Vegetable Lo Mein

15 ingredients
10 steps

Ingredients

  • 1 medium onion, halved from pole to pole, each half cut into eight wedges
  • 4 ounces shredded cabbage
  • 4 ounces sliced mushrooms
  • 1 1/2 teaspoons garlic
  • 1 1/2 teaspoons minced fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil, divided
  • 4 cups of leftover cooked spaghetti (about 8 oz uncooked)
  • Lo Mein Flavoring Sauce
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 dash hot red pepper flakes
  • 1 teaspoon sugar

Directions

  1. 1
    Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
  2. 2
    Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
  3. 3
    Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
  4. 4
    Add the mushroom, sir fry until tender crisp, about 1 minute.
  5. 5
    Add the cabbage, stir-fry about 1 minute or so longer.
  6. 6
    Stir in garlic and ginger.
  7. 7
    Transfer vegetable mixture to a plate and set aside.
  8. 8
    Put the remaining 1 T. of oil in the skillet; heat until shimmering.
  9. 9
    Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
  10. 10
    Serve immediately.

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