Dairy-Free Vegetable Lo Mein

Instructions

1. 1Bring a large pot of unsalted water to a rolling boil over high heat (100°C/100°C). Add the about 450 g of lo mein noodles and cook for 4-6 minutes, or until they are tender but still have a slight bite (al dente). Drain the noodles well in a colander and set them aside.
2. 2While the noodles are cooking, prepare your vegetables. Wash and peel the 1 carrot, then cut it into thin matchsticks. Wash the 1 bell pepper, remove the seeds and core, and cut it into thin strips. Ensure the 1 cup of broccoli florets are bite-sized.
3. 3Place a wok or large skillet over high heat. Add the 1 tbsp of vegetable oil and heat until it shimmers, about 1 minute. Add the 2 cloves of minced garlic and the 1 tsp of grated ginger to the hot oil. Stir constantly for 30 seconds until they are fragrant, being careful not to burn them.
4. 4Add the prepared 1 cup of broccoli florets, the cut 1 carrot, and the cut 1 bell pepper to the wok. Stir-fry the vegetables for 3-5 minutes, tossing them frequently, until they are bright in color and tender-crisp. They should still have a slight crunch.
5. 5Add the drained about 450 g of lo mein noodles to the wok with the vegetables. Pour in the 3 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tbsp of rice vinegar. Toss everything together gently for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
6. 6Serve the Dairy-Free Vegetable Lo Mein immediately while it is hot.

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