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rainbow lo mein
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Rainbow Lo Mein

Who does not like rainbow colors, specially when it's part of your meal. This vegan rainbow lo mein has fresh crunchy veggies along with fresh spices!
Servings: 4

Ingredients

  • 8 oz Lo Mein Noodles Spaghetti would work too
  • 1 cup Sliced Yellow Onions
  • 1 cup Sliced Green Bell Pepper
  • 1 cup Sliced Red Bell Pepper
  • 1 cup Sliced Carrots
  • 1 cup Sliced Purple Cabbage
  • ½ cup Chopped Scallions
  • ½ cup Chopped Cilantro
  • 1 tbsp Grated Ginger
  • 2 tbsp Minced Garlic
  • 1 Thinly Sliced Serrano Pepper
  • 3 tbsp Soy Sauce low sodium cooking soy sauce
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 tbsp Sriracha Sauce
  • 4 tbsp Peanut Oil any oil with high smoke point would work
  • 1 tbsp Rice Vinegar

Instructions

  • Boil the noodles/spaghetti as per packet instruction. I like to run cold water through cooked noodles. Add 1 tbsp of oil to it and mix it well so they don't stick to each other. Keep it aside.
  • Heat 4 tbsp oil in a wok. Saute grated ginger, minced garlic and thinly sliced serrano pepper for a minute.
  • Add sliced onions, peppers, carrots and cabbage to it and cook on high flame for 4-6 minutes. Making sure they don't get soggy. Cooking them on high flame for short time keeps the crunch and helps get rid some water from the veggies.
  • Once those veggies are partially cooked, add soy sauce, rice vinegar, sriracha sauce, salt and pepper. Mix it well.
  • Add cooked noodles/spaghetti to it and mix very well. Cook for couple of minutes. Add chopped cilantro and scallions. Mix it well and server!