Rainbow Vegetable Lo-Mein!🌈🌱 Here’s another easy recipe for you – I am living for them lately! Made by frying mushroom, red pepper, purple cabbage, and carrot, tossing with noodles, and pouring in a ginger tamari based sauce. This Asian-inspired recipe takes about 30 minutes to make and we find it so healthy and comforting. It also makes delicious leftovers – warm or cold. Get the recipe below,👇 and find it on the blog. Link in profile. Hope you’re having a wonderful Thursday! How is it Thursday!?
1/4 cup tamari or soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp maple syrup
1 tsp ginger grated
1/4 tsp siracha plus more if desired
1 packet (200 g) Asian noodles of choice (I used soybean noodles; or try soba noodles, rice noodles, or ramen)
2 cloves garlic
2 cups cremini mushrooms chopped
1 tbsp coconut oil
1 red bell pepper
1/2 cup red cabbage shredded
2 green onions chopped
1/3 cup cilantro chopped, tightly packed (optional)
1. Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and siracha. Whisk together and place to the side.
2. Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just aldente. Strain and rinse with cold water.
3. In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 mins, until softened. Thinly slice bell pepper and cut carrots jullien style with a mandoline (alternatively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes).
4. Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.