This vegetable chow mein recipe is made gluten-free by using spaghetti squash instead of noodles. It's also packed with bok choy and shitake mushrooms!
Total Time
1hr
5.0
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Spaghetti Squash
•
1
Tbsp
Extra-Virgin Coconut Oil
or Olive Oil
•
1 1/2
cups
Thinly Sliced
Shiitake Mushrooms
•
2
Small
Shallots
, thinly sliced
•
1
Tbsp
Fresh Ginger
, finely chopped
•
2
cloves
Garlic
, minced
•
1
Jalapeño Pepper
•
1
Bok Choy
•
1/4
cup
Gluten-Free Tamari Soy Sauce
or Soy Sauce
•
1
tsp
Dark Toasted Sesame Oil
•
1
tsp
Honey
or Maple Syrup
•
to taste
Sesame Seeds
•
1/2
cup
Water
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Using the largest chef’s knife you have, cut the Spaghetti Squash (1) in half lengthwise. Scoop out the seeds and stringy bits from the center cavity.
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.