This is one of those comfort food meals that even if prepared healthy, it kinda still makes you feel guilty. Often we associate stir-fry with greasy takeout, but its time to drop that. I’ve said this before, but let me reiterate: stir-frys, soups, and smoothies are my favorite way to get several nutrient-dense plants into one meal. They are also my go-to when I need to use veggies on their last leg of life. A win-win.
If you want to get cooking, skip these next two paragraphs, but, I wanted to talk about two things: the noodles and the two-sauce combo.
Let’s address the noodles. I am well aware lo mein is typically made with an egg noodle that is thicker and round. In this recipe, I went with a rice noodle because there were no vegan options, and the packaging on these used the least plastic. I know there will be some lo mein enthusiast who feels like it can’t be lo mein because of this choice, but trust, the flavor is there. If those noodles are used, and this recipe is followed, you’ll have lo mein. For me, being ethical is usually more appealing than being 100% committed to an original recipe. Ultimately, do what works for you.
The two sauce combo: this brings the flavor to life. If you only have soy sauce, definitely still make this dish. Know that you may need to use more to get the taste up though. Grabbing a second sauce means less soy sauce in the recipe, which is ideal. Hoisin sauce should be the last option since it tends to be loaded with sugar + salt (unless it states otherwise). If you want to make hoisin homemade (which I always encourage!), this recipe is a great one. Another option would be a mushroom-based oyster sauce (less sweet but still has all the richness of hoisin). If you can’t find anything, you could use some sriracha or chili oil. Just create depth in some way — otherwise, noodles and veggies by themselves can turn out rather bland. Side note: I used coconut aminos instead of soy sauce. It is a soy sauce substitute which is a great option to reduce sodium.
Making this kind of meal at home is not only incredibly quick (ready in less than 20 minutes), but it also saves money while getting you to eat veggies that you might not have consumed that day otherwise.
This stir-fry is an excellent meal-prep option because it makes a lot of servings, keeps well in the fridge, and has an abundance of plants! If you want to eat this for dinner and also use it for meal prep, then I, of course, suggest doubling the recipe. In this case, investing in a wok is a great idea to cook it all at once.
Yes, still talking lo mein.
- 4 tablespoons coconut aminos (or regular soy sauce)
- 3 tablespoons shroom-based oyster sauce (or hoisin, sriracha, etc.)
- 1 teaspoon sesame oil
- 1 teaspoon coconut sugar
- 14 ounces noodles (lo mein noodles, rice noodles, whatever you have)
- snow peas
- mushrooms, sliced
- 1 cup broccoli, small pieces
- 1 carrot, chopped lengthwise
- 6 garlic cloves, minced
- about an inch of fresh ginger, peeled and minced
- 3 green onions, chopped (seperate the white and green parts)
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- sesame seeds, for garnish
- cayenne pepper or red pepper flakes, optional
- salt and pepper
some additional veggie options: red pepper, yellow pepper, spinach, bok choy.
- Throw the sauce ingredients into a mason jar and shake. Or add to a small bowl and whisk. Set aside.
- Bring a pot of water to a boil to cook noodles. If you are using noodles you don’t normally purchase, read the suggested cook time on the package since it will vary. Drain and set aside.
- *if you have two skillets, use a smaller one for the mushrooms.* Add olive oil, 1 minced garlic clove, and mushrooms to pan over low heat. Season with salt and pepper. Cook for about 10 minutes. (Preparing them separately tends to offer a deeper flavor since they turn out best when cooked at a low temp due to their high water content).
- In a larger saute pan, heat olive oil and sesame oil over medium-high heat. Add garlic & ginger and the white stem of the green onions. Saute for a minute or so. Add carrot and broccoli and saute for a minute or two. Add snow peas once the carrots and broccoli begin to soften. Season with salt and pepper to taste. Cook, stirring frequently until all three are tender, about 3-4 minutes.
- Stir in noodles and sauce, and gently mix/toss to combine. If you like a kick to yours, you can add cayenne pepper now.
- Garnish with green onions and sesame seeds. Enjoy!