Ingredients:
- 8 oz dry lo mein noodles (or spaghetti noodles, or rice noodles for gluten-free)
- 1 tablespoon sesame oil (or vegetable oil)
- 1 small onion, thinly sliced
- 1 bell pepper, julienned (any color)
- 1 medium carrot, julienned or thinly sliced
- 1 cup mushrooms, sliced (shiitake, button, or cremini)
- 1 zucchini, julienned or sliced
- 1/2 cup snap peas or snow peas
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave syrup)
- 1 teaspoon toasted sesame oil (optional, for extra flavor)
- 1/4 teaspoon crushed red pepper flakes (optional, for a kick)
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro or green onions for garnish (optional)
Instructions:
- Cook the Noodles:
Cook the lo mein noodles according to the package directions, usually boiling them for 4-5 minutes until tender. Drain the noodles and set aside. - Prepare the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, and sesame oil. If you like a bit of heat, add the crushed red pepper flakes to the sauce. Set aside. - Sauté the Vegetables:
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, carrot, mushrooms, and zucchini. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp but still vibrant in color. Add the snap peas in the last 2 minutes of cooking. - Add Garlic and Ginger:
Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant. - Combine with Noodles:
Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together to coat evenly. Stir-fry for an additional 2-3 minutes until everything is heated through and well-mixed. - Serve:
Remove from heat and transfer the lo mein to serving plates. Garnish with sesame seeds and fresh cilantro or green onions, if desired. - Enjoy:
Serve your Vegan Lo Mein immediately, and enjoy this flavorful, healthy dish!
Tips:
- Add tofu or tempeh for extra protein—simply pan-fry it separately and toss it in with the noodles.
- Feel free to swap in any vegetables you have on hand, like broccoli, baby corn, or bok choy.
- For extra flavor, you can drizzle a little extra soy sauce or sesame oil on top before serving.
This Vegan Lo Mein is a quick and versatile dish, perfect for a flavorful weeknight dinner that’s satisfying and completely plant-based!
