Emulsifier Free Vegan Lo Mein

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the noodles

8 oz lo mein noodles (dry)
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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
½ tsp white pepper

For the stir-fry

2 tbsp neutral oil (such as canola oil or vegetable oil), divided
8 oz plant-based chicken, cut into bite-sized strips
Chef's tip
Use 8 oz boneless chicken breast, cut into strips. Stir-fry until it reaches 165°F (74°C), then return it to the pan at the step where the recipe adds the chicken back.
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 3–4 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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