Eggless Vegan Lo Mein
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Learn more āIngredients
4 servings
For the noodles
- 8 oz lo mein noodles (dry)
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 8 oz plant-based chicken, cut into bite-sized strips
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups napa cabbage, thinly shredded
- 3 green onions, cut into 1-inch pieces
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package directions until just tender with a slight chew, about 3ā4 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the soy sauce, vegan oyster sauce, hoisin sauce, 1 tsp sesame oil, sugar, and white pepper until combined. Set the sauce aside.
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