One of my hands down favorite take out foods is Chinese. I love all the flavors, the generous portions of veggies and those egg and spring rolls! My daughter and I could honestly could eat it every day, if only my husband would let us! The thing that I hate is how expensive it can be. If Caitlin and I order soup, Lo Mein and egg rolls, we can spend almost $20, which is just not in our budget. So, the trick is to find yourself a easy vegetable lo mein recipe you can make that is almost as good as the restaurant take out.
Easy Vegetable Lo Mein Recipe
I found a recipe online we liked but I tweaked it a bit to add and leave out a few ingredients. What I came up with was this amazingly flavorful easy vegetable lo mein recipe. Sometimes Caitlin and I will make this with chicken or pork added, but we both prefer the veggie version, which is healthier and in my opinion, tastes better.
The other advantage of this recipe is that it is actually quite easy to make. Once you have made it once and gotten familiar with the process, it takes less than 30 minutes from start to finish, and I like that a lot!
The other thing I love about this recipe is you can make it your own! You can add any vegetable or protein you have in the fridge and use the peanut or the sesame oil for a different flavor. Another reason to love this recipe is because it costs pennies on the dollar when compared to your take out price. When you are trying to feed a family of four on one income, you need to cut corners anywhere you can. I do not like to skimp when it comes to feeding my family, and with this recipe, I don’t have to. At just about $2 a serving, they get a healthy dish bursting with flavor that has them coming back for seconds and sometimes, even thirds.
Easy Vegetable Lo Mein Recipe
- 1 lb hokkien or spaghetti noodles
- 3⁄4 cup chicken broth
- 1⁄2 cup soy sauce
- 2 teaspoons sugar
- 2 tablespoons peanut or sesame oil
- 8 scallions, thinly sliced
- 2 carrots, sliced diagonally
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 lb fresh broccoli
- 1/3 lb fresh sugar snap or snow peas
- 1 red bell, yellow and orange pepper, cut lengthwise
- 1 small onion
- Make your noodles according to the package directions. Drain and keep warm.
- In a small bowl, combine chicken broth, soy sauce, and sugar. Mix well and set aside.
- In a large skillet, heat oil over high heat. Add vegetables to the chicken broth mixture.
- Stir fry 3 to 5 minutes or until vegetables are crisp-tender. Toss with the noodles and serve.
What is your favorite Chinese takeout dish?
