Vegetable Lo Mein

Vegetable Lo Mein

I make a lot of stir fry dishes. It seems there are countless variations. It’s a great way to use up whatever veggies you have on hand. It also is an easy way to eat more veggies. For dinner with friends the other night I had planned on just doing a stir fry vegetable side dish and I am sure it would have been good.  Adding the noodles really brought it up a notch.  I used some chicken stock, but you could use vegetable stock if you want to make it a vegetarian dish.

 Vegetable Lo Mein

oil

1 medium onion, sliced

3 carrots, peeled and cut into matchsticks

8 oz. sliced mushrooms

8 oz. pea pods, trimmed

1 sweet pepper, seeded and chopped

4 c. shredded Chinese cabbage- you could use any cabbage really or even bok choy

1 c. stock- I used chicken

2 packages ramen noodles, cooked 1 minute and drained*

soy sauce

vegetarian oyster sauce

hot pepper sauce

fresh grated ginger

fresh cilantro or parsley

Heat oil in wok or large skillet and cook the onions until wilted. Add the carrots and stir fry 3 minutes more. Add the mushrooms and pea pods and stir fry 2 more minutes. Add the pepper and Chinese cabbage and stir fry 3 minutes more. Toss in the noodles with the stock and seasonings and cook for about 4-5 minutes or until all in heated through. The noodles will absorb most of the liquid.  Adjust the amount of seasonings to your taste.  Add the fresh herbs right before serving. Serves 6.

* Save the seasoning packets for another use.