Nut-Free Vegetable Lo Mein
Savor the bold, savory flavors of Nut-Free Vegetable Lo Mein with this quick and easy recipe that's both allergy-friendly and packed with vibrant, colorful vegetables. Perfect for busy weeknights, this dish features tender lo mein noodles tossed in a nut-free sauce made with soy, hoisin, and oyster sauces, infused with fragrant garlic and ginger. Crisp stir-fried carrots, bell peppers, snow peas, and cabbage bring delightful crunch and freshness to every bite. Ready in just 25 minutes, this customizable, plant-based-friendly meal is ideal for satisfying cravings without compromising dietary needs. Serve hot, garnished with fresh scallions, and enjoy a hassle-free alternative to takeout that's sure to impress!
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Recipe Information
Ingredients
- 12 ounces Lo mein noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 large Carrot, julienned
- 1 medium Bell pepper, julienned
- 1 cup Snow peas, trimmed
- 2 cups Cabbage, shredded
- 1/4 cup Soy sauce (low sodium)
- 2 tablespoons Oyster sauce (or vegetarian oyster sauce for a plant-based option)
- 1 tablespoon Hoisin sauce (nut-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1/4 cup Water
- 2 stalks Scallions, sliced
Instructions
Bring a large pot of water to a boil, then cook the lo mein noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set the sauce mixture aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, stirring frequently, and sauté for about 30 seconds until fragrant.
Add the carrot, bell pepper, snow peas, and cabbage to the skillet. Stir-fry for 3-4 minutes, or until the vegetables begin to soften but still maintain a slight crunch.
Reduce the heat to medium and push the vegetables to the sides of the skillet to create a space in the center.
Pour the sauce mixture into the center of the skillet and let it simmer for 1-2 minutes, stirring occasionally, until slightly thickened.
Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated in the sauce and the vegetables are well distributed.
Remove the skillet from the heat and garnish the lo mein with sliced scallions.
Serve hot and enjoy your nut-free Vegetable Lo Mein!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 31.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
