Vegetable Lo Mein
This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Use your own favorite vegetables or whatever is in season!
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 medium-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 kcal | Carbohydrates: 58 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Potassium: 403 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 2757 IU | Vitamin C: 62 mg | Calcium: 35 mg | Iron: 1 mg