Vegetable Lo Mein

This flavorful vegetable lo mein is so easy to prepare, healthy and the bonus is it vegan and gluten-free. Made with gluten-free ramen noodles stir-fried with carrots, spinach, pepper, and a delicious lo mein sauce.

5 from 35 votes

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Course: Main Course

Cuisine: Chinese

Keyword: Vegetable Lo Mein

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 67kcal

Ingredients

Sauce

3 tablespoons Bragg's liquid aminos
1 tablespoon lime jor lemon juice
1 teaspoon roasted sesame oil
1/2 teaspoon organic cane sugar or maple syrup
1/4 teaspoon Cayenne pepper optional

Lo Mein

4 ounces gluten-free ramen noodle or brown rice spaghetti
1 tablespoon toasted sesame oil
2 cloves garlic chopped
1 teaspoon ginger grated
2 green onions chopped leave extra for garnish
1 medium bell pepper cut into slices
1 cup broccoli florets or cauliflower florets
1 medium carrot peeled and cut into strips
sesame seeds for garnish

Instructions

Combine ingredients for the sauce, Bragg's Liquid Aminos, lemon juice, sesame oil, sugar, and cayenne pepper in a small bowl. Set aside.
Bring a pot of water to boil, add noodles or spaghetti and cook according to package directions. Drain using a colander and set aside.
Heat sesame oil in a large skillet over medium-high heat.
Add garlic, ginger, green onions and cook stirring until fragrant for about one minute. Add red bell pepper, carrots, broccoli or cauliflower, sauce, and cook stirring constantly until veggies are tender for about two to three minutes.
Add ramen noodles and mix to coat with vegetables. Garnish with sesame seeds and green onions and serve.

Nutrition