Vegetable Lo Mein
Veggie lo mein is a fun Chinese restaurant-style dish to recreate at home, and has the advantage of being far less oily than its take-out counterpart. Serve with veggie spring rolls from your natural food store’s freezer section, and a simple salad of greens, tomatoes, carrots, and peppers dressed in sesame-ginger salad dressing. Adapted from The Vegetarian Family Cookbook.
Serves: 4 to 6
- 8 ounces udon noodles or Chinese wheat noodles
- 1 tablespoon vegetable oil
- 1 tablespoon dark sesame oil, divided
- 8-ounce bag preshredded coleslaw (preferably with carrots included)
or 1/2 small head green cabbage, thinly sliced
- 2 cups fresh green beans, trimmed and cut in half,
or frozen organic whole baby green beans, thawed
- 15-ounce can cut baby corn, drained, liquid reserved
- 2 to 3 scallions, cut into 1-inch-long segments
- Vegetable stock or water, as needed
- Natural soy sauce to taste
- Freshly ground pepper to taste
Cook the noodles in plenty of rapidly simmering water until al dente, then drain. Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes. Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist. Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce and grind in pepper to taste. Serve at once.