Vegetable Lo Mein Recipes

VEGETABLE LO MEIN

Steps:

• Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
• In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
• Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
• Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they're somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
• Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

BETTER-THAN-TAKEOUT VEGGIE LO MEIN RECIPE

Steps:

• Using a cast iron pan (or a wok if you have one), bring the pan on medium heat.
• Bring a large pot of water up to a boil to cook the noodles. When the noodles go into the water, start cooking the vegetables.
• Cut vegetables into small pieces that will cook quickly. You'll need somewhere between 2-6 cups, depending on how much veggie to noodle ratio you like in your lo mein. You're in control, so veg out your way. Carrots need to be fairly small julienned to they'll cook quickly, snow peas or bean sprouts won't need to be cut at all. Just make the judgement call on how small you need to cut it so they will cook fairly fast.
• When your pan is up to temperature, add in the olive oil and the most dense veggies that will take the longest to cook. I start with carrots & broccoli, then a few minutes later add mushrooms and snow peans, a couple of minutes later add in bean sprouts, etc. You want them all finished cooking at the same time so you'll be ready to go when the noodles are done.
• While the veggies and noodles are cooking, in a glass measuring cup (or in a bowl) mix together all of the ingredients for the sauce: sesame oil, soy sauce, garlic & sweet Thai chili sauce. Set aside.
• When both the veggies and noodles are done, drain the noodles & return them to the pan (but not back onto heat.) Add in the sauce and mix into noodles well, then add in the cooked vegetables and toss them into the noodles with sauce.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
• Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
• Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
• With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
• Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
• Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
• Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

VEGETABLE LO MEIN

Steps:

• Combine all the sauce ingredients in a small bowl. Stir well and set aside.
• Bring a pot of water to a boil. Cook the lo mein noodles according to the instructions on the packaging. Rinse with cool water to stop the cooking and set them aside.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
• Turn the heat to high and add the carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
• Add the cooked lo mein and toss with a pair of tongs to distribute the vegetables. Pour the sauce onto the noodles. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.
• Serve hot as a main dish or side dish.

VEGETABLE LO MEIN

Steps:

• Cook the noodles according to package directions.
• Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

VEGETABLE LO MEIN

Steps:

• Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,

EASY VEGETABLE LO MEIN

Steps:

• Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch. Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.