Meatless, full of your favorite veggies, and delicious enough to be take-out, you’ll love this super quick and easy weeknight dinner!
It’s been a heavy last couple of days. Even though we’re not living in Minnesota anymore, this most recent incident has seemed particularly close. The school where Philando Castile worked was right behind our duplex when we lived in St. Paul. We often would walk to the school’s park to hang out or play frisbee in the field. We would look at the produce that the kids at the Montessori were growing in their elementary garden. We played baseball a couple of times with kids in the neighborhood. We loved that area and the people who inhabited it. It’s all so confusing right now, but with pain comes community and love and I know St. Paul will be there for those who are hurting.
It seems hard in times like this to post a recipe, to write about my day, to cook, to have people in our home to eat; but, it seems even harder not to do those things. It’s my opinion that the dinner table has so much power in creating friendships and sparking honest conversations, so shouldn’t we continue to do so? This weekend, why don’t you invite someone over you’ve been wanting to get to know better? The meal doesn’t need to be fancy, but it will mean so much to your new friends and your spirits are sure to be lifted through encouragement, laughs, and good conversation.
This lo mein is one of the most low maintenance dinners I can imagine. It’s a great opportunity to clean out your fridge veggies and protein (if you have it), and in only a couple minutes you can create a better than take-out meal! Noodles are a big comfort food and I want to eat them every day of my life, but that can’t always be happening. I find myself justifying eating them by adding loads of fresh crisp veggies, which I don’t actually know the validity of, but it does redeem part of the meal. Lo Mein also makes fabulous leftovers, so if you need lunch for a couple of days, double the recipe below and you’re set!
- 8 ounces lo mein egg noodles or spaghetti noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 2 cups chopped broccoli
- 1 bell pepper, julienned
- 1 carrot, julienned
- 2 cups cremini or button mushrooms, sliced
- 2 tablespoons soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha, or more, to taste
- Boil noodles according to package directions, then drain and set aside.
- While noodles are cooking, heat olive oil in large skillet or wok over medium high heat. Saute garlic and onion together for 2 minutes, then add broccoli, bell pepper, and carrots. Saute for 4 minutes, then add in sliced mushrooms. Saute another 2 minutes.
- Whisk together all ingredients for sauce, then pour over top of vegetables, stir, then add in cooked noodles and toss to combine.