one pot lo mein + veggies


posted by on Cooking for 1, healthy, leftovers, portions, quick, vegetable, Vegetarian

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quick lo mein and veggies

Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).

What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers.

veggies to fill my 2 cup liquid measuring cup, lo mein noodles, bouillon cube + fresh kale

veggies to fill my 2 cup liquid measuring cup, lo mein noodles, bouillon cube + fresh kale

Here’s what you’ll need:

  • 1 bundle of lo mein noodles (usually 3 bundles come in a package)
  • frozen veggies – use what you have! I opted for carrots, broccoli, green beans and some left over raw kale that I had in my fridge
  • lemon pepper
  • garlic salt
  • red pepper flakes
  • ground ginger
  • soy sauce
  • Sriracha (optional, but so worth it)
  • 1 cube of bouillon – I opted for chicken but vegetarian options are available and I keep Knorr brand in my cupboards for quick fixes like this one!

In a medium sized pot, place your bouillon cube and pour in 2 cups of water. Set the heat to medium-high and let it boil until the cube has dissolved.

IMG_2536Add your frozen veggies and your kale (spinach would work great too, just make sure you use a lot because it will cook down a lot).

Put the lid on and let those veggies work for a few minutes until the veggies are tender.

Add in your bundle of lo mein noodles. Top with your seasonings, a splash of soy sauce + drizzle Sriracha to your liking. Mix everything well with a wooden spoon and put the lid back on.

Let everything cook together (about 8-10 minutes) until the noodles are done.

Serve in a bowl with the liquid and top with crunchy chow mein noodles for some added texture. Some sliced radishes would be a perfect addition to this dish.

Cheers to another Monday in the books!

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