Vegetable Lo Mein
It’s vegetables galore and it’s better than takeout. Serve as a healthy side dish or add some leftover chicken, pork, or shrimp and it's all you need for dinner. Tongs make this healthy stir fry easy to serve. - Jenny Jones
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 4 servings
Ingredients:
- 1 6 oz. package of chow mein noodles
- 2 teaspoons vegetable oil
- 1/2 cup thick-sliced carrots
- 1/4 cup thick-sliced onion
- 1 cup thick-sliced colored peppers
- 1 cup broccoli florets
- 1 cup snow peas
- 2 cups coarsely chopped napa cabbage
- Sauce:
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1 clove of garlic, crushed
- 1 Tablespoon hoisin sauce
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
Instructions:
- Combine sauce ingredients in a small bowl and set aside.
- Once veggies are prepped, put on water to boil.
- In a large pan, heat oil over med-high heat and sauté carrots and onions for 1 minute.
- Add peppers, cook & stir for 1 minute. (put noodles in to boil now)
- Add broccoli, snow peas and about 3 Tbsp. pasta water. Cook & stir 1 minute.
- Add cabbage, a little more water. Cook 1 minute.
- Add drained noodles & sauce. Cook 1 more minute.
Notes: For more on this recipe in my blog click here.
Thank you again for sharing such delicious recipes. Everything I try is a success! Even my super fussy toddler loves all your recipes … which is such a relief and joy to see him enjoying food so much?. Happy Mama
Absolutely delicious! !!!!!
Very easy to make…thank you Jenny
Mmmm, turned out excellent!
Thanks Jenny! ??
What kind of gravy would you use to put on top of Best Ever Meatloaf?
Hi Jenny I love watching your videos on the repipes you have I have watched them all I was wondering if you are still making them and if not could you continue too they help so much when i make your recipes!!!!!!!!! Thanks so much, Heidi
what do you do with the sauce after you do the last step?
The last step is when you combine the sauce with the noodles and vegetables and just cook until it thickens. Does that answer your question?
Why do you use “chow mein noodles” in lo mein?
I like chow mein noodles because they cook in 3 minutes and they look more authentic than spaghetti. I use Wel-Pac which I can always find at my grocery store (see the photo in my blog). As far as I can tell, both chow mein and lo mein use the same kind of noodles. The difference lies in how they are prepared with lo mein being boiled and chow mein fried.