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One of my absolute favorite things to get from the Chinese Carry-Out back home in DC, or anywhere for that matter, is spicy veggie lo mein. Even though I go super long periods without eating it because I don’t eat out too often, you can rest assured that when in doubt of what to order, I’ll order this specific dish. Now I have my very own recipe.
I recently went to an asian fusion restaurant with friends and we ordered up some lo mein to devour. I noticed it had a certain sauce on it rather than the normal soy sauce, so it made me think of the garlic teriyaki sauce I bought in Montreal during my visit. I immediately thought I could make it at home because it seemed simple enough and I love a good noodle dish. It’s also great to make abroad if you’re like me and like to cook a meal or two a day to save money. Just stock up on veggies and a pack of noodles and voila. Oh, and let’s add travel into the equation even more and say that this recipe is perfect for when you’re dreaming of Thailand or some other cool, kick ass place. Bon appetit 😉
Spicy Veggie Lo Mein
Cook Time: 30 mins or less
What You’ll Need
Lo Mein Noodles – 1 Pack
Kikkoman Sauce – 1 Bottle
Bean Sprouts – 1 Cup
Green Bell Pepper – 1/2
Crushed Red Peppers
Peeled Garlic Cloves
PREP AND COOK
- If I were you, I’d buy all the veggies that tickle your fancy. Next time around I’ll definitely add more and a bigger variety, but for now, chop up those mushrooms and pepper, and dice the garlic.
- Heat a saucepan with olive oil and toss the veggies into it along with any seasonings you like, crushed red peppers in my case, and sauté until you’ve reached your desired texture. I like my greens a little crunchy so I had no problem tossing them in with everything at the same time. If you prefer your peppers soft, you may want to sauté them first as everything else will cook pretty fast.
- Boil water for the noodles and follow the directions on the packaging. This specific pack said place in boiling water for 3 minutes or more, depending on how you like them. They cook super fast, like ramen, so beware. I’d also use spaghetti noodles next time, which was my original choice until I saw these 🙂
- Add in about 1/3 of the bottle of sauce. It’s just for flavor, not to drown the noodles and veggies. Trust me on this. It packs a punch and it’s also the reason I didn’t add salt or other seasonings. I try to be conscious of seasons but it’s not even needed with this meal. Let the sauce simmer for about 2-3 minutes.
- Add the already drained noodles into the veggie/sauce mixture and toss or stir until it’s all mixed together.
- Plate and serve. Congrats, chef!
Let me know what you think if you do try out this recipe. And be sure to follow my snapchat [@WanderlustMyWay] to catch me cook in real time.