About This Recipe:
Veggie lo mein is a must have if you are ordering Chinese takeout, and it is a comforting main course or side dish to accompany your General Tso’s chicken. However, often times veggie lo mein can be extremely oily and make me feel sluggish afterwards. Once you see how easy and quick it is to make with a few staple Chinese ingredients, you will prefer making it at home as I do!
The key to a quick and easy lo mein is good prep work. Because the dish cooks within 10 minutes, you want to have everything prepped and ready to go. I prefer using hoisin sauce because it is sweeter than oyster sauce, but traditionally lo mein is made with oyster sauce (and therefore not vegetarian.) My favorite veggie combination is bok choy and carrots, but you could also use bell peppers, snap peas, broccoli, etc. This recipe is perfect for a quick weekday lunch!
Ingredients (4 servings)
-8-10 oz lo mein egg noodles
-2 garlic cloves, minced
-2 scallions, roughly chopped
-1 cup shredded carrots
-2 heads of bok choy, cut in half horizontally
-2 tbls soy sauce
-2 tbls hoisin or oyster sauce
-2 tbls water
-1 tbl chili paste
-2 tsps sesame oil
-1 tsp sugar
Instructions (20 minutes)
1. In a large pot, bring water to a boil and cook your egg noodles according to the package instructions. Drain well and set aside.
2. In a wok or large skillet over high heat, pour in 2 tbls of vegetable oil. Add in the garlic and white and light green parts of the scallions and cook for 1 minute.
3. Add in the shredded carrots and stems of the bok choy and sauté for about 2-3 minutes until they soften.
4. Toss in the leafy tops of the bok choy and the green parts of the scallions, and cook for another 2 minutes.
5. In a small bowl, mix together all of the sauce ingredients. Add the cooked noodles to the wok, pour in the sauce, and combine everything together.