Vegetable Lo Mein | easy, vegan, plant-based

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness and depth.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for frying.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a budget-friendly alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder can be used for convenience.

Prepare the vegetables: slice a red bell pepper into thin slices, cut broccoli into bite-sized pieces, remove the stems from mushrooms and slice them, remove the strings from snow peas, and peel and cut carrots into small strips.

Slice an onion.

Crush garlic or mince it finely.

In a bowl, mix together Bragg's liquid amino or soy sauce, natural cane sugar, vegetable stock, ground ginger, and crushed red pepper to taste.

Whisk in cornstarch to thicken the sauce (optional) and set aside.

Cook the lo mein noodles according to the package instructions, then rinse them in cold water to stop the cooking process.

Heat a wok or large pan until hot, then add vegetable oil and the prepared vegetables. Stir continuously for a couple of minutes.

Add the cooked noodles to the wok with the vegetables and stir to combine.

Pour the prepared sauce over the noodle and vegetable mixture and toss to coat evenly.

Drizzle sesame oil over the dish and add sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens