EASY 20 MINUTE VEGETARIAN LO MEIN
This easy vegetarian lo mein is done in under 20 minutes and tastes divinely of umami veggies and delicious sesame and soy sauce!
Provided by Stine Mari | Ginger with Spice
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Mix all the sauce ingredients together.
- Cook the noodles according to package instructions. Drain them and coat in a little sesame oil or other oil for them to unstick from each other. Set aside.
- Cut them as you like or as I described in the ingredients list.
- In a large skillet, on medium high heat, pour a little neutral oil in. Add in garlic and ginger and sauté until aromatic, about 1 minute. Add all the other vegetables - except for the green parts of the green onion - and cook until tender. Around 6 minutes, depending a little on the size you chose. Sprinkle with pepper. You may also wait with the cabbage until the last minute of sautéing to have more crunch.
- Add mirin or white wine to the pan to deglaze it (to get the flavorful brown bits from the pan into the sauce). Add in the cooked noodles and the sauce and give it a mix, to make sure the noodles are warm before serving.
- Serve warm and sprinkle with green onions and sesame seeds, if desired.
Nutrition Facts : Calories 282 calories
VEGETABLE LO MEIN
An easy, healthy vegetable lo mein with authentic flavor and a scrumptious soy ginger sauce. Use any of your favorite veggies!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 365 kcal, Carbohydrate 45 g, Protein 16 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 164 mg, Fiber 3 g, Sugar 6 g
VEGETABLE LO MEIN
A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.
Provided by ANGCHICK
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g
VEGETABLE LO MEIN
Provided by Sandra Lee
Time 12m
Yield 4 servings
Number Of Ingredients 10
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.
EASY VEGGIE LO MEIN
This easy homemade version of a classic Chinese takeout dish tastes much better than the takeout version, and it's healthier too. You may choose to adjust the spice level by using more or less crushed red pepper flakes or none at all. Also, other vegetables may be substituted per your preference. I hope others enjoy this recipe as much as my family does! (Please note this recipe is not authentic Chinese and never claimed to be.)
Provided by MarthaStewartWanabe
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
- Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
- Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
- Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
- Serve and enjoy!
Nutrition Facts : Calories 395.1, Fat 10.3, SaturatedFat 1.5, Sodium 1222.7, Carbohydrate 63, Fiber 7.6, Sugar 12.2, Protein 13.5
EASY VEGETABLE LO MEIN
This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand - lo mein is a great mix and match meal.
Provided by Nick Evans
Categories Dinner Budget Kid-friendly Pantry Meal Quick and Easy Restaurant Favorite Stir-fry
Time 35m
Yield 4
Number Of Ingredients 18
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.
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