Vegan Lo Mein
Saucy and delicious veggie lo mein that's perfect for a quick and easy 30-minute dinner any night of the week.
Servings: 6
Ingredients
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)
- 1/2 inch piece fresh ginger peeled and grated (10 g)
- 2 tsp sambal oelek 10 g, adjust to suit spice preference
For the Noodles:
- 1 package medium rice noodles 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)
For Serving:
- sliced green onions
- sesame seeds
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/6th of recipe | Calories: 295kcal | Carbohydrates: 73g | Protein: 8g | Fat: 4g | Fiber: 2g