10-Minute Gluten-Free Vegetable Lo Mein (Vegan, Allergy-Free)
You can have this side dish on the table in 10 minutes! A quick & easy 10-Minute Gluten-Free Vegetable Lo Mein recipe that's better than Chinese take-out, is vegan, and top-8 allergy-free! Great for dinner and perfect for using as healthy leftover lunches!
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Side
- Cuisine: Chinese, Asian
Ingredients
Scale
- 8 oz Stir-Fry Rice Noodles (cooked according to package directions)
- 1/2 Cup Chopped Carrots
- 1/2 Cup Chopped Broccoli
- 1/2 Cup Chopped Sweet Onion
- 1/4 Cup Sliced Water Chestnuts
- 1/4 Cup Sliced Red Bell Pepper
- 1/4 Cup Chopped Celery
- 1/4 Cup Sliced Mushrooms
- Sauce:
- 1/4 Cup Coconut Aminos
- 1 TB Rice Vinegar
- 1 TB Sesame Oil
- 1 TB Corn Starch
- 1 TB Sesame Seeds
- 2 Tsp Honey (Vegan Honee)
- 1 Tsp Minced Garlic
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Chili Paste
Instructions
- In a greased large skillet or wok, add the veggies and the sauce ingredients and stir-fry for about 5 minutes until veggies soften a bit.
- Now add the softened, cooked noodles to the veggies and stir everything around for another 5 minutes until all is combined and coated.
Notes
*For the veggies, you can also use a large (16 oz) frozen stir-fry mix if you don't want to do the chopping of fresh! Use any veggies you'd like!
Nutrition
- Serving Size: 1