Vegetable Lo Mein: The Ultimate in Vegan Chinese Food
Forget takeout! This vegan recipe for vegetable lo mein is packed with vegetables, uses gluten-free rice ramen noodles and a limited amount of oil for a healthy alternative to traditional lo mein. In addition to its healthy ingredients, this vegan Chinese food recipe is earth-friendly. Just think of all the takeout packaging you won’t have to throw away by making this vegan stir fry darling at home!
1/2red pepperwashed and sliced into bite-sized pieces
1smallzucchiniwashed and spiralized
1smallyellow squashwashed and spiralized
1carrotwashed and spiralized
1pkgLotus Foods’ Organic Jade Pearl Rice Ramen Noodles™4 "cakes" or 1 "cake" per person
green scallionssliced, for garnishment
Spiralize the carrots, zucchini and yellow squash. Set the carrots aside and put the zucchini and yellow squash in a colander. Sprinkle with 1 tsp of salt and allow to rest until ready to stir fry.
Cook the Lotus Foods’ Jade Pearl Rice Ramen Noodles al dente according to package directions. Rinse with cold water to stop the cooking process.
Combine the soy sauce, maple syrup and toasted sesame oil in a small bowl.
Drain and pat the yellow squash and zucchini dry with a clean towel. It is important to remove as much moisture as possible.
Add the shiitake mushrooms and water to your wok (or a large, deep-sided skillet). Simmer until the water has cooked off. Add 1 tbsp of neutral oil and sauté the shiitakes until browned. Add the broccolini and red pepper. Sauté until the broccolini is bright green. Remove from the wok.
Add 1 tbsp of the oil and add in the cooked rice noodles. Toss gently as the noodles start to sear.
Push the rice ramen to the side and add the spiralized vegetables to the wok. Toss for a minute or so, allowing them to sear. Add the other cooked vegetables and toss in the sauce. Stir fry until hot. Serve immediately with green scallions.
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