Lo Mein Vegetable Noodle Stir-Fry - Vegan Fakeaway

Why Homemade is Better than Takeout

I used eggless noodles for this dish I found them online, you can also check your local Asian supermarket to see if they stock them there. You can also play around with different flavourings and spices such as red chili flakes, ginger and garlic to give the dish some extra flavour.

Here's 3 main reasons why you should avoid takeaways!

1) Takeaways usually contain high quantities of salt, sugar, and fat - none of which are good for your health or for your waistline! Making your own dishes at home allows you to control the type and amount of ingredients that you put in your dish, ensuring you get only the healthiest and most nutritious meals possible.

2) Homemade versions of your favourite takeout dishes are far tastier than store-bought alternatives as you are using fresh ingredients without any hidden nasties like preservatives or MSG which are addictive and can lead to other issues such as weight gain.

3) Making your own recipes is a healthy and delicious option, and best of all its a much more affordable way than takeaway meals to feed you and your family.

Lo Mein Vegetable Noodle Stir-Fry Recipe

Homemade Lo Mein is incredibly easy to make and can be ready in under 20 minutes. It can also be adapted to suit your taste and dietary needs by using a variety of different ingredients and cooking methods. You can substitute some of the veggies for tofu or edamame beans to make the dish higher in protein or swap out the soy sauce for tamari and the eggless noodles for your favourite GF noodles to make the recipe gluten-free.

Serves 2

INGREDIENTS

• 125g dry eggless noodles
• 1/2 bell pepper, sliced thick
• 4 mini sweetcorn, chopped chunky
• 4 okra pods, optional swap for green beans, sliced
• 1 carrot, ribboned with a vegetable peeler
• 4 mushrooms, sliced chunky
• 4 garlic cloves, sliced thin
• 1 tsp sesame oil

SAUCE

• 2 tbsp hoisin
• 1 tbsp tamari soy sauce
• 1 tbsp black rice vinegar
• 1 tsp vegetarian fish sauce
• 1/2 cup water 
• 1 Tbsp sesame seeds
• 1 tbsp chili flakes, optional

METHOD

1. Cook your noodles until el dente, the packet I used said this takes 8 minutes in boiling water. Drain, rinse in cold water and set aside.
2. In large wok heat your sesame oil and toss in your okra and bell pepper, cook for 5 mins until starting to soften, then toss in the remaining veg and garlic cook for a few minutes until the mushrooms are starting to soften.
3. Make your sauce by adding the ingredients to a jar and shaking it up.
4. Now it's time to toss your noodles into your veggies in the wok, then add your sauce and cook a further couple of minutes.

Serve with extra chili flakes and sesame seeds if you wish.

Leftovers can be stored in the fridge and reheated over the next two days.

Enjoy!

Thanks for reading!

I hope you enjoyed this blog, and will join me again for the next one! 

For delicious recipes be sure to regularly check my website blog where I post plenty of tasty vegan recipes! 

Rose Wyles - The Vegan Nutritionist

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