Vegetable Lo Mein

.

Ingredients (use vegan versions):


  • white soba Japanese noodles (not buckwheat)
  • 1 can water chestnuts
  • 1 can baby corn
  • 5-6 stalks of green onions/scallions
  • 1-2 carrots
  • 3 large handfuls of fresh bean sprouts
  • approx 3 tablespoon soy sauce
  • approx 1 tablespoon sesame oil
  • approx 1 cup sweet spicy chili sauce
  • optional: any other vegetables you enjoy! peppers, broccoli, etc! *note, if you are using
  • broccoli, it is best to blanche or steam first so they are not extremely crispy and
  • uncooked
  • olive oil or peanut oil (anything you prefer)

Directions:


This recipe is very quick and requires
little preparation, making it easy to
make multiple entrees at once. I serve
this with a homemade hoisin sauced
baby bok choy side dish (have
submitted the recipe as well).


*Sidenote: sweet chili sauce is spicy
but is diffused nicely with the
noodles. This product is found in a
bottle in the “sauces” section of a
grocery store (maybe in the ‘ethnic’
section of yours). I purchase this at
my local whole foods and have no
problem finding different brands of
the same product. You shouldn’t have a
problem finding it. It definitely
makes the dish though. A must-
ingredient! enjoy!


1. Boil japanese noodles for
approximately 9 minutes, or until al
dente.


2. Five minutes into the noodles being
boiled, chop up your green onions and
start sautéing them in a wok (or
large pan) in your oil of choice.


3. Peel carrots and add the shavings
to your pan, along with the water
chestnuts (water drained), baby corn
(water drained), and any other
vegetables you are using (Note: not the bean sprouts).


4. When the lo mein is al dente,
transfer the noodles to the stir fry
pan.


5. Add sweet chili sauce, soy sauce,
and peanut oil. Mix well and simmer
the dish for 5-10 minutes.


6. One minute before completion, add the
bean sprouts. This ensures their
crunchiness!


Serves: 4


Preparation time: 20 minutes

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