I was chatting with a friend of mine and they were making veggie lo mein at home. After hearing all of the deliciousness going into the dish…….I had a serious craving for some myself. So the next day I got right in the kitchen to satisfy that craving.
Let’s get started and see how this comes together……..
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1 pound organic rice noodles
3 tablespoon liquid amino
(or low sodium soy sauce)
1 tablespoon sesame oil
1 tablespoon organic hoisin
2 teaspoon organic cane sugar
pinch organic of five spice powder
1/2 teaspoon organic garlic and onion powder
1 tablespoon avocado oil (or oil of choice)
1 cup organic sliced mushrooms (shiitakes, button mushrooms, or anything you like)
1 organic scallion (finely sliced)
1 organic red, orange, or yellow bell pepper, julienned
a handful of organic leafy greens (bok choy and spinach)
1/2 cup of organic bean sprouts
1. Cook your noodles al dente according to package instructions. Drain, rinse with cold water and set aside.
2. In a small bowl, combine the soy sauces, sesame oil, sugar, garlic powder, onion powder and five spice powder. Heat oil in a wok over high heat and add the mushrooms. Stir-fry for 30 seconds next add the peppers. Make sure your wok is searing hot. Stir fry for another minute.
3. Next, add the leafy greens and bean sprouts to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them to the pan, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the pan).
4. Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform.Once everything is well-combined, your dish is ready to be served.
I hope you will give this dish a try and enjoy it as much as my family and I did.
Thank you so much for taking the time to stop by, I greatly appreciate it.