Begin by bringing a large pot of water to a boil over high heat. Add your choice of noodles, cooking them according to the package directions until they're just al dente, usually about 4-6 minutes.

In a non-stick skillet or wok, heat over medium-high heat for about a minute. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.

Now, toss in sliced red bell pepper and matchstick-cut carrots into the skillet. Stir-fry these veggies for 1-2 minutes until they soften slightly.

Next, add snow peas and sliced mushrooms to the mix. Continue to cook for an additional 3-5 minutes, stirring occasionally.

Now it’s time to add chopped green onions and your leafy greens. Cook for 1-2 minutes until the greens are wilted.

In a small bowl, whisk together the reduced sodium soy sauce, dark soy sauce, toasted sesame oil, tahini, rice vinegar, and coconut sugar until well combined.

Pour half of your prepared sauce over the sautéed vegetables in the skillet. Stir the mixture gently, ensuring that all the vegetables are well-coated.

Now, add the rinsed noodles to the skillet, followed by the remaining sauce. Gently toss everything together for about 1-2 minutes over low heat.

Once everything is perfectly mixed and heated through, transfer your Vegan Veggie Lo Mein to bowls. Garnish with extra green onions, sesame seeds, or red pepper flakes.