This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often, inluding on Meatless Monday, of course!

baby bella and broccoli lo mein

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• Author: Jackie Newgent
• Yield: 4 servings 1x

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Ingredients

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• 2/3 cup raw coconut water
• 3 1/2 tablespoons naturally brewed tamari (soy sauce), or to taste
• 2 teaspoons toasted unrefined sesame oil
• 1 (8- to 8 1/2-ounce) package whole wheat lo mein noodles or spaghetti of choice
• 2 tablespoons avocado oil, divided
• 4 cups small bite-size broccoli florets
• 2 cups sliced baby bella mushrooms
• 1 large red bell pepper, cut into matchstick-size strips
• 1 tablespoon freshly grated gingerroot
• 3 large garlic cloves, minced
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon white or black sesame seeds (or mixture), toasted
• Garnish: Natural sriracha, to taste

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Instructions

1. Whisk together the coconut water, samari, and sesame oil in a liquid measuring cup. Set aside.
2. Prepare the noodles according to package directions. Rinse under cold water and drain well.
3. Heat 1 tablespoon of the avocado oil in a stick-resistant wok or extra-large skillet over high heat. Add the noodles and stir-fry until coated with the oil, 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.
4. 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 (cooked through but still firm), about 3 1/2 to 4 minutes. 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, at least 1 minute.
5. Stir in the basil, sprinkle with the sesame seeds, and serve. Adjust seasoning. Enjoy drizzled with sriracha and/or additional tamari.

Notes

Per serving: 370 calories, 12g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 850mg sodium, 54g total carbohydrate, 5g dietary fiber, 6g sugars, 14g protein

Nutrition

• Serving Size: 2 cups each

Jackie’s Culinary Tips!

• Use ingredients that provide sweetness naturally, like no-sugar-added coconut water and sweet red bell pepper, instead of relying on white sugar
• When forgoing beef, be sure to include a “meaty” plant ingredient, such as mushrooms
• Add a pop of freshness and fragrance with a fresh herb, like basil or cilantro in Asian dishes
• Finish with sesame seeds to add intriguing texture, flavor, and eye appeal