The BF has extremely refined tastes. Which is why we recently picked up a case of ramen noodles on a Costco run. Since I refuse to allow him to eat an entire case of it, I’ve had to put my culinary thinking cap on to devise some tasty alternatives to help him in his quest to eat a lot of stringy white noodles. Lo Mein, like most pasta dishes, is a great “kitchen sink” meal where you can throw in whatever veggies you have on hand and need to use up. Below is a basic recipe but I’d love to hear about what you come up with either in the comments or on the Facebook page. Happy eating!
Vegetable Lo Mein
–1 package ramen noodles, seasoning packet discarded
–tsp sesame oil
–2 TBSP canola oil
–2 TBSP minced ginger
–3 cloves minced garlic
–small white onion, diced
–1 bell pepper, seeds removed and chopped
–2 carrots, peeled, sliced, and chopped
–1 small head broccoli, roughly chopped
–2 TBSP mirin
–2 TBSP soy sauce
Cook the ramen noodles in a small saucepan as directed on the package. When the noodles are done, drain them and set aside.
Heat the sesame and canola oils over medium high heat. Add the ginger, garlic, and onion to the pan and sauté for a few minutes until fragrant.
Add the remaining vegetables and and sauces and toss to combine well. Turn the heat down to medium-low, add the noodles and toss all to mix up, so the sauce coats the noodles and the vegetables and noodles are well mixed. Serve!
Dammit Jim, I’m not a doctor…
Time: 20 minutes
Serves: 4
Calories: 300 calories
