| Level: | Easy |
| Total: | 12 min |
| Prep: | 5 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- uGy__41 (8-ounce) package lo mein noodles
- 2 tablespoons canola oil
- 2 teaspoons chopped garlic
- 1 teaspoon chopped ginger
- 1 (16-ounce) bag frozen stir-fry vegetables
- 1/4 cup low-sodium soy sauce
- 2 scallions, finely sliced
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon sesame oil
Instructions
- Cook the noodles according to package directions.
- Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 48 mg |
| Sodium | 640 mg |
Reviews
Easy to follow recipe. I was out of soy sauce and substituted liquid aminos soy protein seasoning. Used fresh ginger and garlic. Delicious, quick meal! Will definitely repeat. Thank you.
Love this recipe – easy vegetarian lunch! I use coconut aminos instead of soy sauce and add in any random open bags of frozen veggies.
YUM! Love all Sandra Lee’s “Semi-Homemade Cooking”!!
Gracias!!
#HappyCooking
Gracias!!
#HappyCooking
I make this all the time now, it’s a great quick meal that the whole family likes and has few dishes to clean up!
This is my “go to” dinner when I don’t feel like cooking! Modify as you go! It easy and tasty and if there are ever any leftover, we have them for lunch!
This is definitely not Chinese lo mein! You may call it American-Chinese or American-Asian or even Sandra Lee lo mein, but don’t categorize it as Chinese or Asian. 1) Chinese do not use the type of noodle depicted, 2) fresh vegetables are used and they are sliced, even the scallions, 3) way, way, way too much soy sauce is used, 4) oyster sauce is usually added, 5) the finished lo mein is always dry, never watery, dripping with sauce.
I have made this twice now and loved it. I used chow mein noodles I found at the supermarket but will try spaghetti next time. It’s super easy and amenable to additions/conversions (i.e., using powdered ginger if you don’t have fresh on hand). For extra flavor, I used half soy sauce and half teriyaki sauce. I made it a meal by adding some Gardein chick’n strips with La Choy sweet and sour sauce.
This was great, enjoyed it very much. Even better for leftovers the next day. Very versatile. Tweeked just a lil bit! 🙂 Thanks.
Very tasty and better than my local restaurant. Easy and fast.
I have made this MANY times now, and this recipe is a definite keeper. You can add leftover meat too, if you like! I usually use bagged coleslaw veggies and spaghetti. You can change up the vegetables, such as using bok choy, etc. Just as good, if not better than any take out, and very simple to make at home! Thanks Sandra!