During this COVID-19 quarantine, I was really missing Vegetable Lo Mein. Instead of ordering one that is high in sodium and soy, I created this vegan, soy free, egg free vegetable lo mein that will keep you coming back for seconds (and thirds!). We loved this dish because it was...
Savory
Saucy
Crunchy
Guilt-free
Tip: Use a wok if you have one and serve it hot!
Ingredients
For the Lo Mein:
1 large carrot, julienned in 2" strips
1 small green bell pepper, julienned
1/4 white onion, julienned
1 cup sliced mushrooms
1/2 cup frozen chopped spinach
1/2 cup frozen peas
4 cloves garlic, minced
2 tablespoons sunflower oil*
1/2 cup shredded cabbage (save for the end)
1 pack string pasta (linguini or spaghetti works well)
For the Sauce:*
1/4 cup liquid aminos
3 tablespoons sugar
2 tablespoons sunflower oil
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon corn starch
*double the recipe for extra sauce
*Do not use EVOO. You need something with a higher smoke point like vegetable oil.
Directions
1. Cook pasta 2+ minutes past al dente box directions, drain and set aside
2. Heat a wok, or large non-stick pan, on medium-high heat
3. Whisk together sauce, set aside
4. Add oil to hot pan, add all ingredients and sauce (except the cabbage), stir constantly until carrots soften (5-7 minutes)
5. Remove from heat, toss in cabbage and pasta