1 (16 ounce) package Asian style noodles (or linguine)
2 cans low sodium vegetable broth
2-3 tablespoons hoisin sauce
1/2 head cabbage
1 carrot, cut as thinly as possible (I used a veggie peeler)
frozen peas (as many as you like)
salt/pepper to taste
1 small onion chopped
2 cloves of garlic
3 tablespoons of olive oil
1/4 cup soy sauce
1. Cook the noodles for just 2 or 3 mins. They should feel kind of hard still but that's okay because they'll cook in the sauce. Do not over cook, or they'll be mushy by the end.
2. In a wok or very large skillet, sauté the onions and garlic for about 2 minutes. then add the frozen peas, carrots, cabbage, salt and pepper.
3. Drain the noodles and put them in with the veggies. Add the veggie broth, hoisin sauce, and soy sauce. Turn the heat up and let it cook until sauce is thickened. Feel free to add corn starch or flour to thicken if necessary, but I just cooked it until it was thickened.
Bean sprouts would be tasty in this also, but there weren't any on the island the day I made this.
Source of recipe: I searched a few online sources for lo mein ingredients, and then veganized it.