This is a wonderful recipe because it works with such a wide variety of vegetables. I listed some additional ideas below, so swap in whatever veggies you like and have on hand. We really love this dish, and my husband requests it often for his work lunch.
8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
1 small red onion
1 yellow bell pepper
1 carrot, julienned
8 oz. mushrooms
5 green onions
3 garlic cloves
1/4 cup hoisin sauce*
1 Tbsp. tamari or soy sauce
1 Tbsp. sesame oil, more for drizzling
Other add-ins: broccoli, bok choy, mung bean sprouts, baby corn, asparagus, celery, cabbage, spinach, snow peas, tofu, ginger
Optional toppings: cilantro, peanuts, cashews
Cook noodles according to package instructions. Drizzle with sesame oil to prevent sticking if desired, and set aside.
Meanwhile, slice mushrooms, red onion, bell pepper, green onion, and mince garlic.
In a wok or very large pan over med-high heat, add sesame oil.
Once oil is hot, carefully add mushrooms, red onion, bell pepper, and carrots. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
Add green onions and garlic. Cook 1 minute, stirring continuously.
Add noodles, hoisin sauce, and tamari/soy sauce. Stir well to combine and heat for 1-2 minutes.
*For gluten-free hoisin, I recommend either the San-J or Wok Mei brand.