Vegetable Lo Mein

Ingredients · for 2 (scales to your household)

• 8 ounces Chow mein noodles $1.36
• 3 tablespoons Oil $0.23
• 3 Garlic cloves $0.09
• 2 ounces Cabbage $0.15
• 1/2 Red onion $0.30
• 1/2 cup Mild peppers $0.45
• 1 Carrot $0.17
• 1 cup Sugar snap peas $1.42
• 1 Rib celery $0.30
• 3 tablespoons Soy sauce $0.50
• 1 tablespoon Honey $0.29
• 1/2 teaspoon Sesame oil $0.08
• 3 tablespoons Hot water $0.00
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 tbsp Black sesame seeds $0.17

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare noodles according to package directions. Be sure not to overcook. Rinse with cool water and allow to drain completely in a colander. Set aside. (NOTE: Prepare noodles just before assembling/cooking of the dish. Allowing the cooked noodles to sit too long after cooking may cause them to stick together into one big clump.)
2. Heat a wok or pan over medium-high heat. Add in oil. Add in the garlic and ginger. Stirring or tossing constantly, allow to become just slightly softened. (Be sure not to burn.) Working quickly, add in the cabbage, onion, peppers, carrots, peas and celery - stirring or tossing continuously.
3. Add in the noodles, soy sauce (start with 3 tablespoons and add more per preference after tasting completed dish), honey, sesame oil and hot water. Toss noodles to blend with vegetables and coat with sauce ingredients. (Add salt and pepper as desired during this time.)
4. Transfer noodles to serving platter or bowl(s). Garnish with sesame seeds.
5. Serve with garlic chili sauce, as desired. Eat hot, room temperature or cold.
6. NOTE: Since I thoroughly enjoy fresh ginger, I usually grate in a little additional fresh ginger right before I transfer the prepared lo mein to serving dishes. It gives such a great pop of extra ginger flavor. This step, however, is optional.

Per serving