Vegetable Lo Mein

If your tired of never getting enough veggies in your take-out, try making your own, that’s what I did and since then I have not looked back. Versatile and easy to put together vegetable lo mein makes the perfect week night meal.

In this version I used mushrooms, carrots, red bell pepper, bok choy, green onion and mung beans. For the noodles I used millet and brown rice ramen and garnished with crunchy peanuts and diced cucumber slices. So satisfying that a certain carnivorous person around here did not miss a thing. Even seconds were had, now that is saying something.

Ingredients:

Vegetable Lo Mein

2 tablespoons peanut oil
1 tablespoon grated fresh ginger
2 cloves garlic (grated)
½ bunch scallions, cut into 2 inch thin strips
3 small bok choy, sliced into ribbons
1 medium carrot, julienne
8 ounces cremini mushrooms (sliced)
1 small red pepper (sliced into thin strips and then cut in half
2 large handfuls fresh mung beans
2 cakes organic millet and brown rice ramen (Lotus Foods-bought at Costco).

Lo Mein Sauce

4 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons granulated sugar (dissolved in 2 teaspoons warm water)

2 teaspoons rice wine vinegar

For garnish:

Roasted peanuts (chopped)

Cucumber (diced)

First prepare the lo mein sauce add soy sauce, sesame oil, sugar and rice wine vinegar, whisk until combined.

Next have all your ingredients prepped and ready to go.

Cook ramen noodles, set aside.

In a wok over high heat add peanut oil; then ginger, garlic and scallions. Sauté about one to two minutes. Next add bok choy, carrots, mushrooms and red bell pepper. Stir-fry until crisp tender, add mung beans and noodles.

Top with coarsely chopped peanuts and diced cucumber. Enjoy!

Notes * you can use any type of noodle even spaghetti, the other day I saw dried edamame noodles, who knew. Also you can substitute any veggie combo that you like, and you can spice it up with peppers and sriracha.

This recipe has been adapted from The Cooking Jar. Com.