All of the crisp veggies, savory noodles and rich taste you can handle! We served up our classic sesame chicken noodles for this ultimately satisfying bowl.

Enjoy our vegan and oil-free sesame chicken noodle cup made with gluten free rice noodles, paired with fresh veggies and garlic.

We partnered with Francesca Bonadonna of Plantifully Based to bring you this hearty and flavorful bowl. Check out Plantifully Based here.

Start by heating vegetable broth with mushrooms and garlic until most of the liquid has been absorbed. Then, add broccoli, bell pepper and carrots until softened.

Prepare the noodles according to package instructions. Combine the veggies and noodles, garnish with sesame seeds and lime, and enjoy!

If you made these lo mein noodles and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

If you liked this one, you’ll love these:

Vegan lentil bolognese

Sweet and Spicy Ramen Noodles

Lentil Veggie Burgers 

Healthy Vegan Lo Mein by Plantifullybased

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All of the crisp veggies, savory noodles and rich taste you can handle! We served up our classic sesame noodles for this ultimately satisfying bowl.

Ingredients

• 1 Dr. McDougall's Sesame Chicken Noodle cup

• 1/4 cup broccoli, chopped
• 1/4 cup carrots, sliced
• 1/4 cup red bell pepper, sliced
• 1/4 garlic, sliced
• 1/3 shittake mushroom, sliced
• 1/3 cup vegetable broth
• black sesame seeds
• lime

Directions

1. In medium saucepan, heat vegetable broth. Add in mushroom and garlic, and mix until most of broth is cooked/absorbed.

2. After a few minutes, add in broccoli, bell pepper and carrots and mix together until all liquid in pan is gone, and remove from heat.

3. Prepare noodles according to unit instructions, drain broth and place in mixing bowl. Add in cooked veggies from pan and mix well together.

4. Transfer to bowl, garnish with black sesame seeds and lime. Enjoy!