Vegetable Lo Mein

Ingredients

• 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)
• 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

1. 1

   Combine ingredients for the sauce, Bragg's Liquid Aminos, lemon juice, sesame oil, sugar, and cayenne pepper in a small bowl. Set aside.

2. 2

   Bring a pot of water to boil, add noodles or spaghetti and cook according to package directions. Drain using a colander and set aside.

3. 3

   Heat sesame oil in a large skillet over medium-high heat.

4. 4

   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.

5. 5

   Add ramen noodles and mix to coat with vegetables. Garnish with sesame seeds and green onions and serve.