Spring Vegetable Lo Mein
Try this Spring Vegetable Lo Mein recipe, or contribute your own.
Try this Spring Vegetable Lo Mein recipe, or contribute your own.
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic minced or grated
- 1 teaspoon fish sauce
- 1 (10 ounce) package dried lo mein noodles
- 1/2 small head cabbage thinly sliced (1 cup)
- 1 red bell pepper thinly sliced lengthwise
- 1 red orange pepper thinly sliced lengthwise
- 1/4 pound mushrooms (any variety is fine) stems discarded and caps thinly sliced
- 6 ounces (maybe about a cup and a half) snowpeas trimmed (i never trim mine, but you might want to)
- 1 carrot, peeled and cut into matchsticks
- 2 tablespoon toasted sesame oil
- 1 teaspoon sambal oelek (optional)
- 2 tablespoons fresh ginger grated
- 2 cups cooked chicken sliced into bite-size pieces (optional, i made this with the chicken)
- 1/4 cup chopped cashews (or peanuts) for sprinkling
- fresh cilantro chopped, for garnish
- Carbohydrate 24.6630750501855 g
- Cholesterol 61.6 mg
- Fat 30.6431500430611 g
- Fiber 7.95599998623585 g
- Protein 29.077425024254 g
- Saturated Fat 5.66037250609738 g
- Serving Size 1 1 -6 (631g)
- Sodium 211.380000059496 mg
- Sugar 16.7070750639497 g
- Trans Fat 2.34874000272037 g
- Calories 470 calories
Step-by-step
- Bring a large pot of water to a boil. Add the noodles to the boiling water and cook according to package directions. Drain and set aside.
- Meanwhile, in a large, heavy skillet or wok, heat the sesame oil over high heat. When the pan is hot add the red pepper, orange pepper, mushrooms, snowpeas and carrots. After about 3 minutes add the cabbage. Stir fry for 2-5 minutes longer or until the vegetables have just begun to soften, but have not lost their crunch.
- While the vegetables cook combine the soy sauce, rice vinegar, toasted sesame oil, fish sauce, sambal oelek, ginger and garlic, Whisk to combine and set aside.
- When you feel the vegetables are ready add the sauce and stir fry for a 2-3 minutes to cook the garlic and ginger. Add the noodles (and chicken, if using) and toss well. Stir fry for one more minute and then remove from heat.
- Serve immediately and garnish with chopped fresh cilantro and chopped cashews.
My Go-To Spring Vegetable Lo Mein: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, let's be honest, delicious enough to satisfy everyone in the family. That's where this Spring Vegetable Lo Mein recipe truly shines. It's a lifesaver on those hectic weeknights when I'm juggling work deadlines, school pick-ups, and the ever-present mountain of laundry. This recipe isn't just about speed; it’s about vibrant flavors that transport you to a cozy, comforting place, even if it’s just for a moment. The crunch of the fresh vegetables, the savory notes of the soy sauce, and the subtle warmth of the ginger create a symphony of textures and tastes that are hard to resist. It's the perfect balance of healthy and satisfying. I often adapt this recipe based on what's fresh at the market. Sometimes I’ll add broccoli or zucchini depending on the season. The beauty of this dish lies in its versatility. It’s easily customized to your preferences and the ingredients on hand.
Why this recipe works for me: Firstly, it's incredibly fast. From start to finish, it’s usually ready in under 30 minutes. Secondly, it’s packed with nutrients. The abundance of fresh vegetables ensures a hearty dose of vitamins and minerals. And finally, it’s incredibly delicious. The combination of sweet, savory, and slightly spicy flavors creates a truly unforgettable dining experience. I often double the recipe so we have leftovers for lunch the next day – a bonus for any busy mom! The key to success is using high-quality ingredients. Freshly grated ginger and good quality soy sauce make all the difference. Don’t be afraid to experiment with different vegetables. Asparagus, snap peas, or even baby corn would all be wonderful additions. It is the perfect meal for any occasion, from a casual weeknight dinner to a more elegant gathering. I've even served this at potlucks, and it's always a huge hit. If you are planning a get-together or party soon, make sure to give this recipe a try!
Serving Suggestions: I love serving this Lo Mein with a side of steamed rice. It adds a nice textural contrast and soaks up all the delicious sauce. If you're looking for a more complete meal, a side of chicken or tofu would also pair beautifully. I have made it with cooked chicken many times and it is simply superb. For a finishing touch, a sprinkle of sesame seeds or chopped green onions adds a nice visual appeal and extra flavor. This dish is remarkably adaptable and you can easily change the vegetables that are being used depending on the season, making it the perfect meal all year round. It is a simple recipe that even someone with basic cooking skills could make with success. So try this recipe; it will easily become one of your new favorite meals.
Pro Tip: Don't overcook the vegetables! You want them to be tender-crisp, not mushy.
