GERD Friendly Easy Chow Mein
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Learn more āIngredients
4 servings
- 8 oz fresh or dried chow mein noodles (or thin lo mein noodles)
- 2 tbsp vegetable 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 green cabbage, thinly sliced
- 1 medium carrot, julienned or cut into matchsticks
- 3 stalks celery, thinly sliced on the diagonal
- 3 green onions, 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.
- 1 cup bean sprouts
For the sauce
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 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 finishing
- 1 tsp sesame oil, for finishing
Instructions
- 1
Cook the noodles in a large pot of boiling salted water according to package directions until just tender, about 2ā3 minutes for fresh or 4ā5 minutes for dried. 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, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
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