BETTER-THAN-TAKEOUT VEGGIE LO MEIN RECIPE
Ingredients
Possible veggies to use:
- carrots
- broccoli
- mushrooms
- bell peppers any color but I prefer red
- onions regular or green
- bean sprouts
- snow peas
- fresh green beans
- green peas
- fill in the blank with your favorite
- 2 packs Lo mein noodles enough for 8 servings
VEGETABLE LO MEIN SAUCE INGREDIENTS:
- 1/4 cup of toasted sesame oil
- 1 cup of soy sauce
- 1/2 tablespoon grated garlic
- 2 tablespoons Thai sweet chili sauce
Instructions
- Using a cast iron pan (or a wok if you have one), bring the pan on medium heat.
- Bring a large pot of water up to a boil to cook the noodles. When the noodles go into the water, start cooking the vegetables.
- Cut vegetables into small pieces that will cook quickly. You’ll need somewhere between 2-6 cups, depending on how much veggie to noodle ratio you like in your lo mein. You’re in control, so veg out your way. Carrots need to be fairly small julienned to they’ll cook quickly, snow peas or bean sprouts won’t need to be cut at all. Just make the judgement call on how small you need to cut it so they will cook fairly fast.
- When your pan is up to temperature, add in the olive oil and the most dense veggies that will take the longest to cook. I start with carrots & broccoli, then a few minutes later add mushrooms and snow peans, a couple of minutes later add in bean sprouts, etc. You want them all finished cooking at the same time so you’ll be ready to go when the noodles are done.
- While the veggies and noodles are cooking, in a glass measuring cup (or in a bowl) mix together all of the ingredients for the sauce: sesame oil, soy sauce, garlic & sweet Thai chili sauce. Set aside.
- When both the veggies and noodles are done, drain the noodles & return them to the pan (but not back onto heat.) Add in the sauce and mix into noodles well, then add in the cooked vegetables and toss them into the noodles with sauce.
I know… I know…. my vegetable lo mein recipe makes 8 servings. But the only thing that’s better than my better-than-takeout recipe is leftover lo mein. It gives it even more time to soak up the delicious sauce. But, you’re welcome to half the recipe if you’d like – it works just as well. But then you’d miss out on leftovers. So just go all the way… you won’t regret it.