China 
VEGAN VEGETABLE LO MEIN
Equipment
- Large pot
- Colander
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
- Whisk
Ingredients
- 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
Instructions
- 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!
Notes
NUTRITIONAL FACTS:
Calories: 330 | Total Fat: 7g | Total Carbohydrates: 56g | Dietary Fiber: 4g | Protein: 9g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
