Veggie or chicken Lo mein is something I have always loved, yet have never attempted to make on my own- I never thought I’d do it justice. After recreating this recipe, I am happy to say that it wasn’t a disappointing dish, yet it of course will be never as good as you get in an authentic restaurant. When I make this again, I want to try a different kind of cabbage- I used a traditional cabbage and it was not as soft as I am used to in a chow mein or lo mein dish. It was still packed with flavor and I was impressed how easy and quick it was to make. I did add some cubed chicken to please the men in my home- it was still good!
Vegetable Lo Mein
What you’ll need:
- 1 Tbl oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 bunch sliced green onions
- 1 lb fresh steamed thin chow mein noodles*
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup lo mein sauce
*Note: Fresh steamed chow mein is only partially cooked and can be found in the refrigerated section at most Asian markets. If you can’t find fresh chow mein noodles, then use the dried noodles by cooking them first and remove about 1 minute before the package directions. Drain them and rinse with cold water. If using fully cooked noodles, reduce the chicken broth to 1/4 cup.
What to do:
- In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside.
- In large wok or pan, heat oil and add green onions, cabbage and carrots. Stir fry for about 2-4 minutes, or until the cabbage is wilted.
- Add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 30 seconds and then add the remaining chicken broth. Cook for another minute or so or until all the liquid is dissolved.
- Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce, and continue to cook for another 2 minutes. Remove from heat and serve.