Totally customizable Vegetable Lo Mein that comes together in 30 minutes.
10 oz udon noodles
1 head of broccoli cut into florets
1/2 c frozen peas
1/4 c vegetable broth
1/4 c hoisin sauce
3 tbsp low sodium soy sauce or tamari
2-4 tsp chili garlic sauce (depends on personal spice preference)
1 tbsp mirin
1 onion, thinly sliced
1 c shredded carrot
1 red bell pepper, thinly sliced
4-6 scallions, thinly sliced
4 cloves garlic, minced
1 inch fresh ginger, grated
1 tsp. ground coriander
1 c bean sprouts
1. Bring a large pot of salted water to a boil and cook udon noodles according to package directions. During the last five minutes of cooking add in broccoli florets. Once broccoli is tender, turn off stove and add frozen peas to pot. Give everything a stir and then strain in a colander. Rinse noodles with water and set aside.
2. While noodles are cooking, whisk together vegetable broth, hoisin sauce, soy sauce/tamari, chili garlic sauce, and mirin in a small bowl. Set aside.
3. In a large skillet, heat 2-3 tbsp water or vegetable broth over medium-high heat. Once sizzling, add in onion, carrot, and bell pepper and cook until they begin to soften, about 5 minutes. Add in scallions, garlic, ginger, and coriander and continue cooking for another 3 minutes or until fragrant.
4. Add noodles and sauce to the skillet and toss contents until well-combined and heated all the way through. Stir in bean sprouts and remove skillet from heat. Vegetable Lo Mein can keep in a tightly-sealed container in the refrigerator for 5-7 days.
Keywords: vegan, Chinese, vegetable lo mein