengths
• 2 tbsp Gluten Free Soy Sauce or Tamari
• 1 tbsp Gluten Free Oyster Sauce
• 1/2 tbsp Honey
• 1/2 tbsp White Rice Vinegar
• 1/2 tsp Chilli Flakes
• Toasted Sesame Seeds Optional (Garnish)

Instructions

• Cook the noodles: Boil sweet potato noodles according to packet instructions (usually 6–7 minutes), then drain and rinse under cold water.

  Toss with 1 tsp sesame oil to stop sticking.

  Stir-fry the aromatics: Heat neutral oil in a wok over medium-high. Add garlic, ginger, and onion, frying until fragrant.

  Add the vegetables: Carrot, courgette, and pepper go in next. Stir-fry 3–4 minutes until just tender but still vibrant.

  Sauce it up: Mix tamari, oyster sauce, honey, rice vinegar, and chilli flakes in a small bowl. Pour into wok.

  Bring it together: Add drained noodles, toss vigorously to coat and heat through. Add spring onions last 30 seconds.

  Serve: Plate up, sprinkle with sesame seeds, and drizzle with extra sesame oil if you fancy.

Course: Main Course, Rice & Noodles

Cuisine: Cantonese, Chinese, East Asian

Keyword: Chinese Noodles, gluten free, Noodles

Collection: Gluten Free recipes

Recipe is from my Chinese Takeaway Cookbook