Whenever we order chinese takeout I always want lo mein. I realized that is is so simple to make at home, so we no longer order it for takeout.
I like tons of veggies in my lo mein, and I was making this as a meal prep so I needed it to be filling enough to bring for lunch. It reheats very well so it is a great vegetarian lunch option.
You could easily add protein to this dish. Just remove the veggies from the wok and quickly stir fry the protein, once cooked through return the veggies, noodles, and sauce. Pork, chicken, or tofu would be a great addition! Also, the option for vegetables are endless.. I would also consider bok choy, spinach or edamame.
If you can’t find lo mein noodles you can use regular spaghetti for a similar dish.
AuthorShannon
Thinly slice red peppers, carrots, onions, mushrooms, cabbage. Cook lo mein according to package instructions.
In a small bowl combine soy sauce, sugar, sesame oil and ginger.
Heat olive oil in a wok or large saute pan over medium high heat. Add cabbage, red pepper, carrots, mushrooms, snap peas, and green onions. Saute for 5-7 minutes or until tender.
Add lo mein noodles and sauce to vegetables. Toss with sauce and garnish with green onion.
[cooked-rating]
Ingredients
Directions
Thinly slice red peppers, carrots, onions, mushrooms, cabbage. Cook lo mein according to package instructions.
In a small bowl combine soy sauce, sugar, sesame oil and ginger.
Heat olive oil in a wok or large saute pan over medium high heat. Add cabbage, red pepper, carrots, mushrooms, snap peas, and green onions. Saute for 5-7 minutes or until tender.
Add lo mein noodles and sauce to vegetables. Toss with sauce and garnish with green onion.
