Vegetable Lo Mein Recipe (with options)

At the end of this post, I’ll share exactly what I did, but this recipe has lots of options.

You can cook your beans from scratch (you’ll need about 2 cups) or you can used canned — just drain and rinse.

You can use zucchini noodle, which I did, or you can use gluten free or wheat pasta of your choice.

You can use fresh veggies or a bag of stir fry blend.

You can use soy sauce or liquid aminoes.

You can use fresh pineapple, grate ginger, etc.  I didn’t.

You get the picture — pretty versatile.

My pithy recipe:

Cook your chickpeas.

I used the Instant Pot and cooked a pound with planned leftover.

If using canned, just drain and rinse.

Set aside.

1 or so cups of sliced cabbage

1/2 of a large red bell pepper

1 cup or so broccoli florettes (I broke them up to bite sized pieces.)

Carrot pieces

1 stalk of celery, sliced

Set aside.

If you are doing a traditional posta, start your pasta cooking.

If not, spiralize a zucchini or two.

Set aside.

In small sauce pan, mix:

8 ounces of pineapple tidbits in juice with 3 tablespoons of soy sauce (I use aminoes).

Stir in 1/4 teaspoon of ginger powder.

Stir in 1 teaspoon of diced garlic.

I added a tiny bit of black pepper.

Bring to a boil, turn down and let simmer a few minutes.

Meanwhile, stir fry your veggies.

I use olive oil, but you can use an oil of your choice.

I add the zucchini noodles last.

When the desired “softness” is almost reached stir in the sauce and let cook another minute or two.

Serve with your choice of sides.

I didn’t eat one.