Vegan Lo Mein

Ingredients

• 8 ounces Dried Noodles ((226g))
• 4 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp Hoisin Sauce
• 2 tsp Coconut Sugar
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Chili Flakes (Red Pepper Flakes)
• 2 Tbsp Sesame Oil
• 3 Cloves Garlic (Crushed)
• 1 Tbsp Fresh Ginger (Finely Grated)
• 2 cups Shiitake Mushrooms ((150g) Sliced, Stems Removed)
• 1/2 cup Spring Onions ((50g) Sliced, White and Green Parts Separated)
• 1 Medium Red Bell Pepper (Sliced)
• 1 Large Carrot (Julienned or Sliced)
• 1 cup Baby Corn ((130g))
• 3 cups Baby Spinach ((90g))
• White Sesame Seeds

Instructions

1. 1

   Cook the noodles according to the package instructions. Rinse and drain.

2. 2

   Add soy sauce, rice vinegar, hoisin sauce, coconut sugar, toasted sesame oil and chili flakes (red pepper flakes) to a measuring jug and whisk them together.

3. 3

   Add sesame oil to a wok and heat. When the oil is hot add crushed garlic and finely grated ginger and sauté until fragrant (about 1 minute).

4. 4

   Add spring onions (white parts only), sliced mushrooms, red bell pepper, carrot and baby corn and sauté until the veggies are soft but firm (about 5 minutes).

5. 5

   Add baby spinach and cooked noodles and pour over the sauce. Toss together well and sauté until the spinach has wilted (about 2 minutes).

6. 6

   Now add the rest of the spring onions (green parts only) and toss them up with the noodles and vegetables.

7. 7

   Serve topped with sesame seeds.