Lo mein is such a Chinese take-out classic. I loved eating my weight in these back in the day, and turns out I still do. What’s great about lo mein is the fact that it is so easy to throw together, and you can pretty much use whatever Asian veggies you want. My fridge was running a bit low, so my recipe today only includes broccoli florets, red bell pepper, green onions and julienned carrot sticks, but there are so many things you could add to this that would be wonderful. For example:
- Mushrooms
- Bok Choy
- Cabbage
- Snap Peas
- Onions
- Spinach
- Bean Sprouts
Really, the possibilities are endless. For the noodles, you don’t need anything fancy other than some gluten free spaghetti noodles. Really, that’s it. I Used Banza spaghetti noodles to keep this recipe grain free, and also to keep the protein content up. If you haven’t tried Banza products, I highly recommend them. There is no weird, mushy taste when they are cooked, and no one in my family can even tell the difference between these and regular noodles. They are made from chickpea flour which is what makes them grain free.
Please feel free to take this recipe and make it your own. There are so many variations to try, and I would love to hear what you come up with!
Easy Veggie Lo Mein
Author: The Lean Clean Eating Machine
- 1/3 cup low sodium tamari or liquid/coconut aminos
- 2 teaspoons sesame oil
- 1 teaspoon coconut sugar
Lo Mein:
- 1 pack Banza spaghetti noodles, or 8 oz. gluten free spaghetti noodles; cooked to package directions
- 1 tablespoon sesame oil + a little extra if needed
- 1 bunch chopped green onions
- 2-3 cups julienne cut or chopped vegetables of your choice (I used julienned carrots, red bell pepper cut into thin strips and small broccoli florets)
Instructions:
- In a small dish, mix together all ingredients for sauce and set aside.
- Cook the noodles according to package directions. Drain and rinse with cool water (if using Banza) when finished. Set aside.
- Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5-8 minutes. Add the cooked noodles and about half of the sauce and toss around in the hot pan to combine. Add more sauce if needed (you want a medium brown color). Top with remaining green onions and sesame seeds.