Vegetable Lo Mein

Vegetable lo mein

This was an okay recipe. It was easy and quick, but it was not bursting in flavour and didn't taste much different then most Asian noodle dishes I have made. It was still good, so I am going to blog about it because it is a good meatless recipe and it would be a great side dish with other Asian dishes. It also was a great lunch the next day at work.

I halved the recipe because it was just me and my man eating it. I also added some red pepper flakes for heat.

INGREDIENTS:

1 lb Chinese Noodles *or any other kind of noodle*
2 tbsp olive oil
1 organic red pepper, chopped
1 organic yellow pepper, chopped
1 organic green pepper, chopped
1 large onion, chopped
2 tbsp fresh ginger, chopped
2-3 green onions, chopped
1 cup fresh Thai Basil, optional
Bean Sprouts

SAUCE

1/4 cup honey
2 tbsp tomato paste
1 cup vegetable stock
4 tsp cornstarch
2 tbsp sesame oil
1/3 cup soy sauce
1/4 cup rice wine vinegar

DIRECTIONS:

In a small bowl, with a wisk, mix the sauce ingredient and set aside.

Cook noodles according to package instructions. On the mean time, in a skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.

Add the noodles and scallions, then add the sauce (I added red pepper flakes to the sauce) and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.