Easy Veggie Lo Mein Recipes

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

EASY VEGGIE LO MEIN

Steps:

• In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
• Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
• Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
• Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
• Serve and enjoy!

EASY VEGETABLE LO MEIN

Steps:

• Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch. Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.