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Easy Vegetable Lo Mein Recipe


In Chinese lo mein simply means “tossed mixed noodles,” and is one of the most popular Chinese noodle dishes in America next to chow mein. Just as there are hundreds of different versions of chow mein, there are equally as many delicious lo mein recipes. The main difference between chow mein and lo mein is that chow mein means “stir fried noodles” while lo mein means “tossed, mixed noodles.” Many of the dishes actually come out quite similar.

Personally, I enjoy the wide lo mein noodles, they add a wonderful texture to the dish and hold in more flavor. The recipe below uses these wonderful wide lo mein noodles as well as frozen vegetables to create a quick and easy side dish. Try this delicious recipe and let me know what you think by either posting a comment in the forum or sending a comment through my bio page. Enjoy!

8 oz pkg wide lo mein noodles
16 oz pkg frozen stir fry vegetables
1 tsp salt
2 tbsp peanut oil
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp sherry
˝ tsp garlic salt
1 cup beef broth
2 tsp cornstarch
1 tbsp rice wine vinegar

  1. Fill a large pot with water, add the salt and bring it to boil. Add the noodles and let them cook for about 5 minutes or until they are as the Italian’s say “al dente.” Then drain them thoroughly in a colander.

  2. While the noodles are boiling, microwave the frozen vegetables for about 5 minutes. We want them to be just heated through, but not overcooked. The Birds Eye Steam Fresh vegetables are what I prefer to use simply because you can cook them right in the bag, and they come out perfectly.

  3. Heat the peanut oil and sesame oil on high in a large non stick pot or wok.

  4. Add the noodles and mix thoroughly until they are completely coated with the oil.

  5. Next add in the vegetables along with the soy, sherry, and garlic salt. Stir fry for about 2 minutes.

  6. Add the beef broth and bring it to a boil.

  7. Mix the cornstarch with just a little water to dissolve and stir it in until thick.

  8. Put the lo mein in a serving bowl and after cools a bit add the rice wine vinegar. The vinegar gives this dish an extra kick and brings out the flavor of the soy and sesame.

  9. Makes 4 servings.

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Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

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