You can imagine my surprise and delight then when I came across the recipe I'm sharing today for Vegetable Lo Mein. While Lo mein, of course, was neither pho nor ramen, it was a healthy spin on noodles so that excited me. I made some adjustments and cooked it for dinner this week and it was AMAZING. It was light but hearty and not greasy at all. Since it's healthy and delicious, I thought I'd share it here with you all today.
Vegetable Lo Mein (adapted from WW recipe, 7 pts)
7 oz Chinese egg noodles
1 tsp toasted sesame oil
2 Tbsp low sodium soy sauce
2 Tbsp dry Sherry
1/4 tsp white pepper (I just used black pepper)
1 Tbsp coconut oil
1 Tbsp minced garlic
1 small piece ginger root, chopped
2 cups mushrooms, thinly sliced
1 head broccoli
1/2 cup(s) uncooked scallion(s), thinly sliced (I used two bunches)
1 pinch salt
- In a 2 quart saucepan bring 1 1/2 quarts water to a boil over high heat for pasta. Add pasta and cook according to package directions until al dente. Drain well, return noodles to unwashed saucepan and toss with sesame oil. Set aside. In a small bowl combine soy sauce, sherry and pepper.
- Heat a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add in coconut oil, add garlic and ginger, and stir-fry 10 seconds or until fragrant. Add mushrooms and broccoli and stir-fry for about 3-4 minutes. Add scallions and noodles, swirl in soy sauce mixture, and stir-fry 1 minute or until noodles are hot.
- Plate everything and sprinkle with a little sea salt or flake salt. Or for the spice lovers out there, add Sriracha.
I absolutely loved making this Vegetable Lo Mein and I can't wait to make it again. I hope you all enjoy it too :)