Begin by bringing a large pot of water to a rolling boil. Add vegan lo mein or long pasta and cook according to the package instructions, usually about 4-5 minutes. Once tender, drain the noodles and rinse them briefly with warm water to prevent sticking. Set them aside while you prepare the veggies.

In a large non-stick skillet, heat over medium-high heat and add a splash of water or vegetable broth. Stir in minced garlic and grated ginger, sautéing for about 1 minute until fragrant and slightly golden.

Next, add sliced red bell peppers and matchstick-cut carrots to the skillet. Sauté the mixture for 2 minutes, stirring frequently until slightly softened. Then, toss in the snow peas and mushrooms, cooking until the mushrooms are browned and tender, about another 2-3 minutes.

Add the sliced green onions and your choice of leafy greens to the vegetable mix. Stir vigorously for just 1-2 minutes until the greens are wilted but still vibrant.

While the vegetables are cooking, whisk together the reduced sodium soy sauce, dark soy sauce (if using), toasted sesame oil, tahini, rice vinegar, coconut sugar, and optional ground ginger in a small bowl.

Pour half of the sauce over the sautéed vegetables and stir well to coat evenly. Now, add the drained noodles into the skillet. Gently toss everything together, ensuring that the noodles are fully coated in the remaining sauce.

Plate the dish and serve immediately, garnishing with sesame seeds or red pepper flakes if desired.