I don’t know what it is, but there’s just something comforting about sitting down with a big bowl of noodles…. Don’t get me wrong, I love Rice, and I adore Potatoes, but sometimes you JUST – NEED – PASTA! Like this incredibly easy Veggie Lo Mein.
What happens when you drop warm, chewy noodles into a bowl of crispy, stir fried veggies? And then smother the whole thing with a tangy Asian Stir Fry Sauce?
And you don’t need to be a 5 star chef to pull this one off either.
Mix a few ingredients together to make the sauce.
Stir fry a couple of veggies
Boil some noodles.
Drain said noodles….
Toss noodles into stir fry pan with veggies
Pour on sauce.
Find chopsticks. (ok – not really necessary but it sounded good)
Go online and share this recipe with ALL your friends…. (this one IS necessary!) 🙂
As they say – easy peasey.
Grab your wok and let’s get cookin’ !
Easy Veggie Lo Mein
The sauce is very easy to make, and full of that amazing Asian Stir Fry flavor.
In a saucepan, we’re going to mix Veggie Broth, Soy Sauce, Ground Ginger, Minced Garlic, Brown Sugar, and Lime Juice together until it begins to simmer. I like to add a little Chili/Garlic Sauce too – just for a little spiciness.
Don’t worry, it’s not ‘burning off your lips’ spicy…. just a little zing.
When it’s bubbly – stir in a little Corn Starch slurry to thicken and set aside. Literally takes like 5-10 minutes for the sauce.
The Stir Fry
Now that the sauce is done, go ahead and boil up some noodles. Typically, Lo Mein noodles are kind of thick, so I simply used Spaghetti Noodles which worked out great. If you’re avoiding ‘white pasta’, look for 100% Whole Wheat Noodles instead.
Prepare noodles according to package instructions, drain, rinse, and set aside.
For the veggies, you can use whatever you happen to have on hand, just be sure and chop them uniformly in size.
I used a Carrot that I sliced into matchstick sized pieces, a Leek, a Red Bell Pepper, about 4 oz of Mushrooms that were leftover from the other night’s pizza, and about 4 oz of Shiitake Mushrooms.
You could also add Bok Choy, some shredded Napa Cabbage, whatever. Stir frys are VERY forgiving.
Stir fry the veggies over medium high heat in the pan of your choice, although I recommend a good wok. If you need a little liquid to keep things from sticking – use veg broth, water, or a few shakes of Soy Sauce.
When the veggies have cooked down a bit, toss in your drained noodles and give it a good stir. I also added a couple of handfuls of Baby Spinach at this point – and then poured on the sauce.
By the time you’ve got the sauce mixed in really well with the noodles, the spinach will have wilted leaving you the most Luscious Veggie Lo Mein you’ve ever seen.
Plate up and enjoy!
Serves: 2-4 Servings
- ⅓ cup Low Sodium Vegetable Broth
- 3 Tbs Low Sodium Soy Sauce
- 1 Tbs Lime Juice
- 1 tsp Brown Sugar
- 1 tsp Chili Garlic Sauce
- ½ tsp Ground Ginger
- 1 Tbs Corn Starch
- 1 Tbs Water
- 8oz Spaghetti Noodles
- 1 Carrot, sliced into matchsticks
- 1 Leek (white part slice into matchticks)
- 1 Red Bell Pepper (sliced into strips)
- 4oz Mushrooms
- 4oz Shiitake Mushrooms
- 2 handfuls Baby Spinach
- In a small Saucepan, mix all sauce ingredients together (except Corn Starch)
- Over med heat, cook until bubbly, then stir in Corn Starch/Water slurry to thicken
- Set sauce aside for now
- Prepare noodles according to package directions
- Drain noodles, rinse, and set aside
- In a large Wok, stir fry all veggies until crisp tender
- Use Broth, Water, or Soy Sauce to prevent sticking
- Add noodles to wok and mix thoroughly
- Add Baby Spinach and combine
- Stir in sauce and mix well until thoroughly combined and spinach has wilted