If you don’t already make a variations of lo-mein, consider starting! Its one of those very child friendly, very versatile dishes that everyone loves + its super easy and fast to prepare. Veggie lo mein is a big hit with my kids & myself and is our pick for Meatless Monday this week.
Veggie Lo Mein
12 oz package of Lo Mein noodles, cooked and set aside (you can easily sub for buckwheat or whole wheat noodles here)
1 tbls hoisin sauce
1 tbls soy sauce (though I tend to use liquid aminos here - same effect)
2 tbls toasted sesame seed oil - seperated
1 tbls red wine vingear or red wine (optional)
1 tbls sugar (optional)
1/4-1/2 cup cabbage (Napa works best but any cabbage will do)
2 carrots shaved or diced in long strips
1 stalk green onion diced or chopped into 2’ pieces
Additional veggies: frozen peas, green beans, broccoli, bok choy, broccolini, snow peas or red peppers.
Additional ideas: You can also cube some baked tofu or tempeh and add at the end
Cook noodles as package indicates and set aside. (this is normally 3-5 minutes)
In a small mixing bowl, mix together soy sauce, hoisin, viniger, 1 tbls sesame oil and sugar. Set aside.
In a deep frying pan or wok on medium-high heat, pour 1 tbls of oil and coat pan. Place larger/longer to cook veggies in pan and saute for 3-4 minutes. (Broccoli/broccolini may take a minute or two more so start with that first, followed by carrots, cabbage, green beans and peppers). Add green onion (and/or peas if you intend to use them). Cook 2 more minutes. Add half of sauce and mix for 1 minute to coat. Add noodles and mix. Add the rest of sauce and coat. If you’re going to add tofu or tempeh, add now. Turn off heat & serve hot!