Oh...my....gosh. I LOVE Chinese takeout. Now, I totally grant that Chinese in the U.S. might not actually taste anything like authentic, traditional Chinese food, but I really love it anyway. But, we try not to eat out too often, as we don't really have a lot of spare cash just sittin' around, and, well, I'm not big on not knowing what, exactly, goes into my food. So, in an effort to feed my love for Chinese, but make it more affordable and nutritious, I attempted my own veggie Lo Mein.
It turned out pretty great. Husband said it was "just ok", but then continued to eat a second, heaping helping. :) You could easily add some chicken, shrimp, pork, or tofu to this, as well. I used curry powder, but would use a bunch less next time, or leave it out all together. What's your favorite Chinese takeout dish? Try this spin on another "classic"!
Veggie Lo Mein
served 2, plus leftovers
2 Tbs coconut oil (olive oil will also work)
*1/4 hoisin sauce (I made my own, see recipe below)
1 Tbs soy sauce
1 Tbs honey (or agave)
1 tsp fresh ginger, minced
1/4 tsp cayenne pepper
1/4 tsp curry powder
2 tsp minced garlic
1 cup water or broth
2 tsp ground flax (optional; will help to thicken up the sauce)
8 oz or so of uncooked spaghetti/linguini/lo mein noodles
lots of veggies; I used
-carrots (shredded, 1 or 2 large carrots)
-mushrooms (sliced, a handful or so)
-bell pepper (sliced, 1/2 - 1 full pepper)
-onion (1/4 cup, diced)
-broccoli florets (1/2 a head to a head)
-nappa cabbage (1-2 cups, thinly sliced)
other options include:
-cauliflower
-squash
-really just about anything you want
*Homemade Hoisin
makes about 1/4 cup, so what you need for the recipe above
2 Tbs soy sauce
2 Tbs sesame seed oil
1 tsp minced garlic
1 heaping Tbs peanut butter
sprinkle of red pepper flakes
2 tsp honey
1 Tbs vinegar (I used apple cider)
Mix all ingredients together; whisk well to combine.
For the Lo Mein:
Boil a pot of water and cook pasta per package instructions. Meanwhile, prepare all your veggies and your homemade hoisin, if using. When pasta is done, drain and set aside (if you time things right, you should be able to basically get your veggies cooked at the same time the pasta is cooking).
Heat a large sauce pan over medium-high heat. Add your oil. Stir fry all the veggies you're using (except the cabbage) until tender (a few minutes). Add your nappa cabbage (if using) and cook for another minute. Stir in your soy sauce, honey, ginger, cayenne pepper, curry powder, and hoisin sauce. Add the water and then the ground flax. Stir. Cook, stirring here and there, until the sauce has thickened up a bit.
Add your cooked noodles and toss around with tongs to get everything evenly coated. Devour. Repeat next Friday. :)
Veggie Lo Mein
served 2, plus leftovers
2 Tbs coconut oil (olive oil will also work)
*1/4 hoisin sauce (I made my own, see recipe below)
1 Tbs soy sauce
1 Tbs honey (or agave)
1 tsp fresh ginger, minced
1/4 tsp cayenne pepper
1/4 tsp curry powder
2 tsp minced garlic
1 cup water or broth
2 tsp ground flax (optional; will help to thicken up the sauce)
8 oz or so of uncooked spaghetti/linguini/lo mein noodles
lots of veggies; I used
-carrots (shredded, 1 or 2 large carrots)
-mushrooms (sliced, a handful or so)
-bell pepper (sliced, 1/2 - 1 full pepper)
-onion (1/4 cup, diced)
-broccoli florets (1/2 a head to a head)
-nappa cabbage (1-2 cups, thinly sliced)
other options include:
-cauliflower
-squash
-really just about anything you want
*Homemade Hoisin
makes about 1/4 cup, so what you need for the recipe above
2 Tbs soy sauce
2 Tbs sesame seed oil
1 tsp minced garlic
1 heaping Tbs peanut butter
sprinkle of red pepper flakes
2 tsp honey
1 Tbs vinegar (I used apple cider)
Mix all ingredients together; whisk well to combine.
For the Lo Mein:
Boil a pot of water and cook pasta per package instructions. Meanwhile, prepare all your veggies and your homemade hoisin, if using. When pasta is done, drain and set aside (if you time things right, you should be able to basically get your veggies cooked at the same time the pasta is cooking).
Heat a large sauce pan over medium-high heat. Add your oil. Stir fry all the veggies you're using (except the cabbage) until tender (a few minutes). Add your nappa cabbage (if using) and cook for another minute. Stir in your soy sauce, honey, ginger, cayenne pepper, curry powder, and hoisin sauce. Add the water and then the ground flax. Stir. Cook, stirring here and there, until the sauce has thickened up a bit.
Add your cooked noodles and toss around with tongs to get everything evenly coated. Devour. Repeat next Friday. :)