Feb 3, 2011

Vegetable Lo Mein, Take II

Lo mein is one of those dishes that I go to when I don't have much time. I love it because it's so very versatile. You can throw in whatever vegetables you have around and have a healthy and flavorful meal in less than 20 minutes.

We've had all sorts of vegetables in our lo mein but this has to be my favorite and I attribute that to the red cabbage. It gave the lo mein a beautiful color, a nice crunch, and added a lot of flavor.

I use a simple sauce to toss everything in while the vegetables and pasta are cooking and we are ready to eat in no time. Have fun playing around with the variations of vegetables and meats.

Vegetable Lo Mein
adapted from Aggie's Kitchen

1/2 onion, sliced
2 stalks celery, sliced on a bias
2 carrots, cut into matchsticks
1/3 head red cabbage, thinly sliced
1/2 cup edamame, cooked and shelled
2 cloves garlic, minced or pressed
8 oz. dried spaghetti, cooked al dente
1/2 cup reduced-sodium soy sauce
1 tsp. sesame oil
1 tbsp. rice wine vinegar
2 1/2 tbsp. canola oil, divided
2 scallions, thinly sliced
2 tbsp. sesame seeds

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
2. In a large, deep skillet, heat 1 tablespoon canola oil over medium-high heat. Add in onion, celery, and carrots. Cook until vegetables are just beginning to soften, about 5 minutes. Add in cabbage and season with salt and pepper. Stir in garlic and edamame. Remove from heat and assemble sauce.
3. To make the sauce, combine soy sauce, sesame oil, vinegar, 1 1/2 tablespoons canola oil and whisk to combine.
4. When pasta has finished cooking, drain and add to vegetables. Pour sauce over top and stir to combine. Top with scallions and sesame seeds.

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