This month, I have agreed to go vegan with my almost-16-year-old son. I’ll be posting about the experience in July, but for now, all you need to know is that I am constantly on a quest for a meal that is healthy, provides adequate protein, and leaves me feeling satisfied (even without meat or cheese).
So, I attempted Lo Mein Noodles last night for the fam. While not everyone is trying out this vegan-thing, sometimes a mom just has to make one meal and everyone has to deal with it, am I right? Lucky for me, this one was a winner for everyone!
This recipe is full of my favorite vegetables. But, feel free to swap out any you don’t like for ones you prefer. Especially if you are trying to make it kid-friendly.
I also combined lo mein with soba noodles. Truth be told, I accidentally grabbed the wrong box when I went back to the store to get more lo mein, but it added a nice dimension so I am going with it.. Soba noodles have 7 grams of protein for 2 oz of pasta and lo mein have 6 grams of protein for 2 oz of pasta. Between the vegetables and the 3-4 oz of noodles I served for each plate, this meal packed at least 10g of protein. See – even vegans meals can be high in protein!
Skinny Lo Mein Noodles
For the sauce:
2 Tbsp ginger – chopped
6 Tbsp low sodium tamari
2 tsp sugar (start slow with the sugar, you might be able to get away with less)
3 tsp sesame oil
2 tsp sweet chili sauce (can substitute for sriracha if you don’t mind the heat)
- Mix the sauce and set aside
- Boil your lo mein noodles according to package directions, drain, and set aside
- Pour your olive oil in a wok pan if you have one and start cooking your vegetables until they are the right softness for you. I prefer them to still have a little crunch. I add the garlic at the very end because I HATE burnt garlic.
- Once the veggies are cooked just right, add the noodles and sauce to your wok pan and mix it altogether.
- Serve. I topped off my husband and my dish with sriracha but left it off of the kids.