Vegan Lo Mein Directions:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup. Set aside.
- If using shirataki noodles, rinse well and drain. If using zucchini noodles, spiralize them. Set aside.
- Heat olive oil in a large wok or skillet over medium heat. Add garlic and ginger, stir-frying for 1 minute until fragrant.
- Add onion, carrots, and bell pepper. Stir-fry for 4-5 minutes until tender. Add mushrooms and cook for another 2 minutes.
- Stir in cabbage and bean sprouts (if using). Stir-fry for 2-3 minutes until the cabbage wilts slightly.
- Pour the sauce over the vegetables, stir to coat evenly, and simmer for 1-2 minutes.
- Add the prepared noodles to the wok and gently toss to combine with vegetables and sauce. Heat through.
- Remove from heat, garnish with green onions and sesame seeds, and serve hot.
WW Points Calculation:
- Shirataki noodles (8 oz): 0 points
- Olive oil (2 tsp): 2 points
- Low-sodium soy sauce (¼ cup): 0 points
- Rice vinegar (1 tbsp): 0 points
- Sesame oil (1 tsp): 1 point
- Maple syrup (1 tbsp): 3 points
- Garlic (3 cloves): 0 points
- Ginger (1 tbsp): 0 points
- Onion (1 small): 0 points
- Carrots (2 medium): 0 points
- Bell pepper (1): 0 points
- Mushrooms (2 cups): 0 points
- Cabbage or bok choy (2 cups): 0 points
- Bean sprouts (1 cup): 0 points
- Green onions and sesame seeds (optional for garnish): 0 points
Total Points: 6 points
Servings: 4
Per Serving: 1.5 points
Nutrition Information:
- Calories: 120
- Fat: 6g
- Protein: 5g
- Carbohydrates: 14g
- Sugar: 6g
- Sodium: 450mg
I'm waiting for your comments! Enjoy!
