Vegetable Lo Mein

Better than take out vegetable lo mein, full of vegetables, full of flavor.

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
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)
Sesame seeds

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.
In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.

full instruction on :

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