ADVERTISEMENT
This dish is best served immediately after cooking for the freshest flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet with a little sesame oil for best results.
Variations:
Add tofu, tempeh, or seitan for additional protein.
Use tamari instead of soy sauce for a gluten-free option.
Mix in other vegetables like broccoli, spinach, or snap peas for more variety.
Adjust the sweetness by adding more maple syrup if you like a sweeter taste.
FAQ:
Q: Can I use a different type of noodle for this recipe?
A: Yes, you can substitute lo mein noodles with any stir-fry noodles like soba, rice noodles, or even spaghetti if that’s what you have on hand.
Q: Is this recipe gluten-free?
A: If you use tamari instead of soy sauce and ensure your noodles are gluten-free, this dish can easily be made gluten-free.
ADVERTISEMENT
