Veggie Lo Mein!

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

4 to 5 ounces dry lo mein noodles - typically thin egg noodles, but sub any noodle you like- soba, GF noodles, whole wheat linguini, etc. If using fresh noodles, weight will be different, basically use enough for two servings.

subheading: Lo Mein Sauce:

3 tablespoons soy sauce ( or GF Braggs)

2 tablespoons Chinese cooking wine

1 tablespoon oyster sauce ( optional- see notes)

2 teaspoons sesame oil

1 teaspoon maple syrup, sugar or honey

¼ teaspoon liquid smoke (optional, see notes-but tasty)

⅛ teaspoon white pepper

½ to 1 teaspoon sriracha ( or chili paste)

subheading: Lo Mein Stir Fry:

2 tablespoons wok oil, peanut oil or coconut oil

½ an onion, thinly sliced

2 cups sliced mushrooms

3 garlic cloves, rough chopped

1 teaspoon ginger, minced

½ red bell pepper, thinly sliced

1 cup matchstick carrots

1 cup shredded cabbage

1 cup snow peas

Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!

Garnish: scallions, sliced

Optional Additions: Crispy Tofu or protein of your choice (chicken, shrimp, beef…etc.)

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer