Easy Vegetable Lo Mein
This vegetable lo mein is light and healthy, yet comforting with its noodle base and umami sauce. No doubt, it's a crowd-pleasing dish.
- 1/4 cup tamari or soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- 1 tsp ginger grated
- 1/4 tsp siracha plus more if desired
- 1 packet soy bean noodles 8 oz/200g (or buckwheat noodles, rice noodles, ramen)
- 2 cloves garlic
- 2 cups cremini mushrooms chopped
- 1 tbsp coconut oil
- 1 red bell pepper
- 2 carrots
- 1/2 cup red cabbage shredded
- 2 green onions chopped
- 1/3 cup cilantro chopped, tightly packed (optional)
- Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and siracha. Whisk together and place to the side.
- Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just al dente. Strain and rinse with cold water.
- In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 minutes, until softened.
- Thinly slice bell pepper and cut carrots jullienne style with a mandolin (alternatively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes).
- Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.
My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet. See all recipes by Hannah