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Am I the only one here who has a small addiction to Chinese food? I didn’t think so.
We usually have either a Thai or Chinese themed dinner once a week, so I am constantly dealing with leftovers of my homemade Vegetable Lo Mein.
This recipe will take just as much time, if not less, to order and pick up food from your local Chinese Restaurant. However, it’s MUCH healthier AND cheaper!
The Lo Mein Dinner Transformed Lettuce Wraps are a fun way to use up any leftover you have, while adding a bright crunch of fresh greens! My girls absolutely love these in their lunch!
You can have fun with this recipe. Add different vegetables if the ones in the recipe aren’t your favorite. Sometimes I don’t have cabbage, so I’ll add mushrooms. Forgot to pick up the bean sprouts? Celery is a great substitute. Love broccoli? Add an extra cup. It‘s a very flexible recipe… so have fun!
The best part? Any leftovers can be re-used the next day in lettuce cups! These are the type recipes we suggest in our MOMables menus! Cook once, eat twice.
Vegetable Lo Mein
- Yield: 4 servings
- Cuisine: Lunch
- 8 ounces spaghetti or angel hair pasta
- 3/4 cup chicken broth (or vegetable broth to make this vegetarian friendly)
- 1/4 cup soy sauce
- 1 TB cornstarch
- 2 TB peanut or vegetable oil
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1/2 cup thinly sliced red onions
- 1 cup broccoli florets
- 1 cup snow peas
- 1/2 cup bean sprouts
- 3 cloves of minced garlic
- Cook pasta according to package for al dente. Drain and set aside.
- Next, in a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Set aside.
- Heat the oil in a wok or large frying pan over medium-high heat. Stir in onion,garlic, carrots, cabbage and broccoli. Cook for about 3-4 minutes. Add the broth mixture, bean sprouts, and snow peas. Stirring often, continue to cook for about 5-7 minutes, or until vegetables are tender but still a little crisp.
- Combine the vegetable mixture with the cooked pasta, toss and serve.