VEGETABLE LO MEIN || Low-Sodium, meatless dish for Lent | Pinoy Chinese Food easy vegetarian recipe

Low-Sodium VEGETABLE LO MEIN. An easy to cook and healthy meatless dish perfect for the Lent.
Guiltless because it’s Low-Sodium, plus packed with nutrients from varieties of veggies. It will satisfy your cravings.😋😋

Ingredients:
250g egg noodles
1 cup dried mushroom, (soaked, drained & thinly sliced)
1½ cups bean sprouts
1 cup green bell pepper, thinly sliced
1 cup carrot, julienned
4 cloves garlic, chopped
1 tsp ginger, minced
½ cup vegetable broth (no-salt added)
½ tsp pink himalayan salt
green onion, finely chopped (for garnishing)

Cooking Instructions:
1. Soak dried mushroom in warm water for 20 mins., drain and thinly slice. Boil water, cook noodles for 2 mins., or according to package direction. When cook, drain and set aside. To prevent from sticking, place under cold running water for 1 min.
2. Heat oil, stir fry garlic and ginger until fragrant. Add carrot and cook for a minute, followed by mushrooms and also cook for 1 min. Stirring constantly.
3. Add bell pepper, then broth and salt. Cook for 1 min.
4. Add bean sprouts, stir for 1 minute and finally add the noodles. Stir well. Garnish with chopped green onions and serve!
**Best serve with Veggie Egg Rolls –recipe in my other video.

Music Prod. By O’Neil Johnson