Lo Mein, meaning tossed noodles, is a typical Chinese dish featuring soft wheat noodles stir fried with veg (and often meat or seafood) – right up there in familiarity and popularity with egg rolls.
Vegetable Lo Mein
Servings
6 Servings
Ingredients
- 1 1-pound box thin linguine
- 1 head bok choy
- 1 cup fresh bean sprouts
- 1 bunch scallions
- 1 tablespoon canola oil
- 1 1-pound package frozen stir-fry vegetables, thawed and drained
- ½ cup ginger teriyaki sauce
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, rinse and dry bok choy, bean sprouts, and scallions. Quarter bok choy lengthwise and thinly slice scallions.
- Drain pasta and set aside.
- In a large sauté pan or wok, heat oil over high heat. When the pan is very hot, add thawed vegetables and bok choy. Stir to combine and continue to cook and stir for 2 to 3 minutes.
- Add cooked pasta and toss vegetables, stirring continually another 2 to 3 minutes. Add teriyaki sauce. Toss and continue cooking for another 1 to 2 minutes.
- Remove from heat. Add sprouts and scallions and toss again.
Thanks for the comment yes it is a good base and fine on its own but of course easy to customize
I showed it to my sister-in-law who is Asian and she said it was a good basic recipe because you can add other items to it. Thanks for making it easy for those who don’t often cook Asian style. I like the idea that one could use fresh ingredients too in place of the frozen stir fry veges. The frozen ones just make it a little quicker and easier, but red bell pepper, shredded carrot, snow pea pods and water chestnuts will work well too.
Jamie, I haven’t tried the recipe yet, but I noticed that you don’t have any chopped onions, grated garlic or grated ginger in it. I usually saute those three ingredients in toasted sesame oil mixed with avocado oil and add to the pasta. I find it gives the lo mein a good zing of flavor. Sorry, I usually don’t
measure anything but it’s probably about a tsp of sesame oil to a tbsp of avocado oil and about 1 medium chopped onion, 4-6 cloves of garlic chopped and a fingertip of ginger, grated.
1 bunch scallions – tedious slicing down the middle of each one to check that they are not infested with worms.
I am sorry it didn’t work out for you, but the flavor from the teriyaki may depend on the brand some are better than others.
Completely unimpressed with this recipe. Teriyaki adds a lot of sodium, not enough flavor.
One of my favorite dishes!
I making this again Sunday and I’m serving it with the “Rolled Scallion Chicken” posted the other day at JoyofKosher.
I made this yesterday and also used Hoisin – and I used the Soy Vay brand. This is a great recipe. I substitued cabbage for Bok Choy because that is what I had. I did not use any frozen vegetables. I added about 3/4 pound snow peas in the pod and had to omit the bean sprouts because of the fact that they’ve been pulled off the shelf. This is a fantastic recipe. I served it with vegetarian pot stickers.
I use hoisin sauce instead of teriyaki. Kosher brands that I have found are Joyce Chen and Soy Vay (hoisin garlic). Lee Kum Kee made a vegetarian hoisin sauce but I recently read that it will no longer be kosher.