Vegetable Lo Mein
A quick and easy recipe for Vegetable Lo Mein. Enjoy as a main dish for lunch, dinner and meal prep to enjoy through the week. It's just as good cold as it is warm!
Servings 4 people
- 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 aldente. 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 jullien style with a mandoline (alternitively, 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.
Veggie lo mein will keep in fridge for up to 3 days. It makes for great next day left overs (serve warm or cold).
Soy bean noodles can be replaced with buckwheat noodles, rice noodles, ramen or any other vegan asian noodle of choice.
Nutritional information is a rough estimate.
Calories: 241kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Sodium: 1279mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6301IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 2mg