A quick and easy crowd-pleasing dinner, great alone or with an added protein
Savory, Cozy and Delish!
This Veggie Lo Mein is a real win any night of the week. Quick and easy to make, loaded with veggies and SO yummy!
We make this often because it’s great flavor and can be made with any vegetables you like or have on hand. Today I went to the market and picked up tons of produce so we have a little bit of everything… Julienne cut carrots, yellow squash, red peppers, mushrooms, broccolini, and bok choy.
Great on it’s own or along side any grilled protein of your choice, or mix any additional protein directly into the noodles.
Gluten-Free and Vegan, this is a quick and easy crowd pleasing dish, perfect alone or with an additional protein. Recipe adapted from Pinch of Yum.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Sides
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
6 tablespoons Gluten-free tamari or soy sauce
2 teaspoon sesame oil
2 teaspoon sugar
½ teaspoon corn starch (optional, but we prefer a thicker sauce so add the cornstarch)
12 ounces gluten-free Spaghetti noodles, prepared al dente according to package,
1 tablespoon sesame oil
½ bunch or approximately 3-4 green onions, chopped (separate green parts from white parts)
2-3 cups julienne cut or chopped vegetables (I used carrots, yellow squash, red pepper, mushroom, broccolini, and bok choy)
1-2 tablespoons mirin
In a small bowl, whisk all the sauce ingredients together until well combined
Heat the sesame oil in a large skillet or wok. When oil is hot, add the green onions (white parts) and vegetables. Stir fry until crisp-tender, about 5 minutes.
Add the mirin to loosen the browned bits up off the bottom of the pan.
Whisk sauce once again, then add the cooked noodles and about half of the sauce to the vegetables. Toss to combine. Add more sauce if needed or desired. Cook, stirring, over medium heat to let sauce thicken a bit, about 1 minute.
Garnish with green onions.
Note: If adding an additional protein - tofu or chicken - quickly stir fry the protein before the vegetables, set aside, then add back into the pan with the noodles.