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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