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8 ounces lo mein noodles (or any long noodles)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon grated ginger
1 small onion, thinly sliced
2 medium carrots, julienned
1 bell pepper, thinly sliced
2 cups sliced mushrooms
2 cups shredded cabbage or bok choy
1 cup bean sprouts (optional)
Green onions and sesame seeds for garnish
Instructions:
Make the sauce: Whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil in a small bowl. Set aside.
Cook the noodles: Boil the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
Sauté aromatics: Heat oil in a large wok or skillet over medium heat. Add garlic and ginger, stir-frying for 1 minute until fragrant.
Stir-fry veggies: Add onion, carrots, and bell pepper. Stir-fry for 4-5 minutes until tender. Add mushrooms and cook for another 2 minutes.
Add cabbage and sprouts: Stir in cabbage and bean sprouts (if using). Stir-fry for 2-3 minutes until the cabbage wilts slightly.
Add sauce: Pour the sauce over the vegetables, stir to coat evenly, and simmer for 1-2 minutes.
Toss noodles: Add the cooked noodles to the wok and gently toss to combine with vegetables and sauce. Heat through.
Garnish and serve: Remove from heat, garnish with green onions and sesame seeds, and serve hot.
Tips:
Customize with tofu, tempeh, or extra vegetables.
Make it spicier with chili flakes or sriracha.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Nutrition (per serving, 4 servings):
Calories: 350
Total Fat: 9g
Carbohydrates: 58g
Protein: 9g
Fiber: 6g
Sodium: 800mg
This dish is vibrant, flavorful, and perfect for a healthy, plant-based meal.
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