Ingredients:
For the Lo Mein:
- 8 oz lo mein noodles (or any other noodles, like spaghetti or soba)
- 2 tbsp sesame oil (or any vegetable oil)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 medium carrot, julienned or thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup snap peas or snow peas
- 1/2 cup mushrooms, sliced (optional)
- 1/2 cup baby corn, sliced (optional)
- 2-3 green onions, chopped (for garnish)
For the Sauce:
- 3 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave syrup
- 1 tsp sesame oil
- 1 tbsp hoisin sauce (optional, for extra flavor)
- 1 tbsp cornstarch (optional, to thicken the sauce)
- 1/4 tsp crushed red pepper flakes (optional, for heat)
Instructions:
1. Cook the Noodles:
- Cook the lo mein noodles according to the package instructions. Drain and set aside. If they stick together, toss with a small amount of sesame oil or vegetable oil to prevent clumping.
2. Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce (if using), cornstarch (if using), and crushed red pepper flakes. Set aside.
3. Stir-Fry the Vegetables:
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for about 2-3 minutes, until softened.
- Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Add the carrots, bell pepper, broccoli, snap peas, mushrooms, and baby corn (if using) to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
4. Add the Sauce and Noodles:
- Once the vegetables are cooked, pour the prepared sauce over the veggies. Stir to combine and coat everything evenly.
- Add the cooked noodles to the pan and toss everything together until the noodles are coated in the sauce and heated through, about 2-3 minutes.
5. Serve:
- Once everything is well mixed and heated, remove from heat. Taste and adjust seasoning if necessary—add more soy sauce or maple syrup for sweetness or soy sauce for saltiness.
- Garnish with chopped green onions and serve hot.
Serving Suggestions:
- Serve your Vegan Vegetable Lo Mein on its own or with some steamed edamame on the side for extra protein.
- If you like a bit more crunch, sprinkle with sesame seeds or chopped peanuts before serving.
Tips:
- Add Protein: For extra protein, you can add tofu, tempeh, or edamame to the dish. Simply sauté tofu in a little oil until crispy and add to the noodles.
- More Veggies: Feel free to use whatever vegetables you have on hand, such as zucchini, cabbage, or bok choy.
- Gluten-Free Option: To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce, and choose gluten-free noodles.
This Vegan Vegetable Lo Mein is a quick, healthy, and delicious meal that’s sure to satisfy your cravings for takeout-style noodles! Enjoy!
