Are you ready to enjoy the most simple of stir fry meals? It’s a must! Vegetable Lo Mein is the ideal meal that is easy to prepare for those who don’t want to consider thinking of cooking or those who are still developing their abilities or confidence when cooking. Do you think this is an authentic, intricate, delicious lo mein recipe available out there? Nope. This is a super-sized reduced in size and is created to be the perfect combination of quick, simple, and satisfying. It is packed with fresh, crisp veggies, delicious noodles, and a simple salty sauce that reminds you of the last time you took out.
WHAT ELSE CAN I ADD TO MY LO MEIN?
I went with a simple mix of bell peppers and mushrooms along with cabbage and green onions for my veggie lo mein; however, there are many other delicious options to include! Here are a few suggestions for adding something to your refrigerator or salad bar.
Vegetables: spinach, snow peas, bean sprouts, chopped carrots, broccoli, cauliflower, and red onions.
Proteins: cubed tofu, shrimp, chicken scrambled eggs. (Saute the ingredients in the pan until they’re cooked before including the veggies.)
Make it spicy: Add 1 Tbsp sriracha or chili garlic sauce to the stir-fry sauce for a spicy kick.
The toppings are chopped nuts, sesame seeds, Fresh green onion
Note: I strongly suggest using green or red onion in your vegetable mix. I didn’t add garlic to my stir-fry sauce. Adding an aromatic ingredient to the mix can enhance the flavor of this dish.
WHAT KIND OF NOODLES SHOULD I USE?
The most common lo mein noodles are made from wheat and egg pasta. So, if you can get it or something similar, it could be a huge win. If you can get into an Asian market, you will find some fantastic noodles at a meager cost.
The cheapest and most easy to access alternative is to make ordinary spaghetti noodles. There’s nothing wrong with that game. I was able to find a bit more money this time, so I decided to buy Udon noodles, which I discovered in the International aisle (see the box in the step-by-step images). I love these noodles since they’re slightly more flexible than spaghetti and tend to absorb the salty sauce more effectively; however, they raised the dish’s cost by around 30 percent.
6 oz. noodles ($1.86)
3 Tbsp soy sauce ($0.18)
1 tsp toasted sesame oil ($0.11)
1 tsp sugar ($0.02)
One teaspoon water ($0.00)
Two tablespoons high-heat cooking oil* ($0.08)
3-cup mixed salad bar vegetable ($4.08)
The noodles should be cooked according to the package’s instructions, then rinsed in a colander. While the noodles cook, mix Soy Sauce, sugar, sesame oil, and water.
Cook the cooking oil in a large pan at medium-high temperature. Once the oil is hot and glistening (it must not be smoking), add the vegetables, and stir fry for just a few minutes or until the sides of soft vegetables start to turn wilted.
Add the cooked and rinsed noodles and the sauce you have prepared. Continue stirring and cooking until the pasta has taken up most of the sauce and no liquid remains in the pan’s base (about 2 mins). The vegetables will begin to soften in this period. Serve them immediately.