cooking solo: vegetarian lo mein


posted by on Cooking for 1, healthy, Vegetarian

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vegetarian lo mein

I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.

In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.

With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.

Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!

I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.

It’s all about using what you’ve got (and using that $$ you spent on said food).

Use what you’ve got and eat happy!

What you’ll need:

  • sesame oil
  • rice vinegar
  • olive oil
  • garlic salt
  • red pepper flakes
  • lemon pepper
  • single serving/1 small bundle of lo mei
  • veggie broth (1 large cube – I LOVE Knorr brand)
  • 1 tablespoon freshly minced garlic
  • chopped veggies: zucchini + mushrooms
  1. In a medium size pot, place 2 cups of water + 1 vegetable bouillon cube and set the heat so the water boils and the cube dissolves.
  2. Meanwhile, in a small skillet, heat to medium heat, add about 1 teaspoon of olive oil + your minced garlic. Heat until you can start to smell it. Do not brown the garlic.
  3. Add your chopped veggies like zucchini + mushroom and season with garlic salt, lemon pepper, red pepper flake and add a bit of sesame oil and a
    small splash of rice vinegar (optional).
  4. Continue to stir the veggies until they’re just fork tender.
  5. Meanwhile: Once the broth is boiling, add your lo mein noodles and cook according to package instructions (this shouldn’t take more than 5 or 6 minutes). Drain the noodles and return to the pan.
  6. Add your cooked veggies to the pot with the lo mein noodles and season with a bit more sesame oil. Serve with crunchy chow mein noodles (optional) + enjoy!
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