Vegetable Lo Mein

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Recipe submitted by kaelen/ kaelen@gmail.com, 05/28/05

Vegetable Lo Mein

Ingredients (use vegan versions):

white soba Japanese noodles (not buckwheat)
1 can water chestnuts
1 can baby corn
5-6 stalks of green onions/scallions
1-2 carrots
3 large handfuls of fresh bean sprouts
approx 3 tablespoon soy sauce
approx 1 tablespoon sesame oil
approx 1 cup sweet spicy chili sauce
optional: any other vegetables you enjoy! peppers, broccoli, etc! *note, if you are using
broccoli, it is best to blanche or steam first so they are not extremely crispy and
uncooked
olive oil or peanut oil (anything you prefer)

Directions:

This recipe is very quick and requires little preparation, making it easy to make multiple entrees at once. I serve this with a homemade hoisin sauced baby bok choy side dish (have submitted the recipe as well).

*Sidenote: sweet chili sauce is spicy but is diffused nicely with the noodles. This product is found in a bottle in the sauces section of a grocery store (maybe in the ethnic section of yours). I purchase this at my local whole foods and have no problem finding different brands of the same product. You shouldn't have a problem finding it. It definitely makes the dish though. A must-ingredient! enjoy!

1. Boil japanese noodles for approximately 9 minutes, or until al dente.

2. Five minutes into the noodles being boiled, chop up your green onions and start sautéing them in a wok (or large pan) in your oil of choice.

3. Peel carrots and add the shavings to your pan, along with the water chestnuts (water drained), baby corn (water drained), and any other vegetables you are using (Note: not the bean sprouts).

4. When the lo mein is al dente, transfer the noodles to the stir fry pan.

5. Add sweet chili sauce, soy sauce, and peanut oil. Mix well and simmer the dish for 5-10 minutes.

6. One minute before completion, add the bean sprouts. This ensures their crunchiness!

Serves: 4

Preparation time: 20 minutes

sounds very good. like the idea of the peeled carrot. peeled and peeled until nothing left i assume.

Archived comment by: adagio

This was absolutely fabulous! I must live a sheltered life, because when I read sweet chili sauce I thought, what in the world is that; I'll never be able to find such a thing... But my co-op had this brand by The Ginger People called sweet ginger chili sauce. I agree that this ingredient made the recipe! But I think the peanut oil was important too (I wouldn't think itd be as good with olive oil). The sauce was so tasty that my husband said he could have eaten the noodles and sauce without needing any veggies. Being a busy mom, I cheated a bit and used cascadian farms frozen chinese medley vegetables along with the bean sprouts, water chestnuts baby corn and green onions. This made preparation really really easy and quick. Just one question, though, don't you mean udon noodles? From what I understand all soba noodles are made from buckwheat and udon is made from wheat and/or rice. I think non-buckwheat soba noodles is an oxymoron. Anyway, I used udon noodles, and they were great!

Archived comment by: vegmum


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maradfan

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Re: Vegetable Lo Mein

« Reply #1 on: July 23, 2007, 01:37:14 AM »

can't wait to try it, im gonna try it this week for some friends Grin


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killer

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Re: Vegetable Lo Mein

« Reply #2 on: August 06, 2007, 06:42:32 PM »

I followed pretty much everything in this recipe except for the "sweet spicy chili sauce", as I didn't have enough time to head to an Asian grocery, and I had to use what I had on hand. Instead of that, I used approximately 1 cup of Asian Chili oil and I topped off the cup with A Taste of Tai brand Garlic Chili Pepper Sauce. I also used Udon noodles, as I was confused about non-buckweat soba noodles, like the previous reviewer. I used peppers, broccoli, a lot of mushrooms, and extra bean sprouts, and it turned out amazing and pretty spicy (thanks to my substitution). It's definitely a great recipe to work with though, thanks!


