Ginger Tamari Rainbow Vegetable Lo-Mein
Ingredients
Sauce
- 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 sriracha plus more if desired
Noodles and vegetables
- 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
- 2 carrots
- 1/2 cup red cabbage shredded
- 2 green onions chopped
- 1/3 cup cilantro chopped, tightly packed (optional)
Preparation
Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and sriracha. Whisk together and place to the side.
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.
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).
Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.
