Lo mein noodles with vegetables

Sesame Oil* 2 tablespoons

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

Aromatics*

3 cloves of finely chopped garlic

1 tablespoon of finely chopped ginger

Vegetables*

1 medium carrot, julienned

Thinly sliced red and yellow bell peppers

Broccoli florets

Snap peas

Shredded cabbage

Green Onions* Thinly sliced

Sauce*

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

Garnish*

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.

In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, maple syrup, and sriracha sauce. Mix well and set aside.

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.

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.

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.

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.