Easy Veggie Lo Mein
Lo Mein noodles in a simple Asian sauce with tender veggies is just as good, if not better, than any Lo Mein take out.
Ingredients
Sauce
- 6 tbsp low sodium soy sauce
- 2 tbsp flavored oyster sauce
- 1 tbsp siracha
- 3 tbsp seasoned rice vinegar
- 2 tbsp toasted sesame oil
- 3 tsp honey
- 1/2 tsp crushed red pepper flakes
- 1 tsp corn starch
Veggie Lo Mein
- 10 oz Lo Mein noodles can substitute linguine or soba noodles
- 2 1/2 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium carrots, peeled and julienned
- 2 cups brocoli florets
- 2 cups button mushrooms, sliced thin cremini and shiitake work as well
- 4 oz bag sugar snap or snow peas
- 1 small zucchini, sliced in thin strips
- 1 red bell pepper, seeds removed and julienned
- 14 oz can baby corn
- 8 oz can sliced water chestnuts, drained and rinsed
Extras
- toasted sesame seeds
- sliced green onions
Instructions
Tip: Before you start the cooking process, make sure you have all the ingredients ready to go as the meal comes together quickly.
Noodles
- Cook noodles according to package directions. Strain, rinse, and incorporate 1/2 tablespoon of toasted sesame oil. Set noodles aside.
Sauce
- Combine all the sauce ingredients in a small bowl, minus the corn starch, and set aside.
Heat wok or large skillet to medium high heat
- Add 2 tablespoons of sesame oil, garlic and ginger. Sauté for 1 minute being careful not to burn the garlic. You may need to adjust the heat.
- Add carrots, broccoli, mushrooms and 1/2 the sauce. Cook 5 minutes, stirring often.
- Add the snap peas, zucchini, baby corn, bell pepper, and water chestnuts. Cook 3 minutes, stirring often.
- Stir the corn starch into the remaining sauce and pour over the veggies. Cook 1-2 minutes to thicken a bit. Add the noodles tossing to coat in the sauce and warm through, about 2 minutes.
- Garnish with toasted sesame oil and sliced green onions.