Lo Mein (Vegan No-Oil)

Spicy Vegan Lo Mein - Yum!

Lo Mein is one of those dishes that you order from the Chinese restaurant that you really, really, REALLY want to be healthy for you, but sadly, it's not. Between the egg noodles, the pork and/or chicken and the fact that everything gets thrown into a wok with a heaping helping of oil... well... *sigh*

BUT, what if Lo Mein *could* be made healthy -- and still taste just as awesome? Would you be interested? I sure was!

This recipe uses Kame Lo Mein Noodles, fresh veggies (sauteed in water) and a homemade spicy sauce that will cure that craving for Chinese comfort food. (By the way, those noodles are a LOT more expensive in my local market - I bought that 12 pack from Amazon and got free shipping to boot!)

Lo Mein (Vegan, No-Oil)

Prepare the sauce before you start cooking the noodles or veggies, so you have everything ready to toss together in the wok or frying pan.

Sauce:
In a small saucepan, heat on medium and stir constantly until thickened:
2 tbsp Soy Sauce
1 tbsp Rice Wine Vinegar
2 tbsp Brown Sugar
2 tbsp Water
1/4 tsp Chinese Five Spice Powder
2 tsp Ginger Powder
2 tsp Garlic Powder
1/2 tsp Chili Garlic Sauce (or Pepper Flakes if you don't have chili sauce)
2 tsp Cornstarch or Arrowroot Powder

When thickened, remove from heat and set aside.

Noodles:
Boil 1 8oz package of Lo Mein Noodles according to package directions. Rinse in cool water, set aside.

Veggies:
Cut up carrots, broccoli, sugar snap peas, bok choy, green onions, mushrooms... anything you have on hand and would like to enjoy in your Lo Mein.

Put about 1/4 cup water in the bottom of your wok or large frying pan, turn heat to medium.
Place the longer-cooking veggies in first (like carrots) and let them simmer for 5-7 minutes before adding the quick-cooking veggies (like mushrooms, green onions) and toss them in the pan until just softened a little.
Add the noodles and sauce and mix everything thoroughly.

Serve warm.

This is an easy dish to customize and make your own. As a time-saver, I usually double the sauce recipe and store half in a plastic dish to use the next time I make Lo Mein. I have also used frozen mixed veggies when I'm in a hurry and it's delicious! Have fun with it. :-)