Veggin’ Out Lo Mein

My daughter would eat vegetable lo mein everyday if she could.  I’ve packed it in her lunch at least three times a week since our CSA started up about a month ago.  I even made this in the morning in about as long as it took the water to boil…


2 Tbsp Peanut oil

2 Tbsp Sesame oil

3 Tbsp Soy or Tamari Sauce

8-12 oz. of any kind of noodle, but my kids love the actual chinese or lo mein noodles

1-2 cloves garlic

Some kind of onion:  3-4 green (favorite), cut into ½” pieces or any other kind, chopped

Small piece (about ½ inch) ginger, minced – optional

Then… here comes the “kitchen sink” part…

Bok choy or napa cabbage, sprouts, thinly sliced carrots, peppers of any kind, mushrooms, greens, any kind of pea, green beans, cherry tomatoes, corn, squash…

Boil water for noodles.  Meanwhile, heat peanut oil in large wok.  Add garlic, onion, and ginger.  Stir and cook until softened and fragrant.  Add the “harder” vegetables next:  carrots, cabbage or bok choy stalks.  Let those cook for 2-3 minutes to soften.  Add rest of vegetables and 1 Tbsp soy sauce.  Cook through, stirring almost constantly.

Cook noodles.  They should be done in a matter of several minutes.  Drain (saving water for compost!) and toss with sesame oil.  Add the noodles and the remaining soy to the wok of vegetables.  Top with unsalted peanuts for fun and yum!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: