This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!
Yield 4 servings
8 oz. plant-based lo mein noodles
1 Tbsp. avocado oil
2 large garlic cloves, minced
1 medium white onion, thinly sliced
1 medium red bell pepper, julienned
1 cup shredded carrots
1/2 cup green onions
1 cup bean sprouts
Lo Mein sauce
1/4 cup organic tamari sauce
1/2 tsp. rice wine vinegar
2 tsp. toasted sesame oil
2 tsp. organic raw brown agave
2 tsp. cornstarch + 2 Tbsp. water, mixed
1 Tbsp. sesame seeds, to garnish
Thinly diagonally sliced green onions, to garnish
- In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
- Cook noodles according to package instructions and drain, set aside.
- In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
- Serve warm garnished with sesame seeds and green onions.
Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.
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