MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Lo Mein
Categories: Chinese, Vegetarian
Yield: 6 Servings

1 tb Light soy sauce
1 tb Dark soy sauce
1 tb Vegetarian oyster sauce
1 tb Sugar
1 ts Shao xing cooking wine
1/2 ts White pepper
2 ts Corn starch
1 c Vegetable broth or water
1 lb Wheat noodles
2 tb Vegetable oil
1/4 c Red onion; julienned
2 cl Garlic; minced
1/2 c Broccoli; florets chopped
- and stems julienned
1/2 c Carrot; julienned
1/2 c Potato; julienned
1/4 c Lotus root; thinly sliced
1/2 c Bean sprouts
1/2 c Cabbage; julienned
1 c Yubu (seasoned tofu skins);
- julienned
2 Sweet pepper; thinly sliced
1/4 c Bamboo shoots; julienned
1 tb Sesame oil
1 tb Chili oil (optional)

Preparation time: 5 minutes Cooking time: 15 minutes

A simple, delicious, and nutrient packed recipe for this classic
Chinese noodle dish!

Cook your noodles according to package instructions. Mine required
about 6 minutes in boiling water. Give them a good rinse under cold
water to keep them from overcooking. Set them aside.

While the noodles are cooking, make the sauce by whisking together
the two different soy sauces, vegetarian oyster sauce, Shaoxing
cooking wine, sugar, white pepper, and corn starch in a small bowl.

When the noodles are done, add oil to a wok or large, deep skillet
over medium-high heat. When the oil begins to shimmer, add the onion
and garlic and saute until fragrant, around 2 minutes. Next add the
carrots, broccoli, potato, and lotus roots. Continue sauteing until
the carrots and broccoli start to turn very bright, around 3 minutes.
Next, add the cabbage, bean sprouts, bamboo shoots, tofu, sweet
pepper, and snow peas. Continue sauteing until bean sprouts begin to
turn translucent, around 2 minutes.

Lower your heat to low and add the cooked noodles to your wok,
together with your sauce. Stir vigorously to ensure that everything
is well combined and evenly coated. Your noodles will likely be a
little dry so add 1/4 cup of the veggie broth while you continue to
stir. Continue adding more vegetable broth, 1/4 cup at a time, until
the noodles are slick, not sticky. Remove from heat and drizzle with
sesame oil and chili oil, if using.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/easy-and-healthy-lo-mein-vegan-recipe/>

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