Ingredients
Vegetables
- 3 green onions, chopped
- 1 2-inch piece of ginger, chopped
- 3 garlic cloves, chopped
- 1 large carrot, julienned
- 1 red pepper, julienned
- 1 cup snow peas
- 2 cups spinach
Noodles and Sauce
- 5-6 ounces Chinese egg noodles, or gluten-free spaghetti if needed (use spaghetti for vegan option), cooked
- 1 tbsp vegetarian oyster sauce
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp coconut sugar (or regular sugar)
- 1 tsp sriracha
Other
- 1-2 tbsp vegetable oil
- 1-2 tbsp water or vegetable stock as needed
Instructions
- Heat the oil and aromatics: Heat the vegetable oil in a large pan over medium-high heat. Add the chopped green onions and ginger, cooking for 2 minutes to release their flavors.
- Sauté the vegetables: Add the garlic, julienned carrot, red pepper, and snow peas. Stir and cook for 2-3 minutes until the vegetables become tender. Then add the spinach and mix until it wilts.
- Add noodles and sauces: Incorporate the cooked noodles along with the vegetarian oyster sauce, dark soy sauce, sesame oil, coconut sugar, and sriracha. Stir everything together to combine well. If the noodles stick to the pan, add 1-2 tablespoons of water or vegetable stock to loosen and deglaze.
- Serve immediately: Remove the pan from heat and dish out the Vegetable Lo Mein while hot and fresh for best flavor and texture.
Notes
- Use gluten-free spaghetti instead of egg noodles for a gluten-free option.
- Substitute vegetarian oyster sauce with mushroom sauce to maintain vegan status.
- Add water or vegetable stock gradually to avoid sogginess when deglazing the pan.
- Adjust sriracha amount to preferred spice level or omit for mild taste.
- For added protein, consider topping with tofu or your choice of plant-based proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegan
