1 package ramen noodles (or use rice noodles for gluten-free), prepared per package instructions
1 cup fresh snow peas, trimmed
1 carrot, peeled & grated using box grater
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
3 stalks asparagus, sliced thin on the diagonal
6 baby bella mushrooms, thinly sliced
1/4 red onion, thinly sliced
1/4 cup basil, chiffonade
1/4 cup cilantro, rough chopped
1 Tbs. black sesame seeds
3 Tbs. sesame oil
4 Tbs. coconut aminos (or low-sodium soy sauce)
1/4 teaspoon Sriracha (optional, for added heat)
1 Tbs. water
1 teaspoon freshly grated ginger
1. In a jar with a tight-fitting lid, combine 2 Tbs of the sesame oil, coconut aminos (or soy sauce), Sriracha, water and ginger. Close lid and shake vigorously to combine. Set aside.
2. In a wok or heavy-bottom large saute pan, remaining sesame oil and heat until shimmering. Once hot, add snow peas, carrot, red & yellow peppers, asparagus, mushrooms and red onion. Shake or stir continuously until vegetables soften, about 4-5 minutes. Remove from heat.
3. Add prepared ramen noodles to the vegetable mixture and toss to combine. Add the sauce (shaking again before adding) and continue to toss until vegetables and noodles are evenly coated.
4. Transfer Lo Mein to a large serving bowl and top with basil, cilantro and sesame seeds.
5. Serve immediately with chopsticks.
– Leftovers can be stored in an airtight container for up to 3 days.
– Delicious warm or cold.
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