Vegetable Lo Mein
Easy Asian-inspired Vegetable Lo Mein with secret ingredient - hoisin sauce! We love this versatile, flavorful vegan meal.
Servings4 medium bowls
- 8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
- 1 small red onion
- 1 yellow bell pepper
- 1 carrot
- 8 oz. mushrooms
- 5 green onions
- 3 garlic cloves
- 1/4 cup hoisin sauce (gluten-free if desired*)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil (optional - see oil-free version in notes)
- Cilantro, peanuts, cashews, sesame seeds
Cook noodles according to package instructions, leaving al dente. Drain and set aside.
Meanwhile, slice mushrooms, red onion, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
In a wok or large pan over med-high heat, add sesame oil (if using).
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 (cooked and drained), hoisin, and tamari. Gently stir to combine and heat for 1-2 minutes. (Fresh greens like baby spinach are lovely stirred in during the last couple minutes as well.)
Top with any desired garnishes or more tamari to taste.
*This recipe is made gluten-free with GF hoisin, pasta, and tamari. (For GF hoisin, I currently use San-J brand.)
For oil-free, simply omit sesame oil and use water/broth to saute.
Other variations: ginger, broccoli, bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, snow peas, tofu
Calories: 311 kcalCarbohydrates: 58 gProtein: 9 gFat: 6 gSaturated Fat: 1 gCholesterol: 1 mgPotassium: 403 mgFiber: 4 gSugar: 8 gVitamin A: 2757 IUVitamin C: 62 mgCalcium: 35 mgIron: 1 mg