“Chicken” Vegetable Lo Mein
If you're craving a delicious and satisfying plant-based version of the classic Chinese takeout dish, look no further than this mouthwatering lo mein recipe. Loaded with soy curls, fresh veggies, and flavorful noodles, it is the perfect comfort food for any day of the week. The umami-rich sauce adds savory depth and complexity to the dish. And best of all, it's easy to make and can be customized with your favorite veggies and seasonings.
Prep: 15 mins
Cook: 15 mins
Yield: 2-3 servings
I used to visit my mom after work and we would often eat at a Chinese restaurant near her office. Lo mein noodles were my favorite dish on the menu, but it was twenty years before I learned to make them at home. They are worth the effort. Chicken Lo Mein is the most popular version of this dish but I make it with soy curls which hav a meaty texture, and take on the flavor of whatever you season them with.
Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).
Ingredients
Ingredients
- 1 medium yellow onion, peeled and julienned
- 2 carrots, peeled and julienned
- 1 medium red bell pepper, seeded and julienned
- 1½ cups snow peas, trimmed
- 1½ cups soy curls, rehydrated for 10 minutes, then drained well
- 6 ounces whole grain spaghetti or linguine, cooked and drained
- ½ cup (or to taste) Date and Soy Stir Fry Sauce
Instructions
Instructions
- 1. Heat a large skillet over high heat.
- 2. Add the onion, carrots, and red pepper and stir-fry for 3 minutes.
- 3. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- 4. Add the snow peas and soy curls, and stir-fry for another 2 minutes.
- 5. Add the whole grain noodles and Date and Soy Stir Fry Sauce, and cook until heated through.
Cooking Tips
Cooking Tips
- 1. You can use seasoned baked tofu in place of the soy curls.
- 2. Soycurls can be ordered online via Amazon or directly from the manufacturer at Butler Foods.
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