Vegetable Lo Mein with Cabbage and Broccoli
Takeout cravings, solved! This veggie lo mein comes together in under 20 minutes with stir-fried broccoli, cabbage, and your favorite fridge veggies. Coated in a rich ginger-soy sauce, it’s a flavorful and fast dinner fix.
Servings 4
Ingredients
- 8 ounces lo mein noodles (you can also use spaghetti noodles in a pinch)
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups broccoli florets
- 1 cup cabbage finely chopped
- 1 cup mushrooms sliced
- 1 carrot shredded
- 1 red bell pepper finely diced
For the sauce:
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 3 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
Instructions
- Bring a pot of water to a boil. Add lo mein noodles and cook according to packaging, probably 3-5 minutes. Drain noodles.
- Heat olive oil and garlic in a large skillet over medium high heat. Add in broccoli, cabbage, mushrooms, carrot and pepper. Stir fry vegetables until tender, about 3-4 minutes.
- In a small bowl mix vegetable broth and cornstarch together until smooth. Add to skillet. Add soy sauce, hoisin sauce, sesame oil, honey, ginger and red pepper flakes. Continue to cooking, stirring frequently, until the sauce thickens.
- Add in cooked lo mein noodles to pan and gently toss to coat. Serve and enjoy.