Vegetable Lo Mein

We have a serious Chinese food problem here in the desert. Well, at least near my house anyway. There is not one Chinese restaurant that will deliver to our house. Not one! We must live in some weird location in town, but I don’t get it! There was one place that was decent, but we had to go through a delivery service to get it and now they’ve closed! What’s the deal?!! And yeah, yeah, we could go pick it up, but that’s not how I like to do Chinese food. I stand firm that Chinese food is best when delivered directly to my door while I am in sweats or pajamas getting ready for a Netflix binge. Am I right, people?!

Alas, we must find other ways to enjoy our favorite Chinese dishes at home. Vegetable Lo Mein has long been one of my favorite dishes to order and it’s incredibly simple to make. Now, is this recipe 100% authentic? Probably not-ish? But, is it good? Oh yes! And are the ingredients simple? Double yes! This dish comes together in about 15-20 minutes and is a lot healthier than the take-out version. The sauce is lighter and contains far less sodium than the traditional version.

You can really use whatever veggies you want too! I used the Asian stir fry mix from Trader Joe’s and it was perfect as it had all the veggies I wanted (including bell peppers, mushrooms, onion, baby corn, bok choy, etc…)and they were already all chopped up! My Chinese cravings are satisfied for now!

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Yield: serves 4

Vegetable Lo Mein

Cook Time 20 minutes

Total Time 20 minutes

Making your own vegetable lo mein couldn't be easier and is so much healthier than take out!

Ingredients

• 1/2 pound lo mein egg noodles (or can use spaghetti)
• 2 tablespoons sesame oil (or vegetable oil), divided
• About 2 1/2-3 cups chopped vegetables (I used the Asian mix from TJ’s)
• 4 tablespoons reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoons sriracha (can adjust if you want more/less heat)

Instructions

1. Prepare the noodles according to the package directions.
2. While the noodles are cooking, heat 1 tablespoon of the sesame oil in a wok or saute pan over medium heat. Add the vegetables and let cook for about 4-5 minutes or until almost tender. As the noodles cook, stir together the remaining sesame oil, soy sauce, rice vinegar, and sriracha in a small bowl and set aside.
3. Add the drained noodles to the pan with the vegetables. Pour the sauce over the noodles and veggies and gently toss to coat everything in the sauce. Let cook for 2 minutes. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 419Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 992mgCarbohydrates: 68gFiber: 16gSugar: 13gProtein: 16g

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