Vegetable Lo Mein (Easy!)

Ingredients

• 8 oz. ramen noodles* (or spaghetti, etc.)
• 2 cups Napa cabbage
• 8 oz. mushrooms
• 2/3 cup carrot, julienned
• 4 oz. snow peas
• 3 green onions
• 1 cup mung bean sprouts
• 3 Tbsp. tamari
• 2-3 Tbsp. hoisin sauce (gluten-free if desired)
• 1 Tbsp. rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp. ginger, freshly grated

Instructions

1. 1

   Cook noodles: Cook your noodles according to package instructions, leaving them al dente (slightly firm, not mushy). When finished, drain and rinse with cool water to stop the cooking. Set aside.

2. 2

   Make sauce: Meanwhile, combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

3. 3

   Prepare vegetables: Shred the Napa cabbage and slice the mushrooms. Trim the ends off the snow peas. (I also like to remove any stringy pieces by snapping off the ends and pulling the strings down the edge of the pod.) You can leave the peas whole, or chop them in half if desired. Slice the green onions.

4. 4

   Cook vegetables: In a large wok or skillet over medium-high heat, add the mushrooms and sauté for 3-4 minutes. (I use vegetable broth/water for no-oil sauté method, adding a splash more as needed.) Then add the cabbage, carrots, and snow peas. Sauté for another 4 minutes.

5. 5

   Combine: Reduce heat to medium-low. Add the green onions and bean sprouts. Cook for 1-2 minutes. Then add the sauce and cooked noodles. Gently toss with tongs to coat everything with the sauce. Cook for about 2 minutes or until heated through.

6. 6

   Serve: Serve this dish warm with any optional garnish. Or add a splash more tamari to taste if desired.