Vegetable Lo Mein Recipe & Top Wok Tips

Work the Wok with this Vegetable Lo Mein Recipe

When you are craving Chinese take-out hold the phone…you can make this recipe for Vegetable Lo Mein as fast as you can order take-out.  Swear!  I love the flavor profile in this recipe from the crunchy bell peppers to the  gluten free Konjac noodles.  The medley of flavors are robust and you will never miss the meat and neither will your family.

I like to rotate a good stir fry like this Vegetable Lo Mein into my families mid-week meal routine.  I make a little extra and have an amazing lunch the next day.  Shhhh! It is completely plant food eating and because stir fry does not spend a lot of time in the hot wok the nutrients are preserved very well.  

Work That Wok

Does a stove-top wok intimidate you?  It shouldn’t because it is an easy tool to use and any flavors you can dream up can be stir fried.  One of my favorite parts of wok cooking is how many vegetables I can squeeze into one pan and in one meal.  The fast cooking in the wok makes vegetables savory and delicious.  Here are some of my top tips for working that wok! 

1. Make it HOT!  Your wok should be preheated before you add oil.  You do this on medium/hi heat.  This should take about 2 minutes. Then add oil and swirl it around until your cooking surface is coated.  
2. The Stir in Stir Fry!  When you are ready to add meat or vegetables make sure you are ready to stir and flip full time.  Use a wooden spatula to stir and flip the ingredients and don’t stop or it will burn.  
3. Size Matters!  When you are prepping your foods to stir fry make sure you cut them ahead of time.  There will be no time while you are cooking.  Also cut them in similar bite-size pieces.  Foods that vary in size will cook unevenly.  I like to line them up on the counter next to my cooking area in the order I will add them to my wok.  
4. Space is an Issue!  Don’t try to cook too much at one time.  This is a hazard and can cause a kitchen fail.  Limit vegetables to about 4 to 8 cups and meats less than a pound at a time. 

Those are my top tips for working the wok, it’s really easy and food generally turns out delicious and consistent every time you cook.  Enjoy the yummy recipe below!  

 

Vegetable Lo Mein

2 tbs almond oil

1 tbs ginger, peeled and grated

1 cup red bell pepper, cut into strips

5 mushroom caps, chopped into bite size pieces

1 cup green onions cut into diagonal pieces

1 tsp of garlic, minced

3 cups chopped rainbow chard

½ cup shelled frozen shelled edamame, thawed

1 tbs Braggs Liquid Aminos (can substitute with soy sauce)

3 tbs of hoisin sauce (can skip or make your own)

1 package of Konjac noodles (miracle noodles)

Pre-heat wok and add almond oil making sure to coat the sides gently by rolling the oil around inside the wok. Add ginger and cook for 10 seconds. Add bell pepper, mushrooms and green onion; cook for 2- 3 minutes until peppers are soft. Add chard and cook until wilted, 2 minutes. Add edamame and Braggs Liquid Aminos, cook 1 minute. Stir in hoisin sauce. Stir in Konjac noodles. Serve immediately. Serves 2 -3

My Favorite Woks:

Carbon Steel Wok

Cast Iron Wok

Cast Iron Enamel Wok