When Joel is out of town or has to work late, I almost always make some kind of version of Veggie Lo Mein. Whether it’s all veggies or chicken and broccoli, it’s always my go to meal. He’s not a big veggie guy if you guys haven’t figured that out by now.
This is quick and easy to make while making sure your 3 year old isn’t throwing a baseball in the house and the baby isn’t crawling up the stairs or chewing on cords. Not that I know from experience or anything.
Since I’ve always preferred pasta over rice, lo mein is far superior to fried rice in my book. And this is so filling it’s a meal in itself. Perfect for those crazy, busy summer days!
- 6 ounces vermicelli, uncooked
- 1 teaspoon sesame oil
- 2 cloves of garlic, minced
- 3-5 cups chopped bok choy (I couldn't find any so I used cabbage mix)
- 1 cup low sodium fat free chicken broth
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup coarsely shredded carrot
- 1/4 cup chopped green onion
- Additional low sodium soy sauce
- Cook pasta 1 minute less than package directions.
- Meanwhile, heat a wok or nonstick skillet over medium-high heat then coat with cooking spray. Add sesame oil, garlic and bok choy and stir fry for 2 minutes. Add chicken broth, soy sauce and crushed red pepper and stir fry 1 more minute. Add carrot and stir fry another minute.
- Stir in pasta and cook for a minute until thoroughly combined and heated through. Add more soy sauce if desired.