Spring Vegetable Lo Mein
Serves 6
10 mins prep
15 mins cook
25 mins total
This dish is super, super easy, low maintenance and delicious! Oh and it's pretty healthy too!
2 servings
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Bring a large pot of water to a boil. Add the noodles to the boiling water and cook according to package directions. Drain and set aside.
Meanwhile, in a large, heavy skillet or wok (you want it big guys), heat the sesame oil over high heat. When the pan is hot add the red pepper, orange pepper, mushrooms, snowpeas and carrots. After about 3 minute add the cabbage . Stir fry for 2-5 minutes longer or until the vegetables have just begun to soften, but have not lost their crunch. This took me about 5 minutes.
While the vegetables cook combine the soy sauce, rice vinegar, toasted sesame oil, fish sauce, sambal oelek, ginger and garlic, Whisk to combine and set aside.
When you feel the vegetables are ready add the sauce and stir fry for a 2-3 minutes to cook the garlic and ginger. Add the noodles (and chicken, if using) and toss well. Stir fry for one more minute and then remove from heat. Serve immediately and garnish with chopped fresh cilantro and chopped cashews.
