These speedy stir-fried noodles are a vegetarian delight.
20-Minute Lo Mein
-
Prep:
10 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | hoisin sauce |
| 1 Tbsp | soy sauce |
| 1 Tbsp | sesame oil |
| 1 Tbsp | vegetable oil |
| ½ lb | sliced mushrooms |
| 1 | onion, thinly sliced |
| 1 | red pepper, thinly sliced |
| 3 cloves | garlic, minced |
| 1 Tbsp | minced fresh gingerroot |
| 12 oz | fresh lo mein egg noodles, prepared according to package directions |
Directions
-
1
Whisk together Seasoned Vegetable Base, hoisin sauce, soy sauce, 2 tbsp water and sesame oil; set aside.
-
2
Heat vegetable oil in large wok or skillet set over high heat; cook mushrooms for 2 to 3 minutes or until slightly browned. Stir in onion, red pepper, garlic and ginger. Cook, stirring, for 2 to 3 minutes or until vegetables are slightly softened.
-
3
Stir in stir-fry sauce; bring to boil. Add noodles; cook, stirring, for 2 to 3 minutes or until noodles are tender, heated through and coated in sauce.
Tips: Garnish with sesame seeds, green onions, fresh chili peppers or roasted cashews if desired. For added protein, add tofu or shelled edamame.