This is a simple, healthy, colorful vegan version of a dish usually loaded with allergens, from gluten, to eggs, to soy, to peanuts, to sesame. It’s top-eight-allergen-free, but tastes just like regular lo mein. Look for precut stir-fry vegetables in the produce section or in the frozen foods aisle. If you want, you can reduce the heat by cutting back on the red pepper flakes. The hemp seeds are a great finishing touch, but if you don’t have them, no worries.
Ingredients
- 8 ounces thin gluten-free spaghetti (I like Ancient Harvest for this)
- 1 cup mushroom broth
- 2 tablespoons coconut amino acids or Cybele’s Soy-Free Soy Sauce
- 2 teaspoons honey
- 1 tablespoon cornstarch or tapioca starch
- ½ teaspoon red pepper flakes
- 1 tablespoon canola oil
- 1 (16-ounce) bag fresh or frozen mixed stir-fry veggies
- 2 cups mung bean spouts
- 3 green onions, white and green parts, chopped
- 4 cloves garlic, minced or pressed
- 1 tablespoon finely minced ginger
- ½ teaspoon kosher salt
- 1 tablespoon toasted shelled hemp seeds
How to Make It
- Bring a pot of water to a boil over high heat. Cook the pasta according to the instructions on the package until it is al dente. You want it a bit underdone, so keep a close eye on it. Drain and set aside.
- Meanwhile, in a bowl, combine the mushroom broth, coconut amino acids, and honey. Whisk well to really dissolve the honey. Add the cornstarch and whisk until completely dissolved. Stir in the red pepper flakes. Set aside.
- Heat a nonstick wok or large skillet over high heat. Add the oil, swirl it around, and heat until it’s almost smoking. Add the mixed vegetables, bean sprouts, and green onions and cook, stirring, for 2 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes more. Add the noodles and toss well with tongs. Sprinkle with the salt and cook a minute or so more, until heated through. Add the mushroom broth mixture and cook, stirring often, for 4 minutes, until the sauce has thickened.
- Transfer the lo mein to a serving platter and serve topped with a sprinkling of toasted hemp seeds.