Take-Out Vegetable Lo-Mein #vegan #vegetarian #soup #breakfast #lunch

Do you ever have such an insane desiring, that you'll successfully fulfill it? That was me yesterday, longing for lo mein with nothing more than a bad memory Chinese eateries around me to fulfill this hankering. I went to THREE markets (thank god they are the whole way across the road from one another) on the grounds that my typical was out of a great deal of straightforward fixings. I was a lady on a strategic!

Lo mein can be made with chicken, meat, shrimp, and so on yet I was longing for vegetables. I got carrots, snow peas, broccoli, shiitake mushrooms, red ringer pepper, infant corn, and water chestnuts. Would we be able to pause for a moment to yell out child corn and water chestnuts? For what reason are they SO great.

I never wash my mushrooms with water. Mushrooms are wipe like and will absorb so a lot of water. At the point when you cook them they even discharge fluid, so don't wash them. Rather, I take a towel/paper towel and thoroughly scour them. At that point I de-stemmed and cut.

Another helpful hint is for stripping ginger. I generally strip my ginger with a spoon, it is brisk/simple. At the point when you cut it with a blade you'll wind up removing some meat, the spoon permits only the skin to strip off.
Take-Out Vegetable Lo-Mein #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Creamy Vegan Garlic Mushroom Pasta #vegan #vegetarian #soup #breakfast #lunch


  • 10 oz Lo Mein Noodles
  • 2 tbsp + 2 tbsp toasted sesame oil
  • 2 large carrots, peeled, julienned 
  • 1 red bell pepper, deseeded, julienned
  • 2 cups broccoli florets
  • 2 cups, sliced shiitake mushrooms
  • 4 cloves garlic, minced
  • 1 inch ginger, peeled, finely grated
  • 6 oz bag snow peas
  • 14 oz can organic baby corn, drained & rinsed
  • 8 oz can organic water chestnuts, drained & rinsed
  • Sauce
  • 6 tbsp low sodium soy sauce (or soy sauce substitute)
  • 3 tbsp oyster sauce
  • 1 tbsp Huy Fong garlic chili sauce
  • 3 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 3 tsp honey
  • 1 tsp corn starch
  • Optional: 2 tsp Togarashi spice (Japanese chili spice)
  • Garnish
  • Scallions
  • Sesame seeds


  1. In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
  2. In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
  3. In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and grate ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4 minutes. Add in the snow peas, baby corn, and water chestnuts, stir to combine. Add in the rest of the sauce and the 1 tsp of corn starch to thicken the sauce, allow to cook for a minute. Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
  4. Garnish with scallions and sesame seeds. Serve and enjoy!
Read more our recipe Mexican Three Bean Salad Recipe #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/36FGiRD

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