Noodles area unit a giant nutrient and that i wish to eat them daily of my life, however that can’t perpetually be happening. I notice myself justifying uptake them by adding many contemporary crisp veggies, that I don’t really understand the validity of, however it will redeem a part of the meal.
Lo Mein additionally makes fabulous leftovers, therefore if you would like lunch for a few of days, double the instruction below and you’re set!
- 8 ounces lo mein egg noodles or spaghetti noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 2 cups chopped broccoli
- 1 bell pepper, julienned
- 1 carrot, julienned
- 2 cups cremini or button mushrooms, sliced
- Sauce
- 2 tablespoons soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha, or more, to taste
Instructions
- Boil noodles according to package directions, then drain and set aside.
- While noodles are cooking, heat olive oil in large skillet or wok over medium high heat. Saute garlic and onion together for 2 minutes, then add broccoli, bell pepper, and carrots. Saute for 4 minutes, then add in sliced mushrooms. Saute another 2 minutes.
- Whisk together all ingredients for sauce, then pour over top of vegetables, stir, then add in cooked noodles and toss to combine.
- Serve!
Read more our recipe Roasted Brown Butter Honey Garlic Carrots #vegan #vagetable
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