Vegan Vegetable Lo Mein Recipe
Ingredients:
- Lo Mein Noodles: 8 oz (use whole wheat or gluten-free for healthier options)
- Vegetable Oil: 1 tbsp
- Garlic: 3 cloves, minced
- Ginger: 1 tsp, minced
- Carrot: 1, julienned
- Bell Pepper: 1, thinly sliced
- Broccoli Florets: 1 cup
- Snow Peas: 1 cup
- Green Onion: 2, chopped
- Soy Sauce: 1/4 cup (or tamari for gluten-free)
- Sesame Oil: 1 tsp
- Maple Syrup: 1 tbsp
- Rice Vinegar: 1 tbsp
- Cornstarch: 1 tsp (mixed with 2 tbsp water)
Instructions:
- Cook the Noodles: Boil the lo mein noodles as per package instructions. Drain and set aside.
- Prepare the Sauce: Mix soy sauce, sesame oil, maple syrup, rice vinegar, and cornstarch slurry in a bowl. Set aside.
- Stir-Fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Toss in carrots, bell peppers, broccoli, and snow peas. Cook for 5-7 minutes until tender-crisp.
- Combine: Add the cooked noodles to the skillet, followed by the sauce. Toss everything together until the noodles and veggies are coated. Cook for another 2-3 minutes until heated through.
- Garnish and Serve: Sprinkle chopped green onions on top and serve warm.
Nutrition Facts (Per Serving)
(Serves 4)
- Calories: 250
- Protein: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Sugars: 5g
- Fat: 5g
- Saturated Fat: 0.5g
- Sodium: 600mg (can be reduced with low-sodium soy sauce)
