one pot lo mein + 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.
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.
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!