Quick and Easy to prepare, this delicious and satisfying Vegetable Lo Mein will be great for a rainy day.
Hoisin sauce is a thick, Chinese-style BBQ sauce. It adds excellent flavor and texture to pretty much anything, which makes it easy to use whatever vegetables you have in hand or that are in season where you live.
You could also pair it with your choice of tofu, meat, chicken, shrimp, or fish.
- 8 oz. Lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
- 1 small red onion
- 1 yellow bell pepper
- 1 carrot
- 8 oz. mushrooms
- 5 green onions
- 3 garlic cloves
- 1/4 cup hoisin sauce (gluten-free if desired*)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil (optional)
You can also prep side toppings like cilantro, peanuts, almonds, sesame seeds, and green onions.
- Cook noodles according to package instructions, leaving al dente. Drain and set aside.
- Meanwhile, slice mushrooms, red onion, bell pepper, and green onion. Shred carrot. Mince garlic.
- In a wok or large pan over medium-high heat, add sesame oil (if using).
- Once the oil is hot, carefully add mushrooms, red onion, bell pepper, and carrots. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
- Add green onions and garlic. Cook 1 minute, stirring continuously.
- Add noodles (cooked and drained), hoisin, and tamari. Gently stir to combine and heat for 1-2 minutes. (Fresh greens like baby spinach are lovely stirred in during the last couple minutes as well.)
- Top with any desired garnishes or more tamari to taste.
When using housing sauce, pasta, and tamari, I always use gluten-free. But you can always use those you enjoy best. If you are oil-free, replace it with water or some broth. You can also use ginger, broccoli, bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, snow peas, or any other vegetable that can keep its consistency.
Serve hot and enjoy!