Easy Vegetable Lo Mein

Ingredients:

Sauce:

• 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

Others:

• 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)

Method:

1. 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.
2. 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.
3. In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 minutes, until softened.
4. 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).
5. Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.