Vegetable Lo Mein will forever and always be one of my favorite meals. I love this recipe because you can always add different vegetables, it’s something you can just throw together, and there is very little clean up after!
I made my lo mein Vegan and Gluten Free (by choosing GF pasta and hoison sauce)
Ingredients:
-GF Lo Mein Noodles, or any noodles of your choice
-3 Garlic Cloves
-1 Small Red Onion, chopped
-1 Yellow Bell Pepper, chopped
-Baby Carrots, chopped —> not pictured. I usually use a large handful
-8 oz Mushrooms
-5 Green Onions
-Broccoli Bunch, chopped
-15 oz can Baby Corn
-15 oz can Bean Sprouts
-1 can of water chestnuts
-Asparagus, chopped —> again not pictured, I use only a few stems
-Celery, chopped —> not pictured, use 1 stalk
-Snow Peas, chopped —> I use about 1/3 of the amount shown
-1/4 C GF Hoison Sauce
-1 Tablespoon Soy Sauce
-1 T Sesame Oil
-Other add in suggestions: Bok Choy, Cabbage, Spinach, Tofu, Ginger
-Optional topping suggestions: Cilantro, Peanuts, Cashews
Directions:
- Cook noodles according to package directions. Drizzle with sesame oil to prevent sticking
- Slice vegetables, and mince garlic
- In Wok or very large pan over medium/high heat, add sesame oil ***I highly recommend getting a Wok. I love mine ❤
- Once oil is hot, carefully add veggies ***I add the vegetables that will take the longest first. For example, I put the onion/pepper first and the mushrooms last
- Saute until cooked to desired firmness —> usually crisp and tender
- Add green onions and garlic
- Cook for 1 minute, stirring continuously
- Add Hoison Sauce, and Soy Sauce ***Some people would add the noodles here as well. But I like to keep my noodles separate from the vegetables
- Stir to combine, heat 1 – 2 minutes
- Serve up and enjoy!
I add Sky Valley Organic Sriracha Sauce to just about everything…and it tastes especially good on this meal!
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