Meatless Monday : Vegan Lo Mein

Feel like a takeaway?  Why not make your own?  It's just as quick and tasty but healthier.  Lo mein is Chow mein's 'cousin' but whereas chow mein has crispy noodles, Lo mein has soft noodles - usually egg but you can use rice noodles, ramen noodles etc.  You can vary the stir fry veggies and if you are really pushed for time, you could even use some bagged or frozen stir fry veggies.  I have added baked tofu for a protein boost but again this only takes a few minutes in the oven (just remember to marinade the tofu beforehand).  So let's get cooking.

Serves 2

You will need
400g pack tofu
3 tbsp tamari 
2cm piece ginger, peeled and minced
pinch stevia
olive oil spray
1 tbsp sesame oil
2 garlic cloves, sliced
Stir fry veggies - I used a handful of mangetout, 8 chestnut mushrooms, sliced, 1/2 red pepper, sliced and a couple of handfuls of spinach)
2 'nests' of rice noodles, or ramen noodles etc, cooked according to the pack instructions and drained

Marinade the tofu in the tamari, stevia and ginger overnight or for an hour or two.  Spray a baking tray with the olive oil spray then place the tofu on the tray and spray once more. Reserve any marinade not absorbed.  Bake in a preheated hot oven for around 10 minutes until crisping on the outside.  

Heat the oil and stir fry the garlic and mushrooms for 3-4 minutes.  Add the mange tout and spinach and stir fry a further 2-3 minutes.  Add the noodles and any remaining marinade and stir through then add the tofu.  


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