Vegetable lo mein is one the simplest dishes to me in Chinese cuisine. There is plenty of flavors. You can add whatever you would like IE: mushrooms, carrots, snow peas, peas, celery, or whatever meat you choose. If I do add meat to my vegetable lo mein I like roast duck. It’s tender and dark but full of flavor. To be specific I love orange duck paired with it. It something about the combination of all the flavors.
Generally every Chinese lunar new year I make an entire feast. This year however we are going out to a nice steak restaurant with the family since we have been cooking so much lately. We have also been working on the house and everyone seems to be in two different places. It’s the first night we are all together. I love going to restaurants because it gives me time to visit with the family while getting updated on all that is happening in their lives. Sometimes I do miss things.
Do you go out with your family to eat? What are your favorite places? We go out on date nights at least once a month. It’s a great break for V and I. We also like to take the family out once in awhile to play catch up and just enough time with them. Although, I didn’t get to do my huge feast I truly enjoyed lunch with Tommy. Once Chancelor came in the door I handed him a bowl also. He was pretty excited! They love this dish; it is so simple to make. This time all I had on hand was carrots and celery. I generally put spring onions also but I was out. Ginger, soy and garlic accompany it perfectly. Most of the items I keep on hand at all times for a quick lunch or easy dinner before my favorite shows come on.
Vegetable Lo Mein
Yield 4 Servings
Lo mein noodles tossed with celery, carrots, ginger and garlic.
- 4 carrots; diced
- 4 stalks of celery; diced
- 1 teaspoon ginger; minced
- 1 tablespoon olive oil
- 3 cloves garlic; minced
- 1 package of lo mein noodles
- 2 tablespoons soy sauce
- Fresh cracked pepper
- In a pasta pot, bring water to a boil with one tablespoon soy sauce. Add noodles and cook as directed on package. Usually 4 minutes does the trick.
- In a saute pan or wok add in vegetables, garlic, and ginger with a tablespoon of olive oil. Cook for 3 to 5 minutes on high until vegetables are tender. Remove vegetables from heat and put in a small bowl.
- In saute pan, add cooked noodles and one tablespoon soy sauce. Toss well and saute for about 2 minutes on medium heat. Remove noodles and toss with vegetables.
- Top with fresh cracked pepper. Serve with spring onions for garnish.
You may add any meat or other vegetables you like.