Lo Mein - easy vegie noodles

As Sylvia went to bed last night I said, you know, those noodles had sriracha in them.  Yeah I saw you, she said.  It was a little victory.  I had served her a bowl of low mein that was exactly the same as ours.  If you are a regularly reader you might know that Sylvia like very plain food.  But I know she likes noodles and tofu.  So I took the chance she would eat it.  Knowing that she had seen me put some spicy sauce in, made me feeling better about having watched her distastefully peel each speck of spinach off each piece of tofu.

I was even happier that Sylvia had eaten a reasonable amount of this meal because it was really easy to make and E and I loved it.  I am not familiar with Lo Mein.  It seems like one of those meals that I have seen being eaten out of cardboard boxes with chopsticks on American sitcoms such as Seinfeld or Friends.  So it is far more glamourous and delicious than anything I have ever ordered in a local Chinese restaurant.  I hope it will become a regular meal in our home.

I am sending these noodles to Kimmy for Healthy Vegan Fridays.

Other Noodle Dishes on Green Gourmet Giraffe:
Avocado, pickled ginger and tofu soba noodle salad (gf, v)
Mee goreng (v)
Miso soup with tofu, vegetables and noodles (v)
Oriental fried noodle salad (v)
Pad see ew with tofu omelette (gf, v)
Tamarind tempeh with noodles (v)
Vegetarian pad thai (gf, v)

Lo Mein
Adapted from Damn Delicious
Serves 3-4

1 tablespoons rice bran or other neutral oil
1 red onion, sliced into half moons
200g seasoned firm tofu, sliced
2 cloves garlic, finely chopped
1 carrot, julienned
1 red capsicum (pepper), julienned
2 cups button mushrooms, sliced
3 handfuls baby spinach, roughly chopped
440g ready to eat hokkien noodles

Sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons maple syrup
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste

Stir together the ingredients to make the sauce.  Fry red onion in 1-2 teaspoons of oil for a few minutes over medium high heat.  Add tofu and fry for a few additional minutes.  Add garlic, mushrooms, red capsicum and carrot.  Cook over medium high for 4-5 minutes or until softened (and add another teaspoon or so of oil if needed).  Stir the spinach in for a minute or two until starting to wilt.  Add noodles and sauce.  Stir for about a minute.  We left ours for 5 minutes before serving.

Variations: heaps of other vegies could be used such as green peas, snow peas, bok choy, edamame, corn, asparagus and spring onions.

On the stereo:
Love and It's Opposite: Tracy Thorn