• Katherine Arthurs

Vegetarian Hoisin Lo Mein Noodles

OMGawd! Seriously, people! Get on the train of making your own fake-out take-out at home.

BUT only, if the recipe is simple + doesn't take forever or have a million ingredients. This homemade hoisin sauce is delicious - no added sugar but you don't need it. The molasses, sunflower seed butter + coconut aminos are such a great salty + rich combination.

Want to use this sauce in a different recipe? Check out my Moo Shu Pork Stir Fry with Homemade Hoisin Sauce

I love Lo Mein noodles - full of egg, texture + bite. Plus they absorb a sauce like it's a sponge, giving it tons of flavor. I add tons of fresh basil, scallions + peanuts - because you should always have a pretty garnish that tastes good too!

I made this vegetarian BUT you can add cooked chicken, beef or pork....and lots more vegetables.

Make it tonight!

Vegetarian Hoisin + Basil Lo Mein Noodles

1 cup homemade hoisin sauce (recipe below)

Fresh or Frozen Lo Mein Noodles

2 carrots, fully peeled

2 scallions, sliced

1 large bunch fresh basil

optional: peanuts

Cook the noodles according to the package instructions. When the noodles are almost finishing cooking add the peelings of the carrots to the boil noodles.

When the noodles are finished cooking, using tongs remove them from the boiling water into the hoisin sauce saucepan. Toss with the tongs, until all the noodles are coated with the sauce.

Top with the scallions, basil + peanuts (optional). Add more hoisin sauce if desired or use as a dip for another meal...like my Moo Shu Pork Stir Fry with Homemade Hoisin Sauce.

Serve hot.

Hoisin Sauce

1/2 cup coconut aminos

1/4 cup sunflower seed butter

2 tablespoons molasses

1 tablespoon coconut vinegar

1 tablespoon sesame oil

1 tablespoon chili sauce (your favorite hot sauce, works great)

1/2 teaspoon garlic powder

1 pinch of ground black pepper

In a medium size saucepan, combine all ingredients + bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat + let sit.

Remove about 1/2 cup or so of the sauce - store it in a small bowl. Add this portion to the noodles for more sauce or use as a dipping sauce for something else.

Store in an air tight container for up to 2 weeks in the refrigerator.