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Asian

Speedy Vegetable Lo Mein
Ingredients
This faster-than-takeout vegetarian lo mein recipe is packed with flavor, kid-friendly and ready in just 15 minutes.
1 (10-oz.) pkg. lo mein egg noodles
2 Tbsp. hoisin sauce
1 Tbsp. reduced-sodium soy sauce
1 tsp. sesame oil
1/2 tsp. ground ginger
1 Tbsp. canola oil
2 (16-oz.) bags frozen Asian stir-fry vegetable blend, thawed
1 (15-oz.) can cut baby corn, drained
4 green onions, thinly sliced, divided
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Speedy Vegetable Lo Mein

Speedy Vegetable Lo Mein

Speedy Vegetable Lo Mein
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:3 minutes
  • Cook Time:12 minutes
directions
Bring a medium pot of salted water to a boil on high. Cook the noodles according to package directions. Drain noodles well. Rinse with cold water and drain again.
Meanwhile, in a small bowl, stir the hoisin, soy sauce, sesame oil, ginger and 1 tablespoon water to combine.
In a 12-inch nonstick skillet, heat the canola oil on medium-high. Add the stir-fry blend, corn and half the green onions. Cook 5 to 6 minutes, until vegetables are tender. Add cooked noodles and sauce to skillet. Cook 1 to 2 minutes, stirring to coat noodles in sauce. Garnish with remaining green onions.
Tip: For extra crunch, just before serving, stir in 1/2 cup roasted cashews or peanuts.
 
 
 
 
 
 
 
 
 
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