Though noodle-heavy dishes are not my favorite, I’ve always wanted to try making a lo mein recipe. This one from the Forks Over Knives cookbook seemed to be just right for me. It’s easy and filled with veggies.
The flavoring in this recipe is extremely light. I recommend doubling, even tripling the sauce recipe. The next time I make this I will be experimenting with adding a pinch of caeyenne pepper and either Sriracha or using a WFPB-friendly (or making one—it’s easy!) sweet chili sauce. You can also just drench it in soy sauce!
Servings: almost 3 bowls
- 2 tbs. low-sodium soy sauce
- 2 tbs. brown rice syrup (if you’re having difficulty finding this at your grocery store, try looking at a nearby health food store instead; I do not recommend using substitutes)
- 1 clove garlic, peeled and minced
- 1 medium yellow onion, peeled and thinly sliced
- 2 carrots, peeled and julienned (I use a vegetable peeler to make nice thin strips)
- 1 medium red bell pepper, seeded and julienned (or whatever color you have)
- 1½ cups snow peas, trimmed (I usually dump in the whole package…)
- 1 cup mung bean sprouts (I used normal canned bean sprouts)
- Optional add-in: 1-2 cups of chopped broccoli (recommended!)
- 8 oz. brown rice noodles OR 8 oz. whole wheat spaghetti noodles, cooked according to package directions (I prefer whole wheat linguine)
Notes: I highly recommend doubling, or even tripling, the amount of sauce called for in this recipe.
Combine the soy sauce, brown rice syrup, and garlic in a small bowl. Then chop up/defrost all the rest of your veggies.
Heat a large skillet over high heat. Add the onion, carrots, and bell pepper and stir-fry for about 3-4 minutes. Add water 1-2 tbs at a time to keep the veggies from sticking and burning.
Add the snow peas and stir-fry for another 2 or so minutes until the peas get a little limp.
Then add the bean sprouts, soy sauce, and brown rice noodles.
That’s all there is to it!