Vegetable Lo Mein

Vegetable Lo Mein


  • 1/4 cup low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • A few grinds of fresh black pepper
  • 3 tablespoons vegetable oil, divided
  • 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the refrigerated section of grocery store) – Spaghetti works fine too
  • 2/3 cup celery, chopped
  • 3 cups cabbage, chopped (regular or Napa)
  • 1 medium onion, thinly sliced
  • Optional: Add protein. For beef or chicken, slice thinly (if you freeze the protein for about 30 minutes before you slice, it is much easier to slice it thinly.



In a small bowl combine soy sauce, brown sugar, garlic, ginger, sesame oil and black pepper. Set aside.


Remove Yaki Soba from packages. Discard any flavor packets it may contain. Rinse the noodles, drain, separate the noodles, and set aside.


Heat 1 tablespoon oil in a large skillet. Cook the protein and place into the serving dish.


Add remaining oil to the skillet. Add celery, and onion and sauté for a few minutes until onions soften.


Add cabbage and saute an additional minute.


Add the noodles and soy sauce mixture to the vegetables and cook for an additional 2-3 minutes or until noodles are heated through.


Add the protein during the last minute of cooking to heat through.

Rating: 5 out of 5.

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