Vegetable Lo Mein with Peanut-Free Sesame Dressing

Ingredients

• 1 lb Lo mein noodles
• 2 cups Broccoli florets
• 1 cup Carrots, julienned
• 1 cup Snap peas
• 1 medium Red bell pepper, sliced
• 1/4 cup Scallions, chopped
• 1/4 cup Sunflower seed butter
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 teaspoon Sesame oil
• 2 tablespoons Water

Instructions

1. 1Place the 1 lb of lo mein noodles in a large pot and cover with boiling water. Cook for 5-7 minutes, or until the noodles are tender but still have a slight bite. Drain the noodles and rinse them under cold running water to stop the cooking process and prevent them from sticking together.
2. 2While the noodles are cooking, prepare the vegetables. In a large skillet or wok, heat 1 tablespoon of neutral cooking oil (like vegetable or canola oil, not listed but assumed for stir-frying) over medium-high heat (400°F/200°C). Add the 2 cups of broccoli florets, 1 cup of julienned carrots, 1 cup of snap peas, and 1 medium sliced red bell pepper to the hot skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp, meaning they are cooked through but still have a slight crunch.
3. 3While the vegetables are stir-frying, make the dressing. In a small bowl, combine the 1/4 cup of sunflower seed butter, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 2 minced cloves of garlic, 1 minced teaspoon of ginger, 1 teaspoon of sesame oil, and 2 tablespoons of water. Whisk all the ingredients together until the dressing is smooth and well combined.
4. 4Once the noodles and vegetables are ready, add the cooked noodles and the stir-fried vegetables to a large mixing bowl. Pour the prepared dressing over the noodles and vegetables.
5. 5Add the 1/4 cup of chopped scallions to the bowl. Toss everything together gently but thoroughly, ensuring the noodles, vegetables, and dressing are evenly distributed. Serve immediately.

Substitutions

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