Vegan Vegetable Lo Mein Recipes

VEGAN VEGETABLE LO MEIN

Vegan Vegetable Lo Mein image

This vegan main dish is a hearty lo mein packed with vegetables. Seitan, tofu, or tempeh can be added for additional protein.

Provided by chefcs

Categories World Cuisine Recipes Asian

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

18 ounces lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16 ounce) package frozen stir-fry vegetables
¼ cup low-sodium soy sauce
2 green onions, finely sliced
1 teaspoon white sugar
¼ teaspoon kosher salt
1 tablespoon sesame oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook lo mein in the boiling water until tender yet firm to the bite, about 3 minutes.
Heat oil in a large skillet or wok over high heat. Add garlic and ginger and cook for 30 seconds. Add stir-fry vegetables and cook until heated through, 3 to 4 minutes. Add soy sauce and green onions and cook 3 minutes more. Add cooked noodles and sugar and mix well. Taste and season with salt if necessary. Remove from heat, add sesame oil, and stir. Transfer to a platter and serve immediately.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 56 g, Cholesterol 0.1 mg, Fat 8.2 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1125.3 mg, Sugar 2.5 g

VEGETABLE LO MEIN

Vegetable Lo Mein image

A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.

Provided by ANGCHICK

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

8 ounces uncooked spaghetti
¼ cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
½ cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
½ cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
¼ teaspoon cayenne pepper
¼ teaspoon curry powder

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.

Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g

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