ADVERTISEMENT
In a small bowl, whisk together the soy sauce or tamari, hoisin sauce, maple syrup or agave nectar, rice vinegar, and sesame oil. Set aside.
Cook the lo mein noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger. Stir-fry for about 1 minute until fragrant.
Add the sliced onion, carrots, bell pepper, and mushrooms to the wok. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Add the shredded cabbage or bok choy, and bean sprouts (if using). Stir-fry for an additional 2-3 minutes until the cabbage has wilted slightly.
Pour the sauce over the cooked vegetables and stir to coat evenly. Cook for another 1-2 minutes to allow the flavors to meld together.
Add the cooked lo mein noodles to the wok and gently toss them with the vegetables and sauce until everything is well combined and heated through.
Remove from heat and garnish with sliced green onions.
Serve the vegan lo mein hot and enjoy!
Nutrition Facts
4 servings):
Calories: Approximately 350 Total Fat: 9g
Saturated Fat: 1g
Trans Fat: 0g Cholesterol: 0mg Sodium: 800mg Total Carbohydrate: 58g
Dietary Fiber: 6g
Sugars: 10g Protein: 9g
ADVERTISEMENT
