Spring Vegetable Lo Mein

They’re back…….

No, I am not talking about the Asian foods. Although, they’re definitely back. I mean, what, its been like a whole two weeks since my last Asian dish. General Tso’s Chicken anyone? It’s so, so, so good!

What I am talking about is my family. I can not believe I never told you guys this, but all last week the whole family was gone! It was glorious. The house was quiet, clean and just still. I had it all to myself. Which meant I blasted country music while I worked and maybe did a little dance or two after these and these were completed.

Don’t judge. You know you do it to!

But now they’re back.

The house is a mess and Asher is currently talking my ear off. She is all upset because she can’t erase the blue line that somehow goes all the way across the picture she drew for me at school. It’s a tear feast.

And yes, this is currently all happening as I type this. Real professional, huh?

Ah, aren’t large families just the best!!

No, but in all seriousness as much I loved all the quiet, I sure did miss my best little buddy! Cooking without Asher is just not the same!

Alright, alright. I am done boring you to death. On to the good stuff! And trust me this Lo Mein is good!

And so easy! I love easy meals. Especially easy meals that totally scream Spring and have lots and lots of colors. I’ll take some color anywhere I can get it cause I ‘m sure as heck am not going to get it from spring flowers. I am currently looking at a fresh coating of snow. Yes, snow! Welcome to Colorado in the Spring. Actually, I heard Utah got some too. You know what else I heard?

New York was 80 degrees yesterday!! Say what! 80 degrees, come on that’s just mean.

My love for Asian foods is growing and growing. Every new dish I make turns out so good. So much flavor, so much color and most of them are so quick. From start to finish this took me twenty minutes. In the directions I say twenty-five cause I was working like a Speedy Gonzales, but it can definitely be done in twenty.

The Lo Mein Noodles are really similar to spaghetti, so if you want to make this tonight and don’t want to run to the store, just use spaghetti. I am pretty sure everyone thought it was spaghetti anyway. And I have a feeling you’re gonna want to make this tonight. It super, super easy, low maintenance and delicious! Oh and it’s pretty healthy too!

Spring Vegetable Lo Mein

4.77 from 17 votes

6 Servings

by Tieghan Gerard

calories 269kcal

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Prep10 minutes mins

Cook15 minutes mins

Total25 minutes mins

This dish is super, super easy, low maintenance and delicious! Oh and it's pretty healthy too!

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Ingredients 

1x2x3x

• ▢ 1 ounce package dried lo mein noodles, 10
• ▢ 2 tablespoons sesame oil
• ▢ 1/2 cup small head cabbage, thinly sliced (1 )
• ▢ 1 red bell pepper, thinly sliced lengthwise
• ▢ 1 red orange pepper, thinly sliced lengthwise
• ▢ 1/4 pound mushrooms, stems discarded and caps thinly sliced, any variety is fine
• ▢ 6 ounces snowpeas, trimmed (I never trim mine, but you might want to), maybe about a cup and a half
• ▢ 1 carrot, peeled and cut into matchsticks
• ▢ 1/3 cup soy sauce
• ▢ 2 tablespoons rice vinegar
• ▢ 2 tablespoon toasted sesame oil
• ▢ 1 teaspoon fish sauce
• ▢ 1 teaspoon sambal oelek, optional
• ▢ 2 tablespoons fresh ginger, grated
• ▢ 2 cloves garlic, minced or grated
• ▢ 2 cups cooked chicken, sliced into bite-size pieces (optional, I made this with the chicken)
• ▢ 1/4 cup chopped cashews, for sprinkling, or peanuts
• ▢ fresh cilantro, chopped, for garnish

Instructions 

• Bring a large pot of water to a boil. Add the noodles to the boiling water and cook according to package directions. Drain and set aside.
• Meanwhile, in a large, heavy skillet or wok (you want it big guys), heat the sesame oil over high heat. When the pan is hot add the red pepper, orange pepper, mushrooms, snowpeas and carrots. After about 3 minute add the cabbage . Stir fry for 2-5 minutes longer or until the vegetables have just begun to soften, but have not lost their crunch. This took me about 5 minutes.
• While the vegetables cook combine the soy sauce, rice vinegar, toasted sesame oil, fish sauce, sambal oelek, ginger and garlic, Whisk to combine and set aside.
• When you feel the vegetables are ready add the sauce and stir fry for a 2-3 minutes to cook the garlic and ginger. Add the noodles (and chicken, if using) and toss well. Stir fry for one more minute and then remove from heat. Serve immediately and garnish with chopped fresh cilantro and chopped cashews.

Nutrition

Serving: 4g | Calories: 269kcal | Carbohydrates: 13g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 860mg | Potassium: 413mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3295IU | Vitamin C: 71.1mg | Calcium: 30mg | Iron: 2.1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

I must be off now, Asher needs her nails re-painted…..I think we are on the third coat.