GERD Friendly Classic Lo Mein
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4 servings
For the noodles
- 8 oz fresh or dried lo mein noodles
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp ground white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- 2 cups napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 scallions, cut into 1-inch pieces, white and green parts separated
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just tender with a slight chew at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, 1 tsp sesame oil, sugar, and white pepper until the sugar dissolves. Set aside.
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