Veggie Lo Mein

Name: Veggie Lo Mein
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ¾ lb Lo mein or spaghetti; 1 each Bell pepper; 2 each Carrots; 6 oz Sugar snap peas; ¼ cup Soy sauce; 3 tbsp Hoisin sauce; 2 tsp Sesame oil; 2 cloves Garlic clove; 2 tsp Brown sugar; 1 tbsp Vegetable oil

Takeout-style noodles with no meat and no wait. Carrots, bell pepper and snap peas cook quickly in a hot skillet and stay crisp, then the noodles go in with a sauce of soy, hoisin, sesame oil and a little brown sugar. Spaghetti works if the store is out of lo mein noodles. Thirty minutes, start to finish.

30 minServes 4 as writtenStovetopChineseContains Wheat, Soy, Sesame

Veggie Lo Mein, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Lo mein or spaghetti¾ lb
Bell pepper1 each
Carrots2 each
Sugar snap peas6 oz
Soy sauce¼ cup
Hoisin sauce3 tbsp
Sesame oil2 tsp
Garlic clove2 cloves
Brown sugar2 tsp
Vegetable oil1 tbsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Lo mein or spaghetti	½ lb	¾ lb	1¼ lb	1½ lb
Bell pepper	½ each	1 each	1½ each	2 each
Carrots	1 each	2 each	3 each	4 each
Sugar snap peas	3 oz	6 oz	9 oz	12 oz
Soy sauce	2 tbsp	¼ cup	6 tbsp	½ cup
Hoisin sauce	1½ tbsp	3 tbsp	4½ tbsp	6 tbsp
Sesame oil	1 tsp	2 tsp	3 tsp	4 tsp
Garlic clove	1 clove	2 cloves	3 cloves	4 cloves
Brown sugar	1 tsp	2 tsp	3 tsp	4 tsp
Vegetable oil	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Less than the recipe assumes — a 10-inch skillet keeps it from spreading thin; watch it, small amounts cook faster.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe, brown in two batches — a crowded pan steams instead of browning. Then finish in a 6-quart pot or a Dutch oven — the skillet won’t hold the whole.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe, brown in two batches — a crowded pan steams instead of browning. Then finish in a 6-quart pot or a Dutch oven — the skillet won’t hold the whole.

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Steps

Cook the noodles in a large pot of boiling water for 1 minute less than the package says. Check that they are tender with a little bite left, then drain, keeping a ladle or two of the cooking water — they finish in the sauce, and soft noodles turn to mush there.
Whisk the soy sauce, the hoisin sauce, the sesame oil and the brown sugar together in a small bowl. Chop the garlic finely. Cut the bell pepper into thin strips, cut the carrots into thin coins, and pull the string off each sugar snap pea if it has one.
Heat the vegetable oil in a large skillet over medium-high heat for about a minute, until hot but not smoking. Add the carrots and cook, stirring often, for 2 minutes. Add the bell pepper, the snap peas and the garlic and cook, stirring often, for 3 to 4 minutes. Check that the vegetables are bright and still a little crisp.
Add the noodles and the sauce to the skillet and toss for about a minute, adding a splash of the cooking water if the noodles look dry. Check that every strand is glossy and coated in sauce. Serve right away.

Good to know

Contains Wheat, Soy, Sesame — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.