Last night’s dinner was supposed to be homemade veggie ramen, but when there’s a rare 65 degree day in March, the last thing I want is soup. Instead, I threw together a quick veg-loaded lo mein with leftover plain spaghetti as the noodles and let me tell you, it was SO good.
The brown rice spaghetti ended up breaking into smaller pieces as it was already cooked fully and a day old. But it ended up working out perfectly because it was a lot easier to eat! Broken lo mein it is. You can use any noodle for this dish, and if you undercook them a bit before adding to the veggies + sauce, they should stay whole. Either way, it’ll taste great so that part is up to you. There are a variety of ways you can make this simple + delicious dish so let’s get into it! PS: this lo mein is just as good cold, so leftovers are a must.
INGREDIENTS:
(serves 3-4)
8 oz of noodles (spaghetti, vermicelli, soba, flat- whatever works!)
1 red bell pepper, very thinly sliced
2 cups shredded cabbage (napa or savoy ideal, but green works too)
1 cup mushrooms, sliced
2 cups bok coy, roughly chopped
2 scallions, chopped
1 egg (optional)
cilantro + peanuts for topping (optional)
for sauce:
1/4 cup tamari, soy sauce, or coconut aminos
2 tsp sesame oil
2 tsp coconut sugar (or honey, or a mix)
2 tsp sriracha (or other hot sauce)
1 tsp fresh ginger, grated
splash fish sauce or lime juice (optional)
RECIPE:
Chop all veggies first to get fully prepared as this comes together quick. Make sauce and set bowl aside.
Cook noodles as directed, but undercook by 1-2 minutes. Rinse under cold water to stop the cooking and set aside. If you’re using day old noodles, just have them ready.
Heat up a large frying pan or wok over medium heat. Add a good drizzle of avocado or coconut oil. Throw in the mushrooms + peppers, tossing for a few minutes. Then add in the cabbage + bok choy to toss.
A few minutes later, add in the scallions + the noodles, tossing to combine until things start to mix together. (If you’re using day old noodles, you may need to add a splash of water to help them soften.) Pour in the sauce and keep tossing. Push the noodles/veggies to the side a little and crack the egg right on the pan. Use your wooden spoon to quickly scramble/stir the egg into the mixture.
Once everything is fully combined, taste and add in more soy sauce or maybe even some lime juice if needed.
Top with freshly chopped cilantro and crushed peanuts. Enjoy!