- January 14, 2018 at 5:17 pm #383597mosParticipant
Vegetarian Lo Mein
2 brown rice and millet ramen cakes
2 tbs low-sodium soy sauce
2 tbs sesame oil
2 tbs agave nectar
1 tbs raw, unpasteurized apple cider vinegar
1 tbs fresh ginger, peeled and diced
1 tsp Sriracha (optional)
2 cups stir-fry vegetable mixture (snow peas, carrots, bell peppers, onions, broccoli, and cabbage)
4-oz firm tofu, patted dry and cut into cubes
Prepare the ramen noodles according to the directions on the package.
In a small bowl, whisk together soy sauce, oil, agave nectar, vinegar, ginger, and Sriracha, if using.
Add vegetables and tofu to a different large bowl. Pour sauce on top and toss until well-coated.
Add vegetable and tofu mixture on the stovetop over medium-high heat in a large wok or skillet. Cover and heat for 10 min, stirring occasionally.
When vegetables begin to soften, it’s ready.
Add noodles to the vegetable mixture and lightly toss. Remove from stove and serve while still warm. Serves 4
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