I used to almost always order Lo Mein when we would order Chinese food takeout. I love everything about it: the slimy noodles, the crunchy vegetables, and the delicious salty sauce in which it’s all drenched. Lo mein is typically made with Chinese egg noodles, so I figured it was high time to veganize (and health-ify — I make up words now!) this favorite takeout dish.

I substituted Japanese udon noodles for the egg noodles. Udon noodles are made with wheat flour and are a great replacement in terms of texture. My dish admittedly differs from the traditional takeout carton because it is loaded up with lots of vegetables, rather than just the regular thinly sliced cabbage and carrots. I wanted this version to be healthier and more substantial so we could serve it for our dinner. 

But, all these added veggies did not mean more work. I took a short cut: frozen bag of stir fry veggies (shhhh don’t tell anyone!). For the broccoli, carrots, snap peas, and water chestnuts, I didn’t have to chop or peel a single thing. I just opened the bag, tossed it in the hot skillet, and let the heat do it’s magic. I did add a few stalks of asparagus and some shitakes to the mix too because I had them on hand, but honestly I think the frozen veggies would have been enough on their own. It’s almost too easy! 😉

Ingredients
4 Tbsp soy sauce
1 Tbsp + 1/2 Tbsp sesame oil, divided
1 tsp sugar
2 servings udon noodles, cooked and drained
1 bag frozen stir fry veggies – broccoli, carrots, snap peas, water chestnuts
handful of sliced shitake mushrooms
4-5 stalks asparagus, chopped
1 Tbsp rice wine vinegar
sesame seeds, optional garnish

Instructions
In a bowl, mix together soy sauce, 1/2 Tbsp sesame oil, and sugar, and set aside. Heat 1 Tbsp sesame oil in a large wok or skillet over high heat. Add frozen vegetables to the hot pan. Stir fry until fork-tender, about 4-5 minutes, adding asparagus mid-way through. Add the shitake mushrooms and cook for another 2-3 minutes. Pour in the rice wine vinegar and loosen the browned bits up off the bottom of the pan. Add the cooked noodles and the soy sauce mixture, adding more sauce if needed. Toss to combine and serve immediately

Serves 2