Veggie Drawer Lo Mein

This is a similar yet different recipe to other stir-fry recipes and sauce on my site.  Can you tell I love the ease, quickness, loads of nutrition and deliciousness in a good stir fry!

This recipe came to be when the veggie drawer in our fridge was a little too full of veggies that needed to be used up, so this simple and easy Lo Main recipe came to the rescue. Use whatever veggies you have on hand keeping the amounts in the recipe so the sauce matches the volume it has to cover and flavour in the most delicious way!  And use whatever noodles you wish too.  Lo Mein is traditionally made with long thin noodles, spaghetti or spaghettini thickness. I used thicker noodles here.  

I used what I had on hand: carrots, celery, onions, garlic, mushrooms, spinach , broccoli, peppers and grape tomatoes. I cooked chicken for the photos but you could cubed smoked tofu, tempeh or add a can of white cannellini beans for protein.

The sauce is simply made with tamari, teriyaki sauce, coconut sugar and some freshly grated ginger.      

As always, when you make this recipe, I would love to see your creation so please post a photo of your Veggie Drawer Lo Mein goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Cook Time: 30 minutes / Makes: 4 Servings

Ingredients

  • 2 Tablespoons Grape Seed Oil – alternate: avocado or olive oil

  • 2 Boneless, Skinless Chicken Breasts – cut into bite-sized pieces

  • Pinch of Herbed Seasoned Sea Salt

  • Grinds Of fresh Black Pepper

 

  • 2/3 Cup Grape Tomatoes

  • 2 Medium Carrots - sliced

  • 2 Celery Stalks – sliced

  • 1 Red Pepper – chopped

  • ½ Yellow Pepper – chopped

  • ½ Cooking Onion - sliced

  • A Handful White Mushrooms - sliced

  • A Handful Spinach – stems removed and leaves chopped

  • 2 Green Onions - sliced

  • 2 Packages Japanese-Style Udon Noodles – these come in a package of 4, only use 2 – Alternate: spaghetti pasta

     

    Sauce

  • 3 Tablespoons Tamari – alternate: soya sauce

  • 2 Tablespoons Teriyaki Sauce  - make and keep my recipe in your fridge or a good store bought sauce

  • 1½ Tablespoons Coconut Sugar – alternate: brown sugar

  • 1 Tablespoon Fresh Grated Ginger – alternate: ½ teaspoon ground ginger

How It’s Made

  • Heat a wok or large flat frying pan with sides, add 1 tablespoon of oil. When hot, add the chicken slices season with a pinch of sea salt and a few grinds of fresh black pepper, and cook, stirring, until the pieces are no longer pink in the middle and are browned, about 5 - 8 minutes. Remove the cooked chicken to a bowl.

  • Whisk the tamari, teriyaki sauce, coconut sugar and ginger in a small bowl.

  • In a medium pot of boiling water, add a pinch of sea salt and cook the udon noodles according to the time on the package. Drain when cooked.  

  • Heat the remaining oil in the pan you cooked the chicken in and add all the veggies, except the green onions. Cook, stirring until the veggies are tender crisp – about 10 minutes.

  • Add the cooked chicken and the udon noodles spaghetti and stir to combine.

  • Add the sauce and cook, stirring, to mix the sauce with the veggies, chicken and noodle and until it is all heated through – about 5 minutes.

  • Serve sprinkled with green onions.

Enjoy!

Budget Friendly, Dairy Free, Dinner, Egg Free, Family-Friendly, Healthy eating, LunchRenata RichardsonVeggie Drawer Lo MeinComment