Vegetable Lo Mein
Vegetable Lo Mein is a popular Chinese dish that combines flavorful noodles, crisp vegetables, and a savory sauce to create a meal that is both delicious and versatile.
Servings: 6
Ingredients
- 12 ounces uncooked ramen or Lo Mein noodles see notes
- 5 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons sugar
- 2 tablespoons vinegar I like rice vinegar
- 3 tablespoons light oil like vegetable, canola, or avocado oil
- 5 green onions chopped (green parts separated from white parts)
- 1 large red bell pepper thinly sliced
- 1 cup snow peas 4 ounces
- 1 bag coleslaw mix 14 ounces
- 1 cup cashews or peanuts
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- While the noodles cook, mix together the soy sauce, sesame oil, sugar, and vinegar in a small bowl. You can also add them to a small mason jar, pop on the lid, and shake it to combine.
- In a very large skillet, high-sided saute pan, or wok over medium heat, add the light oil.
- When the oil is hot, add the white parts of the green onions, bell pepper, and snow peas. Cook until the vegetables are tender crisp, stirring very often, about 3 minutes.
- Add the coleslaw mix, and cook for an additional 2 minutes or until the cabbage is tender crisp. You can add ¼ cup of water if you need to help the vegetables steam to soften.
- Add the reserved noodles to the pan and stir to incorporate everything.
- Add the soy sauce mixture and stir to combine. Remove from the heat.
- Adjust the salt to taste using soy sauce (if it needs a little more salt, just add a dash more soy sauce).
- Serve topped with remaining green onion (green parts) and cashews or peanuts on top.
Notes
- You can buy Lo Mein and ramen noodles near other shelf-stable Asian food items. They are straight and about 5 inches long and come with multiple 1-inch thick bundles in a package. You certainly could use the ramen noodles that are wavey that come with the flavor packet, but it’s not going to look like Lo Mein you get for take-out. Look for the more authentic stuff! It has a great texture and isn’t expensive.
- This is the most flexible recipe ever. You can add protein if you like (shrimp, tofu, chicken, you name it). Just cook it before you add the veggies in the pan with the oil.
- We also like to add cooked scrambled eggs to this dish as the protein.
- You can garnish it with chopped salted peanuts, a squeeze of lime, and chopped cilantro too if you’d like. That’s optional, but really makes it delicious in my opinion.
- I love cooking that cole slaw mix, but you do not have to use that. You can add just about any vegetable that you like. You can use julienned carrots, red peppers, cabbage, mushrooms, zucchini, or broccoli. You want 4 to 6 cups of vegetables total.
- SERVING SUGGESTIONS: This veggie-heavy meal doesn’t need much. If your kids are skeptical about something like this, consider serving it with some hot cooked rice on the side so there’s something they can fill up on.
- We love making fruit on the side more fun by making fruit kabobs. Just use a wooden grill skewer and place strawberries, banana pieces, pineapple, or other favorite fruit on them. This is a great thing for kids to help with while dinner is cooking.
- MEAL PREP: SO much of this one can be prepped ahead of time, and it’ll cut down on cooking time a lot. Mix together the sauce and keep it stored in the fridge. Prep any veggies you are using and keep them stored together in the fridge.
Nutrition
Serving: 1 of 6 servings | Calories: 426kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1016mg | Potassium: 276mg | Fiber: 3g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 37mg | Calcium: 27mg | Iron: 2mg
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