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lo mein with veggies

This turned out surprisingly yummy and would be great with shrimp or chicken, too!

INGREDIENTS
Lo Mein
  • 8 ounces uncooked lo mein noodles or spaghetti (I used gluten free spaghetti rice noodles)
  • 1 tablespoon coconut oil
  • 1 organic red bell pepper, julienned (or thinly chopped is fine, too)
  • 1 organic carrot, julienned (or thinly chopped is fine, too)
  • ½ cup organic peas
  • 1 cup broccoli
  • 3 cloves garlic, minced
  • sesame seeds for garnish, if desired
Sauce
  • 3 T tamari sauce
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp coconut sugar
  • 1/2 cup white wine (or dry sherry)
DIRECTIONS
  1. Cook noodles according to package instructions.
  2. In a small bowl, whisky together the tamari sauce, sesame oil, maple syrup, coconut sugar and white wine. Set aside.
  3. Heat coconut oil in a large skillet.
  4. Add in red bell pepper, carrots, peas and broccoli. Sauté until tender, about 5 minutes.
  5. Add in garlic and cook for an additional minute.
  6. Stir in the sauce and combine with veggies for about a minute.
  7. In a large bowl (or in the skillet if there’s room), add cooked noodles and toss to combine.
  8. Serve immediately with sesame seeds for garnish, if desired.

vegetable-lo-mein4

Recipe adapted from The Recipe Critic
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