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The Vegetables
1 tbsp. Olive Oil
2 tsp. Sesame Oil
½ c. Yellow Onion, chopped
½ c. Celery with leaves, chopped
1 c. Carrots, chopped ½ c. Chopped Red, Yellow or Green Peppers
2 c. Chopped Broccoli
1 c. Chopped Cauliflower
**Instead of fresh broccoli and cauliflower, you may substitute a 16 oz. package frozen broccoli/cauliflower blend instead
1 c. Sliced Mushrooms
1 c. Prepared Cole Slaw mix or 1 c. Shredded Green Cabbage
1 tsp. Garlic Powder
½ tsp. Ground Ginger
½ tsp. Curry Powder
1/8 tsp. Ground Pepper
Stir Fry Sauce
1 c. Low Sodium Soy Sauce
1/2 c. Water
1 Tbsp. Sugar or Stevia
1 Tbsp. Lemon Juice
½ tsp. Garlic Powder
1/8 tsp. Ginger
1/8 tsp. Curry Powder
2 tsp. Cornstarch
¼ c. Water
1 lb. Thin Spaghetti, cooked and drained
Crushed Red Pepper Flakes, optional
Instructions for our best Vegetable Lo Mein recipe:
Prepare the Stir Fry Sauce. In a medium mixing bowl, whisk together the soy sauce, water, sugar, lemon juice and spices. Set aside.
Stir Fry the Vegetables. Heat the oils in a large skillet or wok until hot. Add the celery, carrots, onions and peppers. Stir fry for 2-3 minutes. Add the remaining vegetables and spices. Continue to fry until vegetables reach desired doneness.
Add the stir fry sauce to the vegetable mixture. In a small bowl, combine the cornstarch and the water. Stir until smooth. Over medium-high heat, add the sauce ingredients to the vegetable mixture. Bring to boil, add the cornstarch mixture and boil for a minute or so until sauce thickens.
Combine the Vegetable Lo Mein ingredients. Toss the veggies and sauce with the cooked spaghetti. I use a large stock pot for this. Serve warm. Add a dash of crushed red pepper flakes if desired.
Print the Recipe
This recipe has been updated from an original recipe posted here in 2012!
My boys love this too! I'll def. be trying this recipe! Thanks!
ReplyDeleteLooks great, thanks for sharing... pinned to try next week!
ReplyDelete¤´¨)
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(¸.·´ (¸.·`¤... Jennifer
http://jennsrandomscraps.blogspot.ca
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