Sweet and Spicy Lo Mein with Sesame Vegetables
Ingredients
- 1/2 box lo mein noodles
- 1/4 cup plant milk
- 3 tbsp kecap manis (sweet soy sauce, or substitute with 2 tbsp soy sauce and 1 tbsp molasses)
- 1 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1 tsp toasted sesame oil
- 1 medium garlic clove
- 1 2-inch piece ginger
- 1/2 tsp red pepper flakes
- White and black sesame seeds for topping
- Additional red pepper flakes for topping
Mushrooms and broccoli
- 1 tbsp avocado oil
- 2 tsp toasted sesame oil
- 2 cups baby bella mushrooms
- 2 cups broccoli florets
- 1 tsp vegan oyster sauce
- 1 tsp sea salt
- 1/2 tsp szechuan pepper (optional)
Preparation
Cook the lo mein noodles according to package instructions.
In a food processor, combine plant milk, kecap manis, rice wine vinegar, corn starch, toasted sesame oil, garlic, ginger, and red pepper flakes; pulse until smooth.
Pour the sauce into a pot and whisk over medium heat until it thickens, about 1 minute.
Add the cooked noodles to the sauce and stir to combine.
Remove from heat and serve topped with white and black sesame seeds and additional red pepper flakes.
Vegetable
Heat 1 tablespoon avocado oil and 2 teaspoons toasted sesame oil in a skillet over medium heat.
Once hot, add 2 cups baby bella mushrooms and 2 cups broccoli florets.
Season with 1 teaspoon vegan oyster sauce, 1 teaspoon sea salt, and 1/2 teaspoon szechuan pepper (optional).
Cook until no moisture remains and the vegetables are lightly golden, 10-12 minutes.
Remove from heat.
