Veggie Lo Mein

zardyplants.com

Bine

14 to 16 ounces vegan lo mein noodles or long noodles (see note 1)

4 to 6 cloves garlic, minced or grated

1 inch peeled ginger, grated (I like using a microplane)

1 cup sliced red bell pepper

1 cup matchstick cut carrots

1 cup snow peas, trimmed

12 ounces sliced mushrooms,

1 cup sliced green onions (cut in 1-inch pieces)

1 cup leafy greens (choy sum, bok Lchoy, spinach, kale, chard, etc.)

subheading: Sauce:

6 tablespoons reduced sodium soy sauce or gluten-free tamari if GF

1 tablespoon dark soy sauce, optional (see note 2)

1 tablespoon toasted sesame oil, optional (see note 3)

2 tablespoons coconut sugar (or substitute your favorite sweetener)

1 tablespoon rice vinegar (or substitute apple cider vinegar)

1 ½ teaspoons tahini, optional (see note 4)

¼ to ½ teaspoon ground ginger

Directions at zardyplants.com

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