20 Minute Vegetable Lo Mein

I’m drooling as I type and wishing I had made a massive batch of this lo mein. At the same time… this is exactly why I make exactly enough for myself and my husband, because I know me well enough to know I will eat until I’m sick. My weakness is and has always been pasta. In any shape or form. I have zero self control. I have to make the exact serving size that I want so when it’s gone, it’s gone.

This dish is easily less than half the calories of the regular dish but you do not have to sacrifice flavor here. You get that delicious “greasy” taste. I’m aware that it sounds weird to call it a greasy taste but when I get Chinese food, that’s exactly what I want to feel like I got a gooooood dose of cheat meal food! This recipe takes care of that, without the extra calories. AND IT COMES TOGETHER IN 20 MINUTES. So good.

Give this a try and let me know what you think. As always, follow me on Facebook and Instagram – I appreciate your support.

20 Minute Vegetable Lo Mein

Serving Size:

1 cup

Time:

20 minutes

Difficulty:

Easy

Ingredients

• 1 lb rice noodles
• 1/2 cup julienne carrots
• 2 cups shredded cabbage
• 1/4 cup green onion, chopped
• 3 tablespoons oyster sauce
• 1/4 cup low sodium soy sauce
• 1 tablespoons sugar (I use coconut)
• 1 teaspoon apple cider vinegar
• 1 tablespoon minced garlic
• 1 teaspoon dried ginger
• 1/2 teaspoon pepper
• 1 tablespoon sesame oil

Directions

1. Cook pasta as the package directs. When you drain, run cold water over the noodles to stop the cooking process. Add a splash of oil to stop the noodles from sticking. Leave in the strainer.
2. While the pasta is cooking mix the sauce. In a small bowl, combine oyster sauce, soy sauce, sugar, vinegar, garlic, ginger, pepper, and sesame oil. Set aside.
3. In the same pot, sauté carrots and broccoli until fork tender. I use a little extra soy sauce for liquid rather than oil to reduce the fat and calories. When the vegetables are almost fork tender, add cabbage and continue to sauté.
4. Add noodles back to the pot. Cover in the sauce and cook on high heat until everything is combined. Top with green onion and serve.