Quick and super easy Lo Mein is such a favorite dinner of ours during the week. I love the variety of this recipe because you can make it vegetarian, add a lot of different veggies or add chicken or shrimp to add some protein. It comes together quick, basically throw everything in the pan and cook. My kind of dinner.
This sauce is so good and it makes a good amount so you can add as little or as much as you like. Or have more for next time too. Love this dish and it’s on our rotation for dinner a lot.
Give this a try and let me know what you think! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
Lolo's Desserts | September 2019
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
4–6 ounces uncooked ramen noodles
1 tablespoon sesame oil
3 green onions, chopped (separate green parts from white parts – you’ll use both separately)
2–3 cups chopped mix of vegetables (carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli)
Sauce: Combine all sauce ingredients into a bowl or jar and stir together/shake. Set aside.
Noodles: Cook the noodles according to package directions. Drain and set aside.
Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions (white parts). Add vegetables to the pan and stir fry until fork-tender, about 5 minutes. Add the rice wine vinegar to loosen the browned bits up off the bottom of the pan. Add back the cooked noodles plus about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed. Serve topped with remaining green onions.
If you want to add a protein, then cook it before the veggies, remove then add back at the same time as the noodles.