After reading my Recipe Clean Up post, I had a reader contact me for a clean Vegetable lo mein recipe. With my obsession with Chinese food, I was happy to oblige. It took me some time but this past weekend was able to find a good one to emulate and make clean. The taste test went well, my husband loved it so here goes.
Now I have made vegetable fried rice/lo mein in the past but just threw everything together and didn’t measure any of my ingredients. So I went on the search for a good one and what do you know? I went with Ree Drummond again for inspiration. I saw she made a recipe for a vegetable stir fry and thought it would be great for my vegetable lo mein. You can use brown rice spaghetti or any other clean noodle you are used to but I opted for Pasta Zero. They have no flavor on their own so they take the flavor of your dishes. The recipe follows, feel free to add any other veggies or swap out for veggies you prefer. I spoke about the garlic and ginger paste here.
- 1/2 cup coconut aminos
- 2 Tablespoons Low-sodium Vegetable Broth
- 2 Tablespoons Frank’s Red Hot (I only used 1 because I’m not the biggest fan of spicy food)
- 1 Tablespoon Ginger paste
- 2 Tablespoons Sesame Oil
- 1 whole Yellow Onion, Cut Into Large Chunks
- 1 whole Red Bell Pepper, Cut Into Large Chunks
- 1 whole Yellow Bell Pepper, Cut Into Large Chunks
- 2 tsp garlic paste
- 1 can (15-ounce) Baby Corn, drained and cut into smaller pieces
- 1 head Broccoli Cut Into Florets
- Pasta Zero or any other pasta you enjoy (clean options: brown rice pasta, chickpea pasta etc)
In a small bowl, mix together coconut aminos, Franks Red hot and ginger paste. Heat sesame oil, over medium-high heat, in a large skillet and add onions and peppers. Cook for a few minutes until they begin to brown a bit. Add garlic paste, cook for about 1 minute stirring constantly to prevent burning. Then add the rest of the veggies. Do not forget to season veggies with salt and pepper are you cook them.
While you are cooking the veggies, drain and rinse the pasta zero noodles. I then place them in a dry hot skillet to remove excess moisture.
While the veggies are still cooking, add in coconut amino mixture and noodles. Mix well and let cook another 1-2 minutes. The sauce will not thicken as we did not add the cornstarch. Serve immediately and enjoy!! Let me know if you try it.