Soy-Free Vegetable Lo Mein
Elevate your weeknight dinner routine with this vibrant and healthy Soy-Free Vegetable Lo Mein recipe! Packed with colorful, nutrient-rich veggies like broccoli, carrots, and bell peppers, and coated in a flavorful soy-free sauce made with coconut aminos, rice vinegar, and a hint of maple syrup, this dish is a gluten-free delight that's perfect for all dietary needs. The tender lo mein noodles (or rice noodles) soak up the savory, umami-packed flavor of the sauce while fresh garlic and ginger add an irresistible aroma. Ready in just 30 minutes, this quick stir-fry is ideal for busy schedules, offering a wholesome, homemade alternative to takeout. Garnish with toasted sesame seeds for a finishing touch, and serve up this easy, soy-free dinner rich in taste and texture!
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Recipe Information
Ingredients
- 8 oz Gluten-free lo mein noodles (or rice noodles)
- 2 tbsp Sesame oil (or high-heat neutral oil like avocado oil)
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 cup Carrots, julienned or thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 2 cups Broccoli florets
- 4 Green onions, sliced
- 1 cup Vegetable broth
- 3 tbsp Coconut aminos (soy-free alternative to soy sauce)
- 2 tsp Rice vinegar
- 1 tsp Maple syrup
- 1 tbsp Cornstarch
- 2 tbsp Water (to mix with cornstarch)
- 0.25 tsp Black pepper
- 1 tbsp Toasted sesame seeds (optional garnishment)
Instructions
Cook the gluten-free lo mein or rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the vegetable broth, coconut aminos, rice vinegar, maple syrup, black pepper, and cornstarch mixed with water to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add sesame oil and let it warm up.
Add the minced garlic and ginger to the pan and sauté for 30 seconds until fragrant.
Add the carrots, red bell pepper, snow peas, broccoli florets, and half of the green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and pour the prepared sauce into the skillet. Stir and cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.
Remove from heat and garnish with the remaining green onions and toasted sesame seeds, if desired.
Serve immediately and enjoy your soy-free vegetable lo mein!
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 45.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2028 mg | 43% | |
*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.
