Gluten Free, Low Carb "Lo Mein"

  My mom has been making this awesome healthy cabbage dish, and I really love it so I decided to make my own, quick college version. Instead of using fresh cut cabbage, I used cole slaw mix and I was extremely happy with how it came out. Because they are such fine shreds, they end up cooking sort of like crunchier noodles - hence the name "Gluten Free, Low Carb Lo Mein"

  The onions and peppers are nice and soft, but the cabbage brings a great crunch. It goes great as a side dish to any protein (add some chicken, pork or shrimp to the mix!) or its a great kind of salad for lunch.



Let's just say I cooked a nice big pan and it was gone within two days....


   It's a great substitute for fried rice or lo mein because it is just straight vegetables. There's nothing to weigh you down, but you won't feel any lack of substance or flavor. Plus the face that is it SO EASY makes this recipe something to keep in the back of your mind for busy days!


If you are not gluten free, add a tablespoon of hoisin sauce to the mixture. This is what my mom does and it adds some great flavor. You can look for a gluten free substitute, and also feel free to add any Asian flavored sauces to the recipe. Make it your own!




Gluten Free, Low Carb "Lo Mein"

Ingredients:
1 bell pepper, sliced
1 large onion, sliced
2-3 cups cole slaw mix
1 tsp minced garlic
1 tsp olive oil
2 tsp sesame oil
2 tbsp reduced sodium soy sauce (tamari for gluten free)
Red pepper flakes to taste - optional
Salt and pepper to taste

Directions:
- Heat oil in large pan over medium- high heat
- Add garlic and stir, then add in onion and pepper. Cook and stir until they've started to soften then add in slaw mix.
- Mix the veggies then add in soy sauce (hoisin sauce too for extra flavor if not gluten free) and red pepper flakes
- Cook until peppers and onions are soft, and cabbage will remain slightly crunchy.