Cook 8 oz of lo mein egg noodles or 8 oz of thin spaghetti (I used vermicelli) in pot of salted boiling water – if using vermicelli, cook for about 6 minutes for al dente, 8 minutes for more tender noodles (al dente is best). Drain. Toss with a tiny bit of oil (to keep from sticking together), and set aside.
Chop 2 cloves of garlic
Slice 1 red bell pepper
Julienne 2 carrots
Thinly slice 1 onion (I like lots, mine was large)
Slice thinly 1/2 head green cabbage (2 cups)
Drain 1 can sliced water chestnuts
Wash 1 cup snow peas
wash/chop 2 cups spinach or bok choy leaves
Whisk 2 TB soy sauce, 2 tsp sesame oil, 1 tsp ground ginger, 2 tsp brown sugar in a small bowl, set aside.
Add garlic to wok or very large skillet with oil on medium heat, cook til it starts to sizzle, being careful not to burn it. Add carrots, bell pepper, water chestnuts, onion, and stir fry til carrots are slightly tender, and garlic, peppers and onion are fragrant.
Turn heat up to almost high, add sliced cabbage and cover to steam it for about 5 minutes, lift lid and stir, adding in snow peas. Stir peas into it all, replace cover and continue to steam another 3-4 minutes.
Reduce heat slightly and remove cover. Stir peas and cabbage into veggies . Add in hot noodles, pour sauce over all, toss all to combine, and continue to cook for another minute or two, til sauce coats all.
Serve hot with scallions.
This is modified from a few recipes I’ve seen online. One of them called for mushrooms and spinach w/the red pepper and carrot, the other one called for the bok choy and snow peas. I love mushrooms, but I’m out of them, for the time being
Yummy
I do 🙂
Lo Mein mmmmmm 🙂 This really looks delicious.
It totally is! My first time making it. Will cut down on the oil to cook it next time (the sauce had sesame oil in it, too). It’s a quadruple batch!
I don’t like water chestnuts or onions, but everything else looks good.
I would happily remove water chestnuts and onions for anyone who asks.
MOAR FOR ME
C’mon over, there’s lots and lots
I do
Everyone should
Can I get the recipe for this please?
Sure. Here ya go:
Cook 8 oz of lo mein egg noodles or 8 oz of thin spaghetti (I used vermicelli) in pot of salted boiling water – if using vermicelli, cook for about 6 minutes for al dente, 8 minutes for more tender noodles (al dente is best). Drain. Toss with a tiny bit of oil (to keep from sticking together), and set aside.
Chop 2 cloves of garlic
Slice 1 red bell pepper
Julienne 2 carrots
Thinly slice 1 onion (I like lots, mine was large)
Slice thinly 1/2 head green cabbage (2 cups)
Drain 1 can sliced water chestnuts
Wash 1 cup snow peas
wash/chop 2 cups spinach or bok choy leaves
Whisk 2 TB soy sauce, 2 tsp sesame oil, 1 tsp ground ginger, 2 tsp brown sugar in a small bowl, set aside.
Add garlic to wok or very large skillet with oil on medium heat, cook til it starts to sizzle, being careful not to burn it. Add carrots, bell pepper, water chestnuts, onion, and stir fry til carrots are slightly tender, and garlic, peppers and onion are fragrant.
Turn heat up to almost high, add sliced cabbage and cover to steam it for about 5 minutes, lift lid and stir, adding in snow peas. Stir peas into it all, replace cover and continue to steam another 3-4 minutes.
Reduce heat slightly and remove cover. Stir peas and cabbage into veggies . Add in hot noodles, pour sauce over all, toss all to combine, and continue to cook for another minute or two, til sauce coats all.
Serve hot with scallions.
This is modified from a few recipes I’ve seen online. One of them called for mushrooms and spinach w/the red pepper and carrot, the other one called for the bok choy and snow peas. I love mushrooms, but I’m out of them, for the time being
Bobbi Jo Woods Thank you so much!!!
Enjoy