SERVES 4
If you are a fan of Asian cuisine, this vegetable lo mein is sure to please. Made with egg-free noodles and a medley of fresh vegetables, this is the ultimate ethnic vegan dish.
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TEASPOON MINCED GARLIC
1 TEASPOON FRESH GROUND GINGERROOT
4 CUPS FROZEN STIR-FRY VEGETABLES
3 TABLESPOONS LOW-SODIUM SOY SAUCE
2 TEASPOONS DARK SESAME OIL
8 OUNCES EGG-FREE SPAGHETTI, COOKED AL DENTE
SLICED GREEN ONION TO TASTE
1. In a large skillet, heat the oil over medium-high heat.
2. Add the garlic and ginger and cook for 1 minute.
3. Stir in the frozen vegetables and cook for about 5 minutes, until thawed and heated through.
4. In a small bowl, whisk together the soy sauce and sesame oil and then stir the mixture into the skillet.
5. Add the noodles and toss to coat.
6. Serve hot, garnished with sliced green onion.