Vegan Lo Mein Recipe
Ingredients:
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8 oz (225g) lo mein noodles or other vegan noodles of your choice
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2 tbsp sesame oil
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3 cloves garlic, minced
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1 tbsp ginger, minced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 medium carrot, julienned
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1 cup broccoli florets
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1 cup snap peas, ends trimmed
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1/2 cup shredded cabbage
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3 green onions, sliced
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1/4 cup soy sauce (use tamari for a gluten-free option)
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2 tbsp hoisin sauce
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1 tbsp rice vinegar
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1 tbsp maple syrup or agave nectar
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1 tsp sriracha sauce (adjust to taste)
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Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
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Cook the lo mein noodles according to the package instructions. Drain and set aside.
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In a large wok or skillet, heat sesame oil over medium-high heat.
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Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
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Add the sliced bell peppers, julienned carrots, broccoli, snap peas, and shredded cabbage to the wok. Stir-fry for 3-5 minutes or until the vegetables are tender-crisp.
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In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup (or agave nectar), and sriracha.
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Add the cooked noodles and the sauce to the vegetables in the wok. Toss everything together to ensure the noodles and vegetables are well-coated with the sauce.
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Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
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Taste and adjust the seasoning if needed. You can add more soy sauce or sriracha according to your preference.
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Remove from heat and stir in sliced green onions.
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Serve the Vegan Vegetable Lo Mein hot, garnished with sesame seeds and chopped cilantro if desired.
