
By Nicole Duncan
Vegetable Lo Mein
12 steps
Prep:20minCook:20min
Updated at: Thu, 17 Aug 2023 13:54:01 GMT
Nutrition balance score
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Ingredients
8 servings

Kosher salt
or coarse, to taste

1 x 1 poundthin spaghetti
package

¾ cupsvegetable broth

¼ cupdry sherry

12 tablespoonssoy sauce

1 tablespooncornstarch

1 teaspoonsesame oil

1 teaspoonsugar

ground black pepper
to taste

2 tablespoonsextra virgin olive oil

2 teaspoonsminced garlic

½ cupcelery
thinly sliced

1 cupcarrots
thinly sliced

1red bell pepper
stemmed, seeded, thinly sliced, an cut into 1-inch pieces
2 cupsfresh sugar snap
or snow peas

2 cupsnapa cabbage
shredded

1 cupfresh bean sprouts
optional

½ cupcanned bamboo shoots
drained, optional
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Salt the water generously and add the pasta.
Step 3
Return the water to a boil
Step 4
cook according to package directions, stopping 2 minutes so before the pasta is fully cooked.
Step 5
Drain and set aside.
Step 6
Meanwhile, combine the broth, sherry, soy sauce, cornstarch, sesame oil, sugar, and black pepper in a small bowl or container.
Step 7
Set the sauce aside.
Step 8
Heat the oil in a large skillet or wok over high heat.
Step 9
Add the garlic, celery, carrots, red pepper, and sugar snap peas and cook until everything becomes crisp-tender, 3 minute Mix in the pasta and cabbage.
Step 10
Cook, stirring occasionally, until everything is combine and hot and the cabbage is a bit wilted, 2 minutes.
Step 11
Add the sauce and toss until the noodles are cooked and absorb most of the sauce, and the rest of the sauce is sligh thickened, another 2 minutes or so.
Step 12
Stir in the bean sprouts and/or bamboo shoots if using.
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