I love eating foods from other cultures, or food that I have experienced in my travels.  I also adore a great takeout makeover!  This recipe fits into all of the above.

I used to obowl of chinese chicken lo meinrder Chinese takeout often with the understanding that it was going to a very greasy, salty, indulgent meal that left me feeling lousy later on.  Then on a business trip to China, I discovered lo mein the way it was always meant to be.  I watched in fascination as the beautiful, eggless noodles were being handmade.  Fresh vegetables and noodles were stir fried and everything was tossed in this rich, flavorful, slightly sweet sauce.  It wasn’t greasy.  It was light and wonderful.

I played with different recipes and ingredients to get something that reminded me of those amazing noodles from my trip.  What I discovered is that lo mein is really versatile and easy.  Make it with lo mein noodles or spaghetti. Use whatever vegetables you have on hand.  I have made it with soy sauce, Tamari sauce, and even Bragg’s Amino Acids because that is what I had on hand when a craving hit! Throw in some meat if you like or add some heat with a few chiles!  It is up to you. So grab your chopsticks and give it a try!

Vegetable LoMein

  • 8 ounces lo mein noodles or spaghetti
  • 1 TBSP olive oil
  • 3 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 4 cups julienned vegetables (I like red bell pepper, carrot, scallion, cabbage.  Have you seen the bagged broccoli slaw?  That stuff is amazing in this!)

For the sauce:

  • 4 TBSP low sodium soy sauce (I like Tamari)
  • 1 TBSP brown sugar
  • 2 TBSP rice wine (Mirin) or white wine or even broth
  • 3 tsp toasted sesame oil
  • 1 tsp sriracha sauce (optional)

Cook the noodles, per the package directions, to al dente.  Drain well.

In a small bowl, stir together the sauce ingredients until the sugar dissolves completely.  Set aside.

In a skillet or wok, over high heat, sauté the garlic and ginger in the olive oil.  When fragrant, stir-fry your vegetables, stirring often, until tender.  Stir in the cooked noodles, tossing to combine with the vegetables.  Add the soy sauce mixture and continue cooking for a minute or two to fully coat each noodle with sauce.

This is amazing served hot, room temperature or cold.