Vegetable Lo Mein

Quite simple to prepare, really, and you can choose whatever selection of vegetables makes you smile. I aimed to use those that are traditionally included, hence this delightful mix of broccoli, shiitake mushrooms, julienned carrots, and onions; you’ll want 8-10 cups total, more or less. Do note that the stalks and leaves of broccoli are perfectly edible: avoid methane-producing food waste and toss them into the mix!

I sautéed the mushrooms, onions, and peppers first in a bit of peanut oil as these generally take the longest to cook.

While you are cooking your noodles al dente—I used spaghetti, whole grain, of course—make the sauce by whisking together 1/2 cup low-sodium soy sauce,1/2 c mirin (rice wine), 2 cloves of crushed garlic, 1 tablespoon minced ginger, and 4 teaspoons sesame oil. (For another variation, add in 2 teaspoons oyster sauce and 2 teaspoons agave nectar.) Throw the broccoli florets to the pan and sauté until crisp-tender, adding the leaves last, then add the noodles, cooking quickly over high heat to allow that glorious browning while tossing occasionally. Add the sauce and simmer while the sauce reduces a bit. Cook over high heat and toss occasionally, until some noodles are lightly browned.

Serve hot, cold, warm, however.