Hi, my name is Briggitte and I’m addicted to Chinese takeout.
Seriously though, who doesn’t crave Chinese takeout throughout the week but wish it wasn’t so high in fat? I decided to head into my kitchen to try to recreate one of my favorite Chinese dishes, vegetable low mein, but without any oil and filled with a lot of good-for-you fresh veggies.
You could easily add cubed tofu to this dish or even seitan if you want to be extra fancy pants. This dish came out so well and made awesome lunch leftovers for the next few days!
This plant-based lo mein features napa cabbage and shiitake mushrooms | image/Vegan Guide to the Galaxy
- 1 16oz package lo mein or fettuccine noodles of your choice
- 1/2 cup napa cabbage (julienned)
- 1/8 cup carrots (julienned)
- 1/8 cup red onions (julienned)
- 1/2 cup shiitake mushroom (julienned)
- 3 Tbs mushroom stir fry sauce (available in the Asian food section)
- 1/2 tsp pink sea salt
- 1/2 tsp sugar
- 1 tsp soy sauce (or more to taste)
- 1/4 tsp white pepper
- Scallions (julienned, for garnish)
- Bring a large pot of water to a boil and add your noodles.
- While the pasta is cooking, bring a sauce pan to medium heat and add your cabbage, carrots, and red onion.
- Add 1/4 cup of water to the pan and stir to help with sticking and steaming the veggies.
- After the veggies have cooked down slightly lower to medium-low heat and add the mushrooms, stir fry sauce, and seasonings to the pan and stir (add small amounts of water as needed to deglaze the pan).
- Add the cooked lo mein noodles and toss with the scallions.
- Serve hot and enjoy!
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This recipe was republished with permission from Vegan Guide to the Galaxy.