This vegetable Lo Mein is the easiest dish you will ever make and so comforting and delicious that it will become your new go to recipe for Asian noodle stir fry!! Coated with a dark, thick delicious sauce sure to be a family favorite!!
Me and my daughter love Chinese food especially noodles of any kind and form. I think noodles are so versatile and no matter what veggies and protein you end up putting in it, it always makes a delicious comforting dish. We love lo mein and try to make it once a week. I find this dish to be a quick and easy way to get my kids to eat their veggies. I don’t know about you, but I am always looking for dinner ideas that incorporate more veggies and less meat. And I think this recipe is perfect for those busy weeknights because its only take 15 minutes to make, but the result is so satisfying and comforting that I don’t know anyone who wouldn’t enjoy it.
Lo mein gets its dark color from dark soy sauce and I must tell you I am completely in love with dark soy sauce. If you have never used it, I would encourage you to give it a try. It is thicker, darker, and slightly sweeter than regular soy sauce and it gives this beautiful dark color to your noodles and stir-fry that you only see in takeout’s. Also, I use Simply Asia Chinese Style Lo Mein Noodles because I find they hold well to the thick sauce. You can choose whatever noodles you prefer but if you are looking for authentic flavor, I wouldn't recommend using pasta like spaghetti!!
Variations
You can choose to use whatever vegetables you like. I find mushrooms, red bell pepper, spinach, bok choy, cabbage work great as well.
I have also used a frozen bag of mixed stir fry vegetables. If you do end up using that, make sure to thaw them and drain out all the water.
You can add chicken, shrimps or tofu. Be sure to season it and add that first in the oil and cook it through before proceeding with ginger and garlic. We don’t want to burn the garlic and ginger or overcook any of the veggies.
Servings : 4
Preparation Time : 15 minutes
Ingredients
For Sauce
2 tablespoons regular soy sauce
1/4 cup dark soy sauce
2 teaspoons sriracha
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 teaspoons lightly packed light brown sugar
For Noodles
14 oz lo mein noodles (Simply Asia Chinese Style Lo Mein Noodles)
1/4 cup oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 cups shredded carrots
2 cups sugar snap peas, 8-12 oz
1 1/2 cups bean sprouts
2 cups broccoli florets
1 cup green onions, chopped
Directions
In a large pot of boiling water, cook noodles according to package instructions. (mine took about 6 minutes to cook). drain well*.
While the noodles are boiling, in a small bowl, whisk together the sauce ingredients and set it aside.
Heat the oil in a wok over medium high heat. Add garlic and ginger and cook for 30 seconds.
Add in carrots, sugar snap peas, bean sprouts and broccoli florets. Saute the veggies for 2 minutes.
Stir in the boiled, drained noodles and sauce mixture, and gently toss to combine. Cook for 1-2 minutes until everything is well combined and the noodles have soaked up all the sauce.
Add green onions and toss.
Serve immediately. Enjoy!!
*Notes
Drain the noodles well. If there is any leftover water in noodles, it will make the dish soggy.
Don’t cook the vegetables for too long because I find they lose their texture and color.
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