Easy Vegetable Lo Mein

5 from 1 vote

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch

Cuisine: Asian, Chinese

Servings: people

Calories: 299kcal

In a small bowl or liquid measuring cup, combine the tamari with rice wine vinegar and cornstarch. Whisk until smooth. Add the honey and sesame oil then whisk to combine. Set aside.
Cook the noodles in a large pot of water, as directed, until tender. Strain and rinse with cold water then set aside.
Meanwhile, in a large pot, or skillet, warm the oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the mushrooms and garlic and cook until mushrooms begin to release their juices, about 5-7 minutes. Lastly, add the carrots and kale. Cover with a lid to allow the carrots and kale to steam as they cook. Cook, while stirring intermittently, until the carrots are tender and kale is wilted.
Once the vegetables are done, add the cooked noodles to the pot. Whisk the sauce one last time (as the starch may have settled) then pour into the pot with noodles and vegetables. Stir to combine and cook until heated through.
Serve warm with extra protein (such as tempeh or tofu, if desired) and chopped green onion (optional), and enjoy!

Nutrition Facts are for 1/4th of the recipe and may vary depending upon specific brands that you choose.