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Is Lo Mein Vegan?

75 g (2.5 oz) rice noodles
2 mushrooms
1 carrot
1/2 red bell pepper
1/2 head of broccoli, without the stem
1/4 red onion
3 tablespoons of tamari or soy sauce
2 tablespoons of extra virgin olive oil or tahini
2 tablespoons of water
1 tablespoon of agave syrup
1 tablespoon of tapioca or cornstarch flour

We cook the rice noodles following the instructions on the package. Strain them, add water to cut the cooking and set aside.

Chop the vegetables and steam them for about 5 or 10 minutes or until they are done but al dente.

Mix the rest of the ingredients in a bowl (tamari, oil, water, syrup and tapioca flour) and stir until well integrated. Set aside.

We can sauté the vegetables in a little olive oil so that they have more flavor and are more crispy. This step is optional.

Add the vegetables (if you have not followed the previous step), the noodles and the sauce to the frying pan, stir so that they integrate well and cook for about 5 minutes over medium-high heat.

Serve with some chopped parsley and sesame seeds (optional).

We can keep the lo mein vegan in an airtight container in the fridge for about 4 or 5 days.

NOTES

You can use any vegetable, oil, sweetener or starch (instead of tapioca or cornstarch flour).
If you use tahini and the sauce is too thick, add a little more water.

NUTRITION

Serving size: 1/3 of prescriptionCalories: 333Sugar: 7.5 gSodium: 109.9 mgFat: 17.8 gSaturated fat: 2.5 gCarbohydrate: 39 gFiber: 5.7 gProtein: 7.7 g

Sidenote: We’ve made the traditional Chinese Lo Mein and used mushrooms and rice noodles to make it a gluten-free, vegan dish.

Vegan Lo Mein

Print Recipe

Calories 333 kcal

Ingredients

75 g 2.5 oz rice noodles
2 mushrooms
1 carrot
1/2 red bell pepper
1/2 head of broccoli, without the stem
1/4 red onion
3 tbsp of tamari or soy sauce
2 tbsp of extra virgin olive oil or tahini
2 tbsp of water
1 tbsp of agave syrup
1 tbsp of tapioca or cornstarch flour

Instructions

We cook the rice noodles following the instructions on the package. Strain them, add water to cut the cooking and set aside.
Chop the vegetables and steam them for about 5 or 10 minutes or until they are done but al dente.
Mix the rest of the ingredients in a bowl (tamari, oil, water, syrup and tapioca flour) and stir until well integrated. Set aside.
We can sauté the vegetables in a little olive oil so that they have more flavor and are more crispy. This step is optional.
Add the vegetables (if you have not followed the previous step), the noodles and the sauce to the frying pan, stir so that they integrate well and cook for about 5 minutes over medium-high heat.
Serve with some chopped parsley and sesame seeds (optional).
We can keep the lo mein vegan in an airtight container in the fridge for about 4 or 5 days.

Notes