Quick & Easy Vegetable Lo Mein

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What do you make when you have A LOT of leftover spaghetti?

I made this super quick and easy vegetable lo mein last night while baking cookies for an upcoming cookie exchange.

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Are you like me and have a hard time judging how much spaghetti to cook?

Our youngest son came over Sunday, so I made one of his favorite chicken dishes, Pepperoni Chicken.  I wanted to make sure to make enough extra so he could take a meal or two home with him, so I got a teensy bit carried away and made two pounds of whole wheat spaghetti.

After I filled a gallon Ziploc bag about 2/3 full and he started calling “halt” to any more, I realized I still had half of what I made left.

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Since I had some leftover cut up veggies, tossing them together and making a quick sauce, made this dinner come together in about 10 minutes!  Can’t beat that – right?

You could really use any vegetables you have on hand.  Here is how I made mine.  Use it as a base recipe to flex to your taste!  I imagine mushroom lovers would totally enjoy them thrown in.  Want a protein?  Add some leftover chicken, pork, beef, or shrimp.  I’ll bet some steamed broccoli or fresh green beans and/or sliced sweet peppers would be great too!  You could even toss in some water chestnuts or peanuts, walnuts, or sliced almonds.

Quick & Easy Vegetable Lo Mein

Ingredients:

  • 1/2-1 lb spaghetti (I used whole wheat)
  • 2 Tbsp oil (olive, sesame, canola or vegetable)
  • 1/2 sweet onion chopped
  • 1 cup shredded or chopped carrots
  • 1 cup chopped celery
  • 1 cup green peas
  • Sauce – Whisk together:
    • 3 Tbsp soy sauce
    • 2 Tbsp teriyaki sauce
    • 2 Tbsp honey
    • 1/2 tsp ground ginger
    • Dash Sriracha hot sauce

Directions:

Heat oil in stir fry skillet.  Add vegetables and cook 3-5 minutes until crisp-tender.  Add spaghetti and sauce.  Cook until heated through 1-2 minutes.

That’s it!  Enjoy!

Cheers & Hugs,
Jodi

36 thoughts on “Quick & Easy Vegetable Lo Mein

  1. I love to throw together leftovers, last time I made a salad of potatoes, noodles, and lettuce (added some stuff, of course). I think you can make a salad of almost everything, but a spaghetti-salad would be a little strange… Your dish looks delicious, great idea!!! 👍😊

    Liked by 1 person

  2. Also sounds like a perfect quick weeknight meal when wrapping, baking and doing the things of Christmas! It’s on my list, though I think I’ll add a little chicken for some protein. Thanks, Jodi!

    Liked by 1 person

  3. Oh a vegetarian dish! love it…. 😉 don’t forget one of those proteins can be tofu. lol sad to say a lot of people don’t like tofu but I actually love it. I miss commenting on your posts, lately it has been difficult keeping up with real life and seeing what every one is up to. Hope you are enjoying the Holidays and your new little grandbaby 🙂

    Liked by 1 person

    • Great point Margaret! I need to learn to experiment a bit with tofu. If I can talk hubby into it! He’s such a traditionalist with his food, and I love to experiment or combine odd things – LOL! I am thoroughly enthralled and enraptured with our new little princess! Oh what joy! No worries on being busy and not commenting – but ALWAYS wonderful to hear from you! Ho Ho Holiday!

      Liked by 1 person

      • I bet that she is a darling, your little princess baby 🙂 By the way, if you ever purchase tofu, always buy organic. The quality of tofu can taste like cardboard or to very delicious. I have made my own tofu and it is so much better than the store bought, organic is closer to the homemade. And I like to compare tofu to mozzarella….which can be tasteless but everyone loves mozzarella, right? So it is important to season and marinade your tofu well. It takes on the flavors that it is surrounded by….just like mozzarella cheese.

        Liked by 1 person

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