Vegetable Lo Mein

This recipe made a big bowl of lo mein, so be prepared for leftovers. These reheat well since they don't have to be steaming hot to enjoy. Feel free to sub out some of the veggies for things you have on hand. This is definitely a make-again dish.

Sauce:

• 1/2 cup Braggs (my dish was a little salty so you may want to use less braggs and add something else, broth, water, etc for the extra liquid)
• 1 tablespoon Sirachi
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper, or to taste

Other ingredients:

• 2/3 box fettucini noodles
• 2 tablespoons coconut oil (or oil of your choice)
• 1 stalk celery, sliced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 head cabbage, thinly sliced
• 1 cup carrots, shredded
• 1/2 cup mushrooms, chopped

In a medium bowl combine all sauce ingredients and mix well. Set aside.

Cook noodles according to package directions. Drain and set aside.

In a large skillet heat oil over medium heat. Add celery, onion and bell pepper. Cook 5-6 minutes.

Add cabbage, carrots and mushrooms to skillet. Saute for another 2-3 minutes.

Dump pasta into a large bowl.

Add veggies to the pasta and toss well.

Pour sauce into bowl and combine well.

Enjoy!