Recipe: Homemade Veggie Lo Mein

This is a homemade version of the Chinese takeout classic. Making it at home ensures that it is not only healthier, but that it is completely meat-free, and you can also pick and choose which veggies are included according to personal taste

Source: Modified version of the recipe found in The Vegetarian Family Cookbook by Nava Atlas
Type: Vegan

Ingredients

1 pack Japanese style soba/udon noodles (if you can't find them, any thin pasta will do)
1 tbsp light olive oil
16 oz pre-shredded coleslaw
2 cups frozen veggies, defrosted (I use whatever I have around the house; normally it's carrots, green beans, broccoli, etc.)
1/2 cup chopped green onion
1 tbsp sesame oil
Reduced sodium/light soy sauce, to taste

Directions

1) Follow instructions on the noodle pack. Cook and drain.
2) Meanwhile, heat olive oil in a wok or other type of deep pan. Add the coleslaw and stir fry over medium heat for approx. 5 minutes. Add the defrosted vegetables and green onions. Continue to stir fry until the veggies are tender-crisp, adding just enough water to keep the bottom of the pan moist, approx, 5-7 minutes more.
3) Combine the noodles with the vegetable stir fry. Season with soy sauce and sesame oil. Serve at once.

Servings: 4