VEGAN VEGETABLE LO MEIN
- Large pot
- Colander
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
- Whisk
— 8 oz. lo mein noodles
- 1 tablespoon vegetable oil
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup sliced mushrooms
- 2 cups shredded cabbage
- 2 cups bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions (chopped, for garnish)
— Cook the lo mein noodles according to package instructions. Drain and set aside.
-
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and stir-fry for 1–2 minutes until fragrant.
- Add the bell peppers, mushrooms, cabbage, and bean sprouts to the wok or skillet. Stir-fry for 3–4 minutes until the vegetables are tender.
-
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, salt, and pepper.
-
Add the cooked lo mein noodles to the wok or skillet and pour the sauce over the top. Use tongs or a spatula to mix everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
- Serve hot, garnished with chopped green onions if desired. Enjoy!
NUTRITIONAL FACTS:
Calories: 330 | Total Fat: 7g | Total Carbohydrates: 56g | Dietary Fiber: 4g | Protein: 9g
Chinese
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