Quick Veggie Lo Mein

So versatile…you can use any veggies you like. Feel free to add chicken (my hubby’s favorite way), beef, or tofu (my favorite way). Quicker, easier, less expensive, and healthier than take out. Oh, and don’t forget the chopsticks.

Shopping List:

1 Package of Lo Mein noodles or thin spaghetti

Protein of choice: chicken, beef, tofu (slice thin for quick cooking). Optional

1 Package of shredded carrots

2 Cups of Kale. Washed, rinsed, and chopped fine

¼ Cup of white onion, chopped

¼ Cup of parsley, chopped

¼ Cup of green onion, for garnish (optional)

1 Tablespoon of oil (I use avocado oil)

For Sauce:

1 Cup of Vegetable stock

1 Tablespoon of arrow root or corn starch

¼ Cup of Tamari (gluten free soy sauce) or low sodium soy sauce

1 ½ Tablespoons of hoisin sauce

1 Teaspoon of brown sugar or honey

1 Tablespoon of sesame oil

1 garlic clove, minced

Method:

1. Cook noodles according to package.
2. Make the sauce: In a Bowl add vegetable stock and arrow root or corn starch. Mix well. Add in Tamari (or low sodium soy sauce), hoisin sauce, brown sugar, sesame oil, and garlic. Whisk and set aside.
3. In a large high side pan, heat the oil on medium. Add protein (chicken, beef, or tofu), if using. Cook until almost done.
4. Add vegetables (white onion, kale, carrots) to the pan (add a splash of water if pan is dry). Let sauté for 3 minutes.
5. Give sauce another quick stir then pour in with vegetables and protein.
6. Gently toss and simmer for a few minutes as sauce thickens.
7. Transfer to a big bowl or divide into small ones. Top with green onion and parsley.

Enjoy!

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