Vegetable Lo Mein
Soft egg-free lo mein noodles tossed with colorful vegetables in a sweet and savory soy-based sauce. A quick, crowd-pleasing vegan noodle dish ready in under 30 minutes.
Ingredients
- 8 oz dried lo mein noodles (vegan, egg-free)
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 cups napa cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 4 green onions, sliced
Instructions
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1
Cook 8 oz dried lo mein noodles (vegan, egg-free) according to package instructions. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
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2
In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tsp toasted sesame oil, and 2 tsp rice vinegar. Set aside.
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3
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger and stir-fry for 30 seconds until fragrant.
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4
Add 1 cup julienned carrots and 1 thinly sliced red bell pepper and stir-fry for 2 minutes.
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5
Add 2 cups thinly sliced napa cabbage and 1 cup trimmed snap peas and stir-fry for another 2 minutes until vegetables are crisp-tender.
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6
Add the cooked noodles to the wok. Pour the sauce over everything and toss vigorously with tongs for 2 minutes until the noodles are coated and heated through.
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7
Remove from heat, toss with 4 sliced green onions, and serve immediately.