#TASTYBITS: VEGETARIAN LO MEIN
Gristle & Gossip’s “TastyBits” feature quick and delicious meatless or seafood recipes that we love! This edition is dedicated to my favorite “Meatless Monday” dish – Vegetarian Lo Mein!
This quick and easy Vegetarian Lo Mein makes Monday night meals a breeze. Although I have listed the ingredients below feel free to incorporate your favorite vegetables into this dish.
I decided to follow the Vegetarian Lo Mein recipe from Damn Delicious by using spinach, red bell pepper, snow peas, carrots and mushrooms.
I happened to have all the spices this recipe called for in my pantry, making this dish even better. Any recipe that calls for Sriracha sauce is a winner in my book!
Fresh vegetables are the best for this dish, if you happen to have frozen vegetables they will work too, but the color may night be as vibrant and vegetables as crunchy. Read below for more on this easy 15 minute recipe that’s better than takeout.
8 ounces lo mein egg noodles*
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
FOR THE SAUCE:
2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.