Baby bella and broccoli lo mein
Deliciously satisfying and nutritious.
Orig. recipe shared from: jackienewgent.com/lo-mein
Servings4 servings
Ingredients
- 2/3cup raw coconut water
- 3 1/2tblsp natural soy sauceor to taste
- 2tsp toasted sesame oil
- 1 - 8 oz.pkg whole wheat lo mein noodles or spaghetti
- 2tbsp grapeseed oildivided
- 4cups small bite-size broccoli florets
- 2cups sliced baby bella mushrooms
- 1large red pepper, cut into thin strips
- 1tbsp freshly grated gingerroot
- 3large garlic clovesminced
- 1/3cup thinly sliced fresh basil
- 1tbsp white or black sesame seeds toasted
Instructions
- Whisk together the coconut water, soy sauce, and sesame oil in a liquid measuring cup. Set aside.
- Prepare the noodles according to the package directions. Rinse under cold water and drain well.
- Heat 1 tbsp of the grapeseed oil in a stick-resistant wok or extra-large skillet over . high heat. Add the noodles and stir-fry until coated with the oil for about 15 seconds. Add half the soy sauce mixture and toss just until the liquid is absorbed by the noodles, about 1 minute. Transfer the noodles to a serving bowl.
- Heat the remaining 1 tablespoon grapeseed oil in the wok over high heat. Add the broccoli, mushrooms, bell pepper, and ginger and stir-fry until the broccoli is al dente. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the noodles and remaining sauce mixture and toss until well combined and excess liquid is absorbed about 1 minute.
- Stir in the basil, sprinkle with the sesame seeds, and serve. If desired, serve with sriracha and additional soy sauce on the side.