Spring Vegetable Lo Mein

Recipe submitted by: Dani Gurrie

Recipe courtesy of: Half Baked

Looking for a good homemade asian style dish? Well here it is! Hope you enjoy. :)
cook 10
cook 15
cook 4-6

What's in it


1 (10 ounce) package dried lo mein noodles

2 tablespoons sesame oil

1/2 small head cabbage, thinly
sliced (1 cup)

1 red bell pepper, thinly sliced

1 red orange pepper, thinly
sliced lengthwise

1/4 pound mushrooms (any
variety is fine), stems
discarded and caps thinly

6 ounces (maybe about a cup
and a half) snowpeas, trimmed
(I never trim mine, but you
might want to)

1 carrot, peeled and cut into

1/3 cup soy sauce

2 tablespoons rice vinegar

2 tablespoon toasted sesame

1 teaspoon fish sauce

1 teaspoon sambal oelek

2 tablespoons fresh ginger,

2 cloves garlic, minced or

2 cups cooked chicken, sliced
into bite-size pieces (optional, I
made this with the chicken)

1/4 cup chopped cashews (or
peanuts), for sprinkling

fresh cilantro, chopped, for

How to cook it


  • Bring a large pot of water to a boil. Add the noodles to the boiling water and cook according to package directions. Drain and set aside.
  • Meanwhile, in a large, heavy skillet or wok (you want it big guys), heat the sesame oil over high heat. When the pan is hot add the red pepper, orange pepper, mushrooms, snowpeas and carrots. After about 3 minute add the cabbage . Stir fry for 2-5 minutes longer or until the vegetables have just begun to soften, but have not lost their crunch. This took me about 5 minutes.
  • While the vegetables cook combine the soy sauce, rice vinegar, toasted sesame oil, fish sauce, sambal oelek, ginger and garlic, Whisk to combine and set aside.
  • When you feel the vegetables are ready add the sauce and stir fry for a 2-3 minutes to cook the garlic and ginger. Add the noodles (and chicken, if using) and toss well. Stir fry for one more minute and then remove from heat. Serve immediately and garnish with chopped fresh cilantro and chopped cashews.