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Ingredients

18 ounces lo mein noodles 2 tablespoons canola oil 2 teaspoons chopped garlic 1 teaspoon chopped ginger 1 (16 ounce) package frozen stir-fry vegetables ¼ cup low-sodium soy sauce 2 green onions, finely sliced 1 teaspoon white sugar ¼ teaspoon kosher salt 1 tablespoon sesame oil

Nutrition Info

335.1 calories carbohydrate: 56 g cholesterol: 0.1 mg fat: 8.2 g fiber: 1.9 g protein: 8.2 g saturatedFat: 0.7 g servingSize: - sodium: 1125.3 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook lo mein in the boiling water until tender yet firm to the bite, about 3 minutes.
Heat oil in a large skillet or wok over high heat. Add garlic and ginger and cook for 30 seconds. Add stir-fry vegetables and cook until heated through, 3 to 4 minutes. Add soy sauce and green onions and cook 3 minutes more. Add cooked noodles and sugar and mix well. Taste and season with salt if necessary. Remove from heat, add sesame oil, and stir. Transfer to a platter and serve immediately.

6 servings

This vegan main dish is a hearty lo mein packed with vegetables. Seitan, tofu, or tempeh can be added for additional protein.