Saturday, April 2, 2016

Lo Mein Noodles with Lots of Vegetables

We love our noodle fix at our house! Noodles make a weeknight dinner appearance atleast once every other week for us. 

I load them up with lots of vegetables for a heart healthy dinner and they cook so fast - what's not there to love about this weeknight dinner!

This is another one of my busy working mom's 20minutes or less dinners. The trick, as always, is a well stocked fridge and pantry. Can't emphasize this enough. Spend that hour on Saturday to make it a priority to visit farmer's markets (if in your area) or any fresh local grocer/CSA and your tummy will thank you for it for the whole week to come!

My two favorite noodles to cook with are Soba and Lo Mein. I love them both. Soba tends get slightly stickier if you overcook them even for a minute -- Lo Mein have the advantage of being more unforgiving when it comes to texture. I buy them at Whole Foods but they are available at any asian grocery stores.

I have this trick to keep vegetables in a noodle dish crunchy. You just stir fry them one at a time and remove from heat. Then add everything together at the end - easy!

I hope you will try this another 20minute weeknight dinner.. you can add meats or tofu if you want or vary the vegetables - variations are endless!

Recipe:
Serves 3
Ingredients:
1 packet Lo Mein noodles - usually has 3 bundles
few Tbsp vegetable oil (don't use olive oil for stir-frying)
quarter of a large onion - sliced length wise into thin slices
1 red pepper - sliced length wise into thin slices
2 carrots - chopped
1C broccoli florets
7-8 mushrooms - sliced thinly
1tsp grated ginger
handful of chopped green onions
handful of chopped cilantro
3-4Tbsp soy sauce, low sodium
2Tbsp rice wine vinegar
dash of hot sauce (per taste)
salt & pepper

Recipe:
Heat water in a large pot.  While water is heating, prepare all the veggies. Prep ahead is really beneficial for stir fry dishes which cook in a jiffy!

When water is hot, add Lo Mein and cook per package directions (usually 4-6 minutes), Then drain noodles and rinse with cold water thoroughly to stop cooking. Set aside.

Heat oil in a wok or a large surface area pan on medium high heat. When hot, stir fry onions, peppers, broccoli and carrots quickly one at a time - each taking a minute or two and then remove each vegetable with a slotted spoon and set aside.

Then add ginger and mushrooms to the pan. Cook stirring for 3-4 minutes until mushrooms are slightly softened. Add soy sauce, vinegar and mix well.

Turn the heat off. Add noodles, add all the veggies back, add salt & pepper to taste (go easy on salt as soy sauce often makes dish salty). 

Garnish with hot sauce, green onions and cilantro and mix well.

Serve hot with a hot cup of your favorite green tea to sip along! 
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This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information and the recipes from Ginger and Garlic at your own risk.