Vegetable Lo Mein
- 1 tablespoon vegetable oil
- 4 ounces shitake mushrooms, sliced
- 4 cups shredded Napa cabbage
- Kosher salt
- 1 carrot, thinly sliced or peeled into ribbons with a vegetable peeler
- 7 ounces of snow peas, whole or thinly sliced
- 1 medium clove garlic, grated (about 1 teaspoon)
- 2 teaspoons grated ginger
- 3 scallions, sliced
- 14 ounces cooked lo mein noodles
- 1/4 cup low-sodium soy sauce
- Sesame seeds for garnish (optional)
- Chopped fresh cilantro for garnish (optional)
- This recipe is vegan
- Produce
- Carrot (1)
- Cilantro, fresh (1)
- Garlic (1 medium clove)
- Ginger (2 teaspoons)
- Napa cabbage (4 cups)
- Scallions (3)
- Shitake mushrooms (4 ounces)
- Snow peas, whole or thinly sliced (7 ounces)
- Condiments
- Soy sauce, low-sodium (1/4 cup)
- Cooking & Baking
- Kosher salt (1)
- Sesame seeds (1)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Lo mein noodles, cooked (14 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 26, 2012 (3 months ago).
82 people saved this recipe.
