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.
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.
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
- 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
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,