Vegan Lo Mein



Slightly Modified a Recipe by Simple Vegan Blog | Serves: 2 | Time: ~25 min.


Ingredients

~4 oz rice Vermicelli noodles

3 sliced mushrooms

1 carrot, chopped

1/2 red bell pepper, chopped (I found a very small one and used it whole)

1/2 head of broccoli, chopped, discard the stem

1/4 red onion, chopped

3 tbsp coconut aminos

3 tbsp EVO, divided

2 tbsp water

1 tbsp agave syrup

1 tbsp cornstarch

Sesame seeds, to serve


Instructions

Cook the noodles according to package directions. Drain and rinse them and set aside.


Add 1 tbsp of EVO to a frying pan or wok. Add veggies and saute 5 to 10 minutes or until they’re cooked, but al dente.


Mix the rest of the ingredients (coconut aminos through starch, 2 tbsp of the EVO) in a bowl until well combined. Set aside.


Add the noodles and sauce to the frying pan or wok with the veggies, stir and cook for 5 minutes over medium-high heat.


Serve with sesame seeds


What I ate and drank today

1 cup of caffeinated coffee

2 cups of decaf

6 glasses of water

Carrot-chickpea wrap

1 apple cider sugar cookie

Brussels sprouts slaw

3 pretzel rods

Lo mein

2 glasses of white wine


Exercise

~20 minutes of strength training (arms and core)

~4 miles of walking

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