Vegetable Lo Mein Recipe
Lo-mein is a filling and cozy dinner that is evocative of traditional takeaway because of the soft, chewy noodles and hearty vegetables. You are going to love this vegetable lo mein. It is ideal for a tasty, quick dinner. Almost any vegetable you have on hand will work.
Ingredients
- 8 ounces noodles, of your choice
- 2 tablespoons olive oil
- 1 tablespoon garlic (Minced)
- 1 inch thumb fresh ginger grated
- ¼ cup green onions (chopped)
- 2 cups sliced baby bella mushrooms
- 1 cup snow peas
- 1 red bell pepper (sliced thin)
- 1 large carrot julienned
- 2 cups baby spinach
- 4 tablespoons low-sodium soy sauce (or tamari*)
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 1-2 teaspoons sriracha
Instructions
- Boil water to boil and then cook noodles accordingly as shown on the packets.
- Saute crushed ginger, garlic, and chopped scallions in a pan. Put the olive oil into the pan and sauté all the things for two to three minutes.
- Let them soften a little after five minutes of sautéing. Then add the sliced mushrooms.
- Add sliced bell peppers, carrots, and snow peas into the mix. Add a little more oil if you see anything sticking.
- Cover the pan and steam the vegetables for five minutes.
- Take off the top and pour in the toasted sesame oil, brown sugar, sriracha, and soy sauce/tamari. Mix thoroughly to incorporate.
- To coat the noodles with the sauce, mix the vegetables with the noodles. Stir thoroughly after adding the chopped green onions and spinach.
- For full flavor absorption as well as spinach wilting, allow it to boil for five minutes. A longer cooking time (up to about 15 minutes) should be left where possible because the noodles absorb that much more of the flavors.
- As desired, taste and adjust the seasonings. You can add extra sriracha for spice, red pepper flakes, etc., but I usually add an extra tablespoon of soy sauce because I love it so much.
- Warm up and dig in!