Need dinner inspiration? Look no further because these Lo Mein Noodles are all you need! Shiitake mushrooms are the star ingredient, upgrading the savory profile of this dish and providing a meaty texture. The mushrooms are seared in a wok, glazed with coconut aminos until caramelized. Shredded cabbage and carrots add the perfect crunch, tossed with soft noddles, and thickened with a slightly sweet and spicy sauce. Healthy, cozy, and oh so delicious!
Lo Mien
- 1/2 lb shiitake mushrooms
- 1 tbsp minced garlic
- 1 cup shredded carrots
- 3 cups shredded green cabbage
- 4 servings of cooked brown rice ramen noodles
Sauce:
- 1/3 cup coconut aminos
- 1 tbsp maple syrup
- 1/2 tbsp cassava flour
- 1 tsp sesame oil
- 1 pinch each of salt and pepper
Set a pan over medium heat and slice your mushrooms. Pour the mushrooms to the pan and cook until browned and add in a splash of soy sauce to deglaze. Toss in the garlic, carrots, and green cabbage, stirring and cooking until softened. Meanwhile, whisk together all the sauce ingredients and pour into the veggie mix. Toss in the noodles and stir fry for a few minutes until the sauce has thickened and has coated all the veggies and noodles. Garnish with cilantro flakes or hot sauce and enjoy!
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