Vegetable Lo Mein
The original recipe calls for canadian bacon, so I suggest substituting fake bacon, tofu or some other meat sub. You could also just leave the meat out entirely and it would still be quite delicious.
- 1 tablespoon vegan oyster sauce
- 1 teaspoon roasted sesame oil
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup vegetable broth
- 1 1/2 teaspoons cornstarch
- 1 lb fresh lo mein noodles or spaghetti
- 3 tablespoons finely shredded fresh ginger
- 1/2 cup thinly sliced red onion
- 1 tablespoon canola oil
- 1 medium red pepper, slivered
- 1/2 cup sliced carrot
- 1 cup snow peas
- 2 ounces vegan bacon
In a small bowl, combine vegan oyster sauce, sesame oil, soy sauce, salt and pepper.
In a separate bowl, whisk together broth and cornstarch until conrstarch is dissolved.
In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
Return to saucepan and toss with oyster sauce mixture.
In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
Add fake bacon and vegetable broth-cornstarch mixture.
Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
Add noodles and toss well to combine.