🥢 Vegan Vegetable Lo Mein (Quick & Better-Than-Takeout)

Serves: 2–3 | Time: ~25 minutes

🌿 Ingredients

• 200 g lo mein or egg-free wheat noodles

• 2 tbsp sesame or neutral oil

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 small onion, sliced

• 1 cup mushrooms, sliced

• 1 cup bell peppers, thinly sliced

• 1 cup carrots, julienned

• 1 cup cabbage or bok choy, shredded

• 2 spring onions, sliced

• Optional protein: tofu strips or edamame

Sauce

• 3 tbsp soy sauce (or tamari)

• 1 tbsp hoisin sauce (check vegan)

• 1 tbsp maple syrup or sugar

• 1 tsp rice vinegar

• ½ tsp black pepper

• Chili oil or flakes (optional)

👩‍🍳 Method

1. Cook noodles according to package. Drain and toss with a few drops of oil.

2. Heat oil in a wok or large pan. Sauté garlic & ginger for 30 seconds.

3. Add veggies (onion → mushrooms → carrots → peppers → cabbage). Stir-fry on high heat until just tender-crisp.

4. Mix sauce in a bowl, then pour into the pan.

5. Add noodles (and tofu if using). Toss well on high heat for 2–3 minutes until glossy and coated.

6. Finish with spring onions and extra sesame oil if you like.