Vegan Vegetable Lo Mein recipe

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Ingredients

18 ounces lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16 ounce) package frozen stir-fry vegetables
¼ cup low-sodium soy sauce
2 green onions, finely sliced
1 teaspoon white sugar
¼ teaspoon kosher salt
1 tablespoon sesame oil

Nutrition Info

335.1 calories
carbohydrate: 56 g
cholesterol: 0.1 mg
fat: 8.2 g
fiber: 1.9 g
protein: 8.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1125.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook lo mein in the boiling water until tender yet firm to the bite, about 3 minutes.

  2. Heat oil in a large skillet or wok over high heat. Add garlic and ginger and cook for 30 seconds. Add stir-fry vegetables and cook until heated through, 3 to 4 minutes. Add soy sauce and green onions and cook 3 minutes more. Add cooked noodles and sugar and mix well. Taste and season with salt if necessary. Remove from heat, add sesame oil, and stir. Transfer to a platter and serve immediately.

Recipe Yield

6 servings

Recipe Note

This vegan main dish is a hearty lo mein packed with vegetables. Seitan, tofu, or tempeh can be added for additional protein.

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