Vegetable Lo Mein
Chewy and tender noodles coated with homemade Lo Mein sauce and served with mushrooms and pak choi! This Chinese-inspired noodle dish comes together in 15 minutes and tastes just as good as takeout!
Ingredients
Lo Mein Sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp water
- 2 tsp sugar
- 1 tsp Chinese cooking wine optional
- 1/2 tsp toasted sesame oil
Stir-Fry
- 2 tbsp oil
- 2 cloves of garlic minced
- 1 stalk of green onions minced
- 3-4 mushrooms sliced
- 1 small pak choi chopped
- 10 ounces fresh noodles
Instructions
Lo Mein Sauce
- In a small bowl, whisk together all of the ingredients. Set aside.
Stir-Fry
- Heat the oil in a large non-stick skillet. Once hot, add the garlic and chopped green onions. Sauté for 2 minutes.
- Add the mushrooms and pak choi and sauté for 3-5 minutes.
- In the meantime, cook the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles according to the package instructions. Note: if using fresh noodles, cook for about 2 minutes.
- Drain the noodles and add them to the skillet. Pour in the sauce and toss to coat. Cook for one more minute and serve immediately.
Notes
- Add your protein of choice. Add tofu, vegan chicken, tempeh, or even seitan sliced into thin strips for a more filling meal.
- Use the vegetables you have on hand. No pak choi? No problem! You can use whatever vegetables you have in your fridge. Carrots, bell peppers, broccolini, snow peas, etc.
- Do not overcook the noodles (or the vegetables). You want the noodles to stay chewy and al dente. The same goes for the vegetables; they should keep some crunchiness.
- Toss well. Use two wooden spoons or spatulas to thoroughly toss the noodles with the sauce until they have absorbed most of it.
Nutrition
Serving: 1 serving | Calories: 266 kcal | Carbohydrates: 38.7 g | Protein: 1.6 g | Fat: 10.7 g | Saturated Fat: 1.3 g | Sodium: 892 mg | Potassium: 155 mg | Fiber: 1.5 g | Sugar: 4.7 g | Calcium: 30 mg | Iron: 1 mg