Vegetable Lo Mein
10 oz Lo Mein Noodles
1/2 head cabbage, shredded
1 large red bell pepper, cut into strips
1 large onion, cut into strips
3 large carrots, sliced
1-2 cups snow peas
olive oil *to lightly coat cooked noodles and for wok.
Sauce: (make triple this amount *to taste)
2 tablespoons soy sauce (or more, to taste)
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha (or more or less, to taste)
1/2 teaspoon Red Hot Chili Oil (more or less, to taste
Cook lo mein noodles, drain, drizzle with a touch of oil (set aside).
In large non stick wok or pan, I placed half a head of shredded cabbage, one large red bell pepper, one large onion, 3 large carrots, 1-2 cups snow peas, stir fry on high in a light amount of oil, until cabbage has wilted. Make sauce (I triple the amount of sauce, 1/3 goes in with veggies, 1/3 gets tossed with noodles and 1/3 used if needed near end)... once all veggies are wilted, add noodles back in and stir to combine, serve hot.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home