Faster Than Takeout Veggie Lo Mein

You know those days when you get home and you just want noodles, but that little voice in your brain says, “You can’t just have noodles, you have to at least try for some protein or vegetables or something”, but all you want is noodles?  Or, those days when you get home and you are just craving takeout but the thought of actually ordering and paying for said takeout is deeply undesirable?

This recipe is for those days, friends.

Lo mein is a personal favorite of mine, but one that seems kind of silly to order as takeout when it is so easy to prepare at home. Plus, it’s ready in less time than it would take for me to call in an order, let the restaurant prepare the order, and then go retrieve the order, because my local Chinese takeout place does not deliver. In fact, in the time that it would take me to stare at the menu, waffling on if I really should be getting takeout at all and deciding what I want, I could have made this lo mein.

Just look at that noodle-based, veggie-laden goodness! This recipe also uses edamame, to add just a little extra protein, but you could also easily fry up some tofu and toss it in with the noodles, vegetables, and sauce.

My sauce recipe is based on the one used in The Recipe Critic’s Garlic Beef and Broccoli Lo Mein, which I also really enjoy and highly recommend, but it has a few tweaks. I hope you enjoy this recipe as much as I have-~-and that it proves to be a weeknight hero for you as well!

RECIPE (yields 4 servings)

INGREDIENTS

• 2/3 of a package of lo mein noodles
• 1 large head of broccoli, trimmed and cut into bite-size pieces
• 1/2 red bell pepper, cut into thin slices
• 1/3 shredded/matchstick carrots
• 1 to 1 1/2 cup frozen edamame, thawed
• 1 1/2 tsp minced garlic
• 1/4 cup brown sugar
• 2 1/2 T Hoisin sauce
• 1/4 reduced sodium soy sauce
• 1 small squeeze of squeeze ginger (or, approximately 1/4 tsp ground ginger)
• 1 tsp sesame oil
• 1 tsp honey
• Pepper, to taste
• Sriracha, to taste

DIRECTIONS

1. Prepare lo mein noodles according to package instructions, taking care not to overcook them.
2. In a skillet over medium heat, add a drizzle of olive oil, just enough to coat the bottom. Add in broccoli and sauté about 2 minutes. Add in the carrots and bell peppers and cook an additional 2-3 minutes.  Add in the edamame and cook, stirring, for another 2-3 minutes, until edamame is bright green and broccoli is becoming tender. Add in garlic and cook until fragrant.
3. Combine everything in the ingredient list from brown sugar onward in a small bowl and check taste. If salty, offset with a little bit of water. If too sweet, offset with a little extra hot sauce. If you can’t taste the hoisin as the base flavor, add a little more hoisin.
4. Add the noodles into the pan with the vegetables. Pour the sauce of the noodles and vegetables and toss to coat. Cook an additional minute or two, then remove from heat and garnish with a sprinkle of sesame seeds (optional).