For the Sauce:
- 1 cup low-sodium soy sauce or gluten-free tamari (250 ml)
- 2 tbsp brown sugar (30 g)
- 2 tsp sesame oil (10 ml)
- 2 clove garlic, grated (10 g)
- 1” nub fresh ginger, grated (10 g)
- 2 tsp sambal (10 g, adjust to suit spice preference)
For the Noodles:
- 1 package rice noodles, medium thickness (455 g)
- 1 tsp sesame oil (5 ml)
- 1 small onion, sliced (150 g)
- 1 medium red bell pepper, thinly sliced (165 g)
- 1 cup shitake mushrooms, stems removed and sliced thin (50 g)
- 1 cup thinly sliced carrots or store-bought julienned carrots (100 g)
- 1 cup snap peas or snow peas, sliced thin (100 g)
- sliced green onions
- sesame seeds
- Start boiling water for the noodles and wash and chop all of the vegetables so you’re prepared.
- In a medium bowl, whisk together the sauce ingredients and set aside for later.
- Cook noodles as per package instructions. Rinse thoroughly with cold water once cooked and reserve for later.
- Heat the sesame oil in a large frying pan over medium heat. Add the onions and cook for about 3 minutes until softened.
- Add the bell peppers, mushrooms and carrots and continue to cook for an additional 4-5 minutes.
- Add the snap peas. Give the sauce another quick stir then pour it into the pan and bring to a boil.
- Add the cooked noodles and toss to coat in the sauce and mix the vegetables throughout.
- Serve immediately topped with green onions and sesame seeds.
Storing: Let cool then store in a sealed container in the fridge for up to 5 days. Enjoy leftovers cold or reheat as needed in the microwave or in a pan on the stovetop. Lo mein can be frozen in an airtight container or individual freezer-safe bags for up to 3 months. Thaw in the fridge and reheat as needed.
- Serving Size: 1/6th of recipe
- Calories: 295
- Fat: 4 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 8 g
Keywords: vegan noodles, vegan lo mein, vegetable lo mein