Since making veggie potstickers earlier this week, I’ve had a serious craving for Asian food. (And no, there is no bun in the oven!) Specifically, I’ve had an undying desire for Chinese take-out lo mein noodles. Mmmmm. But I haven’t had take-out in ages, because there are always healthier alternatives than indulging in greasy restaurant Chinese food; and more often than not it makes me sick to my stomach. So the next best option for me is a healthy low-fat veggie lo mein, made right in my own kitchen :) Since I don’t eat eggs I usually stick to rice noodles for my ethnic cooking. But rice noodles don’t quite have the gooey and delicious texture of the typical lo mein noodles (which are made with eggs). However, I discovered another option and found some lo mein noodles made with just wheat flour and water. Behold–a delicious and healthy alternative to the all time favorite, Chinese take-out lo mein! :)
1/2 pack lo mein noodles (*make sure noodles do not have eggs in the ingredients for vegan)
1 lg. carrot
1/2 onion, sliced thin
1 c. baby bella mushrooms, sliced
1/2 leek, sliced
1 c. bean sprouts
2 large leaves swiss chard, chopped into strips
1 tbs. safflower oil
green onion for garnish
Optional additions: chopped green cabbage, bamboo shoots, water chestnuts
1 heaping tbs. freshly grated ginger
2 cloves garlic, minced
1 tbs. agave nectar syrup (or brown sugar)
1/4 c. tamari (gluten free soy sauce)
1/4 c. dark beer
2 tbs. orange juice
1 tsp. sesame oil
1 tbs. Sriracha hot sauce
1 tbs. corn starch
1. Wash, chop and prep all veggies. Use a veggie peeler or spiralizer for the carrot.
2. Add safflower oil to large skillet or wok on med/high heat. Add veggies and stir fry for about 10 minutes or until fully softened. Add swiss chard about half-way through cooking time.
3. Cook noodles in boiling water just until soft. Drain and set aside.
4. Combine all sauce ingredients (except corn starch) in small stove-top pan. Cook on medium heat, stirring every few minutes, to reduce alcohol. Turn heat to low and add corn starch, whisking to combine.
5. When sauce has thickened, combine sauteed veggies, noodles and sauce in large wok and stir fry for additional 5 to 10 minutes.
Serve with some veggie potstickers with dipping sauce and enjoy!
Everything is coming together perfectly for the bridal shower this weekend! Let’s just say I have a solid day and a half of cooking ahead of me (starting tomorrow), but I’m really excited to spend some quality time in the kitchen AND to have a party full of guests sample some of my recipes :)
On the menu:
Chocolate coconut cupcakes
Pineapple upside down cake
Chocolate dipped fruits and pretzels
Veggie pasta salad
Veggie taco salad
Eggplant stuffed mushrooms
Raw chocolate avocado strawberry tarts
And a couple of more odds and ends. Everything will be homemade (no packaged foods for this hostess!) :) Except for a few things via the brides request like a bri cheese plate and some watermelon sorbet. But overall I think we’ll have quite the spread. Lots of pics and recipes from the shower to follow next week, so stay tuned!!