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Charbot Kimzoid

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Re: Vegetable Lo Mein

« Reply #3 on: February 06, 2008, 08:29:49 PM »

I've got to tell you, this was awesome! I used zucchini, mushrooms, carrots, and snap peas...I didn't have any sprouts or green onions, and I loathe water chestnuts and baby corn.
This is going to become a regular meal! Thumbs Up


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midori

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Re: Vegetable Lo Mein

« Reply #4 on: February 07, 2008, 10:45:27 AM »

i would guess that the author means neither soba nor udon (white, but too thick), and instead is referring to the wheat noodles used in yakisoba. i usually buy them fresh, even my local safeway has them.


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lindsaypavelka

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Re: Vegetable Lo Mein

« Reply #5 on: February 08, 2008, 02:47:09 PM »

This was magnificent! Wink

I used buckwheat noodles because I had them on hand and they were just great. I cubed some tofu and put it in the wok as I started boiliing the noodles. At the end I added two handfuls of baby spinach a minute before the sprouts. I topped it with some chopped peanuts. Definitely a new favorite!


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Coelacanths

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Re: Vegetable Lo Mein

« Reply #6 on: March 29, 2008, 08:57:30 PM »

Thanks for sharing! I really enjoyed cooking this vegetable lo mein, because it was the first chinese dish I´ve ever tried - and it came out really great Thumbs Up


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the1stdrop

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Re: Vegetable Lo Mein

« Reply #7 on: July 22, 2009, 03:24:29 PM »

I used chow mein noodles (eggless, of course) instead of lo mein (couldn't find any), and used "chicken" broth thickened with cornstarch mixture in addition to the sweet chili sauce to coat noodles and veggies. I used broccoli, carrots and snow peas, and added vegan shrimp and seitan "chicken" strips. This was way good.


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nhyhsh

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Re: Vegetable Lo Mein

« Reply #8 on: July 22, 2009, 05:06:10 PM »

Quote from: the1stdrop on July 22, 2009, 03:24:29 PM

Where do get ur vegan shrimp? I seen some online but didnt know what it would taste like, how do you like them?


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Pecans

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Re: Vegetable Lo Mein

« Reply #9 on: July 22, 2009, 07:31:28 PM »

Quote from: the1stdrop on July 22, 2009, 03:24:29 PM

Yes, please do share where you got your vegan shrimp from. I have been searching for this for quite some time ... Thanks!


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3relefords

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Re: Vegetable Lo Mein

« Reply #10 on: July 22, 2009, 08:13:25 PM »

@ Pecans and Nhyhsh, I ususally find all of my vegan meat substitutes in a local Asian grocery store. They are in the frozen section and they carry everything from vegan shrimp to vegan fish fillets. The items can be pricey sometimes so check around. The shrimp are good, just don't overcook them. I really really love the taste of the fish fillets, they even have the skin on it to make it look real(it's really seaweed). I hope this helps.


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the1stdrop

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Re: Vegetable Lo Mein

« Reply #11 on: July 23, 2009, 09:16:43 AM »

Hi! I actually get them at Whole Foods... the brand is VegeUSA and it says "VEGAN SHRIMP" big on the front of the box... They're really good; the texture is nice without being too like real shrimp, and the flavor is subtle and not too overpowering. They go really good in a stirfry or grilled on a skewer.


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the1stdrop

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Re: Vegetable Lo Mein

« Reply #12 on: July 23, 2009, 11:54:07 AM »

Quote from: Charbot Kimzoid on February 06, 2008, 08:29:49 PM

... and I loathe water chestnuts and baby corn.

Me too! Like seriously cannot stand them!


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Pecans

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Re: Vegetable Lo Mein

« Reply #13 on: July 24, 2009, 01:21:33 PM »

Thanks 3relefords and the1stdrop for the information!

I am excited to try cooking with those products ... I have eaten them at restaurants ... and the fish is yummy yummy ... now I can check out some asian stores to see if they have the product. Thanks again sharing!


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Pecans

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Re: Vegetable Lo Mein

« Reply #14 on: July 24, 2009, 02:29:32 PM »

Quote from: Pecans on July 24, 2009, 01:21:33 PM

P.S. I just found this link to an online store with a bunch of options http://www.vegieworld.com/index.asp


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