Vegetable lo mein was always my choice when my family ordered Chinese food, and I still slow down when I walk past the vegetable lo mein on the Chinese hot bar in Wegmans (there’s something about food bars that gross me out though…) Tonight I made this because I was craving Chinese but takeout wasn’t in the cards because of my fast. I used whole wheat lo mein noodles, added some extra veggies and omitted the brown sugar from the original recipe. This was one of my favorite homemade Chinese recipes I’ve ever made! It was unbelievably easy too!
Curried Vegetable Lo Mein
Recipe adapted from My Recipes
Ingredients
4 cups cooked lo mein noodles (I used Roland brand organic whole wheat lo mein noodles)
1 tbsp toasted sesame oil
1 tbsp olive oil
1 tbsp fresh ginger (pealed and finely chopped)
3 cloves of garlic
1 tbsp curry powder
1 cup of vegetable broth
1 cup thinly chopped carrots (or matchstick carrots)
1 cup red peppers (thinly sliced)
1 cup snap peas
1 cup bean sprouts
2 tbsps low sodium soy sauce
1/2 cup of scallions
Directions
Cook noodles according to package. Immediately toss hot noodles in sesame oil to coat.
Heat olive oil in large skillet on medium-high heat. Add garlic and ginger and sauté for 30 seconds. Add curry powder and coat garlic and ginger with it, sauté for 30 seconds. Add vegetable broth and let it simmer. Add carrots, peppers and snap peas. Cover and cook for 5 minutes until vegetables are cooked but still firm. Add bean sprouts and scallions and cook uncovered for 1 minute. Add the noodles and soy sauce. Combine and cook for 2 minutes or until thoroughly heated. Enjoy!
