Do you ever have such a crazy needing, that you'll effectively satisfy it? That was me yesterday, needing lo mein with simply inconvenience Chinese diners around me to satisfy this craving. I went to THREE markets (thank god they are the entire path over the street from each other) in light of the way that my standard was out of a huge amount of clear fixings. I was a woman on a mission!

Lo mein can be made with chicken, cheeseburger, shrimp, etc anyway I was requiring vegetables. I got carrots, snow peas, broccoli, shiitake mushrooms, red toll pepper, newborn child corn, and water chestnuts. Would we have the option to briefly stop to shout out tyke corn and water chestnuts? For what reason are they SO extraordinary.

Prep all of your veggies! I julienne cut (slight since quite a while back cut) my carrots and ringer pepper. My sharp edge aptitudes no ifs, ands or buts need improvement, I know those carrots above are a tumultuous circumstance haha.

I never wash my mushrooms with water. Mushrooms are wipe like and will ingest so much water. When you cook them they even release liquid, so don't wash them. Or maybe, I take a towel/paper towel and altogether scour them. By then I de-stemmed and cut.
Vegetable Lo Mein #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Paleo General Tso's Chicken #healthy #paleo

  • 10 oz Lo Mein Noodles
  • 2 tbsp + 2 tbsp toasted sesame oil
  • 2 large carrots, peeled, julienned 
  • 1 red bell pepper, deseeded, julienned
  • 2 cups broccoli florets
  • 2 cups, sliced shiitake mushrooms
  • 4 cloves garlic, minced
  • 1 inch ginger, peeled, finely grated
  • 6 oz bag snow peas
  • 14 oz can organic baby corn, drained & rinsed
  • 8 oz can organic water chestnuts, drained & rinsed
  • Sauce
  • 6 tbsp low sodium soy sauce (or soy sauce substitute)
  • 3 tbsp oyster sauce
  • 1 tbsp Huy Fong garlic chili sauce
  • 3 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 3 tsp honey
  • 1 tsp corn starch
  • Optional: 2 tsp Togarashi spice (Japanese chili spice)
  • Garnish
  • Scallions
  • Sesame seeds
  1. In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
  2. In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
  3. In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and grate ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4 minutes. Add in the snow peas, baby corn, and water chestnuts, stir to combine. Add in the rest of the sauce and the 1 tsp of corn starch to thicken the sauce, allow to cook for a minute. Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
  4. Garnish with scallions and sesame seeds. Serve and enjoy! 
Read more our recipe Pumpkin Spice White Russian Cocktail #healthydrink #easyrecipe #cocktail #smoothie

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