I love ordering Chinese take-out! But sometimes all the MSG, other preservatives/additives, and extra sodium can cause me to get migraines. So I wanted to find a way to enjoy a healthier version of one of my take-out favorites at home where I could control the ingredients. This is one of the few if not the only vegetarian dish I make regularly and I’m telling you, you don’t miss the meat at all! And you can make this dinner even better by serving it with chop sticks and fortune cookies for a fun night of Chinese take-out at home!

Everything Lo Mein

Ingredients

Sauce:
1/4 cup of hoisin sauce

1/4 cup of soy sauce

1 teaspoon siracha, or more if desired

1 teaspoon of rice wine vinegar

1/4 teaspoon of sesame oil

Lo Mein:
1 pound spaghetti

1-2 tablespoons vegetable oil

1 tablespoon of minced ginger

1 tablespoon of minced garlic

1 red bell pepper, sliced

1-2 cups of carrot shreds

1-2 cups of snow peas or sugar snap peas

1 small can sliced water chestnuts, drained

1 can of bean sprouts, drained

1 can of baby corn, drained

1 can of bamboo shoots

1 head of napa, savoy, or bok choy cabbage, shredded/sliced

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a LARGE, nonstick skillet over medium high heat. When oil ripples, add ginger, garlic, and veggies. Stir-fry veggies 2-5 minutes, or until just slightly tender but still crisp, then pour sauce over the veggies and stir to combine.

In a large mixing bowl, dump in the cooked and drained spaghetti noodles then pour the veggie and sauce mixture over the noodles and toss gently together with tongs.

*Note: This recipe makes a TON of lo mein so make it for a crowd or plan to enjoy the left-overs!

Much Love,

M