Vegetable Lo Mein (Easy!)
This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Swap in your own favorite vegetables or whatever's in season!
Servings4 medium bowls
Ingredients
- 8 oz. vegan lo mein noodles (or linguini, spaghetti, ramen, etc.)
- 1 Tbsp. toasted sesame oil*
- 1 small red onion
- 8 oz. mushrooms
- 1 red bell pepper
- 1 carrot
- 4 oz. snow peas (or sugar snap)
- 4-5 green onions
- 3 garlic cloves
For the sauce:
- 1/4 cup hoisin sauce (gluten-free if desired**)
- 1 Tbsp. tamari
- 1/2 tsp. ginger, freshly grated (optional)
Instructions
- Cook noodles according to package instructions, leaving al dente. Drain and set aside.
- Meanwhile, slice red onion, mushrooms, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
- In a large wok or skillet over medium-high heat, add sesame oil (if using).
- Once oil is hot, carefully add red onion, mushrooms, bell pepper, carrot, and snow peas. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
- Reduce heat to medium-low. Add green onions and garlic. Cook 1 minute, stirring continuously.
- Add hoisin, tamari, and ginger (if using). Then add noodles (rinsed and drained). Gently toss to combine and heat for 1-2 minutes.
- Serve warm topped with any desired garnishes. Add more tamari to taste.
Notes
*For oil-free: Omit the sesame oil and use water/broth to sauté instead. Also ensure your hoisin sauce is oil-free.
**For gluten-free: Use GF hoisin sauce, GF pasta, and tamari. (For GF hoisin, I currently use San-J brand.)
Variations: Add broccoli, baby bok choy, asparagus, celery, cabbage, spinach, tofu, etc.
Garnish: Top with fresh cilantro, peanuts, cashews, sesame seeds, or mung bean sprouts before serving if desired.
Nutrition Per Serving (Estimate)
Calories: 308 kcal | Carbohydrates: 60 g | Protein: 10 g | Fat: 4 g | Saturated Fat: 0.5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 463 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 3909 IU | Vitamin C: 62 mg | Calcium: 47 mg | Iron: 2 mg