Noodles “lo mein” in vegetarian version

“Lo mein” noodles with vegetables, meat and sauce are popular all over the world. We show you how you can easily prepare this pasta dish in its vegetarian or vegan version.

“Lo mein” comes from Chinese and means something like “thrown noodles”. It should not be confused with “chow mein”, which are “fried noodles”. Thus, “lo mein” noodles are not a specific dish, but rather a method of making noodles.

The noodles are boiled once (about six minutes) and then added to the remaining ingredients in the wok. This keeps the paste soft and helps the sauce absorb. You can use any type of ingredient and sauce that combines well in terms of taste.

Traditionally the Chinese use for this preparation wheat and egg noodles, colorful vegetables and various types of meat or seafood. We explain below how you can prepare the traditional noodles “lo mein” in a vegetarian way.

VEGETARIAN “LO MEIN” NOODLES

The vegetarian version is very easy to cook. You simply have to eliminate meat from traditional recipes and replace it with tofu, tempeh or seitan, or use more vegetables. For the vegan version you have to use egg-free noodles.

Instead of the “lo mein” noodles sold as such in Asian stores, you can also use udon noodles made with wheat flour, table salt and water, gluten-free soba noodles or other healthy noodles such as whole grain Chinese noodles.

Ingredients (for 3 people):

• 250 g egg-free “lo mein” noodles
• 1 teaspoon salt
• 3 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon chopped ginger
• 100 grams of mushrooms
• 1 carrot
• 1 red bell pepper
• 1-piece pak choi (Chinese cabbage)
• 1 tablespoon vegetable broth powder/fresh vegetable broth
• 120ml water
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons five-spice powder (optional)

Elaboration:

1. Cook the noodles in enough water with a little salt according to the instructions on the package.
2. Peel the garlic and chop them. Heat the olive oil in a wok or, alternatively, in a suitable pan.
3. Add the chopped garlic and ginger. Fry everything over medium heat for a few minutes.
4. Cut the mushrooms, carrots and peppers into long strips and add them. Let everything sauté for a few more minutes. Then take them out of the pan.
5. Cut the pak choi into small pieces and fry it too (first add the trunks that are a little harder and after a few minutes add the leaves).
6. Add the vegetable broth powder to the warm water and stir until a homogeneous liquid without lumps is obtained. Instead of using conventional vegetable broth you can use organic broth powder.
7. Add the vegetable broth, soy sauce, rice vinegar and sesame oil and the remaining vegetables to the pan. Bring everything to a boil and let it simmer for a few minutes.
8. Finally add the cooked noodles. Season the paste with the powder of five spices. Mix everything well and your vegetarian or vegan “lo mein” noodles will be ready.

VARIANTS FOR YOUR PLANT-BASED “LO MEIN”

In principle, there are no limits to your choice of vegetables. You can also add scallions, peas or broccoli. Alfalfa sprouts are suitable as a dressing, they also help strengthen your intestinal flora and complement your plate with valuable nutrients.

If you want to give a sweet touch to your sauce you can sweeten it with agave syrup or maple syrup.