About This Recipe:
Veggie lo mein is a must have if you are ordering Chinese takeout! However, often times, veggie lo mein can be extremely heavy and oily for no good reason. But once you see how easy and quick it is to make, you will prefer making it at home as I do! The key to a quick and easy lo mein is good prep work. Because this dish cooks super fast (within 10-15 minutes,) it’s very helpful to have all of the ingredients prepped and ready to go. 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!
Enjoy!
Ingredients (4 servings)
-1 lb lo mein noodles
-1 small onion, sliced
-1/2 lb baby bok choy, cut horizontally (leaves and stems separated)
-1.5 cups shredded carrots
-4 scallions, chopped
-Vegetable oil
Sauce
-2 garlic cloves, minced
-2 tbls soy sauce
-2 tbls oyster sauce
-1 tbl chili paste
-1 tsp sugar
-2 tbls water
Instructions (25 minutes)
1. In a large skillet over medium high heat, pour in 2 tbls of vegetable oil and cook the sliced onions and bottom half stems of the bok choy for 5 minutes. Then add in the shredded carrots and leafy top halves of the bok choy, and cook for another 3 minutes.
2. In a large pot, bring water to a boil and cook the noodles according to the package instructions. Drain well, and add to the skillet.
3. In a small bowl, mix together all of the sauce ingredients and then pour into the skillet. Toss everything to coat, and top with the scallions.
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