Lo mein noodles with vegetables


Sesame Oil* 2 tablespoons

Lo Mein Noodles* 8 ounces (225 grams) of lo mein noodles or whole wheat noodles


3 cloves of finely chopped garlic

1 tablespoon of finely chopped ginger


1 medium carrot, julienned

Thinly sliced red and yellow bell peppers

Broccoli florets

Snap peas

Shredded cabbage

Green Onions* Thinly sliced


1/4 cup soy sauce (or tamari)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon maple syrup (or agave nectar)

1 teaspoon sriracha sauce


Finely chopped cilantro

Sesame seeds


Cook the Noodles*

  • Begin by cooking the lo mein noodles according to the package instructions. Once cooked, drain and set aside.
  • Prepare the Sauce*
  • In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, maple syrup, and sriracha sauce. Mix well and set aside.
  • Sauté the Aromatics*
  • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the finely chopped garlic and ginger, sautéing for about 1 minute until fragrant.
  • Cook the Vegetables*
  • Add the sliced red and yellow bell peppers, julienned carrot, broccoli florets, snap peas, and shredded cabbage to the skillet. Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.
  • Combine Noodles and Sauce*
  • Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables, tossing everything together to ensure even coating.
  • Stir in the thinly sliced green onions and the remaining 1 tablespoon of sesame oil. Continue to toss and cook for another 1-2 minutes until everything is well combined and heated through.
  • Garnish and Serve*
  • Transfer the vegetable lo mein to a serving platter. Garnish with sesame seeds and finely chopped cilantro for an added burst of flavor and color.
  • Enjoy*

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