Need a vegetarian meal? Meatless Monday? Lent? Cutting back on calories but still want to feel full? You need some very veggie lo mein! I love lo mein. The comfort of the noodles, the crunch of the veggies, the salty goodness of the soy? Mmmmmm….wait! Not always so healthy? Shucks. If you have 30 min. you can have some very veggie lo mein!
After working on this recipe now for a few years, I have found two things to help improve the health factor on this recipe: low salt soy and thin noodles. I went to the world foods market and selected thin noodles, not rice noodles, but thinner noodles. The lo mein from take out has thick (delicious) noodles, but not always so great for you. Thin spaghetti or angel hair would also suffice. The other part of the noodles–using less. By cutting the amount of noodles in half and amping up the veg factor, I still feel full, satisfied, and comforted without stuffing myself like a piggy.
Due to the fact that it’s March, I also took some help from the frozen veg section but since I like the freshness and crunch of veggies, I added my own fresh carrots, cabbage, onions, and garlic to help balance it out and add some nice crunch for mouth feel.
Serves 3-4 or leftovers
- 3 oz. dry noodles
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 c. carrots, slivered
- 2 T. veg oil
- 1 bag frozen veggies of choice
- 1 c. shredded cabbage
- 1 T. fish sauce
- 1 t. sesame oil
- 3-4 T. low sodium soy sauce
- *hot sauce
- *protein if you want, about 1 c. worth of skinless chicken
- Prep veggies of choice-slice, cut, chop, mince, etc…cook frozen veggies as package says-I had a steam bag, cooked for about three min. to soften things up.
- Bring water to a boil to cook noodles, cook noodles as directed.
- While water/noodles boil/cook, saute onion, garlic, and carrots in veg. oil. Add cabbage once carrots are softer.
- Once cabbage cooks down a bit, add frozen veggies.
- Drain noodles and add to saute pan.
- Add meat.
- Add fish sauce, sesame oil, and soy sauce. Finish with hot sauce.