Preparation

We prepare our vegetable lo mein in our stainless steel wok so that we don't need to use any oil to stir-fry the vegetables.

Begin by placing the pasta pot with the water on the stovetop, and turn the heat on high to bring the water to a boil.

While the water is heating, wash and clean the vegetables and peel the carrots and onions.

Cut the celery into 1-1/2 inch long thin strips, and place in the wok.

In the food processor, coarsely shred the cabbage and onions, and finely shred the carrots; or carefully shred the veggies with a hand shredder.  Add to the wok along with the ginger.

When the pasta water begins to boil, add the fettuccine and cook with a rolling boil until the pasta is tender, but still chewy. 

If the fettuccine is cooked before the veggies, turn off the heat and remove the pasta pot from the stove top and drain off the water.  Rinse the pasta in cold water, and set aside in a little cold water to prevent the pasta from sticking together.

If the veggies are already cooked and mixed with the peanut sauce, omit the cold water rinse and add the drained fettuccine to the veggies in the wok.

While the pasta is cooking, stir-fry the veggies at 375 degrees F. until tender.  The veggies should produce enough liquid to prevent the veggies from sticking or burning.  If necessary, add a little water.

Place 1 cup of water in the container of a high speed blender, add the soy sauce or Bragg Aminos, the dates, chipotle pepper, and peanut butter.  Cover the container and run the blender at high speed until the contents are creamy smooth.

When the veggies are cooked, reduce the heat to simmer, add the peanut sauce, and mix in thoroughly.  Add the fettuccine and blend together.

Serve and enjoy!