Vegetable Lo Mein #vegetarian #dinner

Vegetable Lo Mein #vegetarian #dinner

Lo mein can be made with chicken, hamburger, shrimp, and so forth however I was longing for vegetables. I got carrots, snow peas, broccoli, shiitake mushrooms, red ringer pepper, child corn, and water chestnuts. Would we be able to pause for a moment to yell out child corn and water chestnuts? For what reason are they SO great.

Prep every one of your veggies! I julienne cut (dainty since a long time ago cut) my carrots and ringer pepper. My blade aptitudes without a doubt need improvement, I know those carrots above are a chaotic situation haha.

I never wash my mushrooms with water. Mushrooms are wipe like and will absorb so much water. When you cook them they even discharge fluid, so don't wash them. Rather, I take a towel/paper towel and thoroughly scour them. At that point I de-stemmed and cut.

I generally strip my ginger with a spoon, it is brisk/simple. When you cut it with a blade you'll wind up removing some meat, the spoon permits only the skin to strip off.

Quick forward, when the veggies have moved toward becoming fork delicate I included the infant corn, water chestnuts, snow peas, cooked noodles, and the remainder of the sauce. Utilizing tongs, I hurled everything to guarantee the sauce covered everything. Taste and include more soy sauce whenever wanted.

Also try our recipe Spaghetti Squash Chow Mein

Vegetable Lo Mein #vegetarian #dinner

Avoid the caf├ęs and improve this than take-out vegetable lo-mein! Superior to take out vegetable lo mein, brimming with vegetables, loaded with flavor.


  • 10 oz Lo Mein Noodles
  • 2 tbsp + 2 tbsp toasted sesame oil
  • 2 large carrots, peeled, julienned 
  • 1 red bell pepper, deseeded, julienned
  • 2 cups broccoli florets
  • 2 cups, sliced shiitake mushrooms
  • 4 cloves garlic, minced
  • 1 inch ginger, peeled, finely grated
  • 6 oz bag snow peas
  • 14 oz can organic baby corn, drained & rinsed
  • 8 oz can organic water chestnuts, drained & rinsed


  • 6 tbsp low sodium soy sauce (or soy sauce substitute)
  • 3 tbsp oyster sauce
  • 1 tbsp Huy Fong garlic chili sauce
  • 3 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 3 tsp honey
  • 1 tsp corn starch
  • Optional: 2 tsp Togarashi spice (Japanese chili spice)


  • Scallions
  • Sesame seeds


  1. In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
  2. In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
  3. In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and grate ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4 minutes. Add in the snow peas, baby corn, and water chestnuts, stir to combine. Add in the rest of the sauce and the 1 tsp of corn starch to thicken the sauce, allow to cook for a minute. Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
  4. Garnish with scallions and sesame seeds. Serve and enjoy!

Read more our recipe : Healthy Coffee Smoothie

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