This Vegetable Lo Mein is the perfect weeknight dinner for two, delivering authentic Chinese flavors without the fuss. Fresh or dried noodles are tossed with a vibrant medley of sliced carrots, celery, snow peas, bean sprouts, and mushrooms. The dish is brought together by a savory sauce made from chicken stock, sherry, oyster sauce, and a hint of cayenne for warmth. Aromatics like ginger and garlic provide depth, while sesame oil adds a nutty finish. It&# 226;ÂÂs a balanced meal thatâÂÂs light yet satisfying, with a beautiful mix of textures from the crisp veggies and chewy noodles. Ideal for a cozy home-cooked meal, this recipe comes together in under 40 minutes using pantry staples.
Vegetable Lo Mein For Two
Description
This Vegetable Lo Mein is the perfect weeknight dinner for two, delivering authentic Chinese flavors without the fuss. Fresh or dried noodles are tossed with a vibrant medley of sliced carrots, celery, snow peas, bean sprouts, and mushrooms. The dish is brought together by a savory sauce made from chicken stock, sherry, oyster sauce, and a hint of cayenne for warmth. Aromatics like ginger and garlic provide depth, while sesame oil adds a nutty finish. It's a balanced meal that's light yet satisfying, with a beautiful mix of textures from the crisp veggies and chewy noodles. Ideal for a cozy home-cooked meal, this recipe comes together in under 40 minutes using pantry staples.Ingredients
Directions
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Bring a large pot of water to a boil. Add the noodles and cook for 2-3 minutes according to package directions, then drain well.
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While the water boils, prepare the sauce by mixing chicken stock, sherry, oyster sauce, cornstarch, cayenne, and 5-spice powder (if using) in a small bowl until smooth.
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Heat 1 teaspoon of sesame oil in a wok or large skillet over medium-high heat.
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Add the sliced onion and stir-fry for 1 minute until slightly softened.
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Add the carrots and celery, stirring and cooking for 2 minutes until they begin to soften but remain crisp.
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Add the crushed garlic, chopped ginger, snow peas, bean sprouts, and mushrooms. Stir-fry for 1 minute to release the aromatics.
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Add the drained noodles to the wok and toss with the vegetables for 2-3 minutes, stirring constantly to combine evenly.
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Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2 minutes until the sauce thickens and coats everything evenly.
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Remove from heat and toss with the remaining 3 teaspoons of sesame oil to blend and add flavor.
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Serve immediately, offering extra low-sodium soy sauce on the side if desired.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 38.3kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.3g2%
- Cholesterol 6.0mg2%
- Sodium 160.0mg7%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: For a vegan version, substitute chicken stock with vegetable broth and oyster sauce with vegan oyster sauce or mushroom soy sauce. You can replace sherry with dry white wine or additional broth.
Spice Tip: Five-spice powder is available in most grocery stores in the spice aisle or at Asian markets. It adds a warm, complex flavor but is optional if you prefer a milder dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture and texture.
