Vegan Lo Mein Recipe

Make the sauce: Whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil in a small bowl. Set aside.
Cook the noodles: Boil the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
Sauté aromatics: Heat oil in a large wok or skillet over medium heat. Add garlic and ginger, stir-frying for 1 minute until fragrant.
Stir-fry veggies: Add onion, carrots, and bell pepper. Stir-fry for 4-5 minutes until tender. Add mushrooms and cook for another 2 minutes.
Add cabbage and sprouts: Stir in cabbage and bean sprouts (if using). Stir-fry for 2-3 minutes until the cabbage wilts slightly.
Add sauce: Pour the sauce over the vegetables, stir to coat evenly, and simmer for 1-2 minutes.
Toss noodles: Add the cooked noodles to the wok and gently toss to combine with vegetables and sauce. Heat through.
Garnish and serve: Remove from heat, garnish with green onions and sesame seeds, and serve hot.

Customize with tofu, tempeh, or extra vegetables.
Make it spicier with chili flakes or sriracha.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet for the best texture.

This dish is vibrant, flavorful, and perfect for a healthy, plant-based meal.

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