The food blog MyGluten-FreeKitchen.com has a recipe for gluten-free broccoli lo mein that includes vegetables, ketchup and gluten-free soy sauce. Food.com has a vegetable lo mein recipe that is gluten-free and includes cornstarch and sesame oil.
My Gluten-Free Kitchen's recipe calls for 8 ounces of cooked gluten-free pasta. Prepare 1/2 cup of shredded carrots and 3/4 to 1 cup of fresh mushrooms. Cut 2/3 to 1 pound of boneless chicken breasts or tenders into 1-inch cubes or smaller. Prepare a large skillet or wok to cook the chicken and vegetables with. Heat 1 tablespoon of olive oil in your skillet or wok and add your chicken, carrots, mushrooms, 3 cups of broccoli florets and 1 minced garlic clove to the skillet, cooking for 5 to 7 minutes. Whisk together 6 tablespoons of gluten-free soy sauce, 2 tablespoons of white wine vinegar and 2 tablespoons of ketchup together in a separate bowl and add it to your skillet. Add the pasta and serve immediately.
Food.com's recipe is a simpler take on lo mein. Mix 1 cup of sodium-free chicken broth with 1/4 cup of cornstarch, stirring well until the mixture is blended and smooth. In a skillet, simmer another cup of chicken broth with 2/3 cup of gluten-free soy sauce, 3 tablespoons of toasted sesame oil, and a mixture of seasonings including garlic, onion and ginger powder. Whisk in the cornstarch mixture until the concoction has thickened. Fold in four cups of frozen vegetables and 1 pound of cooked brown rice spaghetti. Serve immediately with optional toasted sesame seeds.