Veggie Lo Mein with Soy Ginger Sauce
I definitely do not want to see a video of myself standing in front of the leftovers in our refrigerator. The footage would be less than flattering—me sporting my knobby wool socks, wielding a dessert fork, and alternating between the plate of leftover cheesecake, jar of almond butter, and container of Veggie Lo Mein with Soy Ginger Sauce.
Maybe I’d even take a swing of orange juice directly from the carton for the optimal effect. We can only hope the single light of the open fridge door illuminating my face in the dark kitchen makes my skin look glowy, instead of alarmingly pale.
Though the act may not be film-worthy, I find nibbling leftovers from the fridge oddly satisfying. Perhaps because it makes me feel like an authoritative adult, capable of making her own poor food-temperature and eating-location decisions?
Before you judge, please note that I have do standards—you will not catch me sneaking a bite of cold mashed potatoes or chilly chicken Alfredo—but when a dish is as flavorful and as filled with bright ingredients as today’s veggie lo mein recipe, I can’t keep my fork away, no matter the temperature situation.
Tips for the Best Healthy Veggie Lo Mein
Quick, healthy stir fries like this veggie lo mein with soy ginger sauce (and this Stir Fry Noodles) are the exact sort of recipe I need on any given weeknight: fast, flexible, and filling.
- Any mix of fresh or frozen veggies will do—I opted for a colorful blend of snap peas, bell pepper, and mushrooms, but feel free to swap any combo you prefer or have on hand.
- The egg and edamame load the lo mein with filling protein, and Tessemae’s Soy Ginger Dressing provides instant flavor.
Although I love the convenience of bottled dressings, I’m wary of their suspicious ingredient lists and gobs of added fats and sugars. I was recently introduced to Tessemae’s and have been so happy with their products. The ingredients are completely natural (when I look at the bottle, I read words like “garlic” and “olive oil,” instead of “modified food starch” and “monosodium glutamate”), and the flavor is fresh and fabulous. Because the dressings are olive oil based, they can used for sautéing too.
For today’s veggie lo mein, I both stir fried the veggies in the soy ginger dressing (instant flavor) and used the dressing as a quick sauce to add an extra soy-ginger kaboom at the end.
Soy ginger kaboom. You heard it here first.
Veggie Lo Mein Storage Tips
- To Store. Leftovers can be stored in the refrigerator for up to 4 days.
- To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat. You can also rewarm this recipe in the microwave.
More Healthy Stir Fry Recipes
- Zucchini Stir Fry
- Teriyaki Beef Stir Fry
- Teriyaki Chicken Stir Fry
- Tofu Stir Fry
- Honey Lime Tofu Stir Fry
So, see you at the refrigerator?
Veggie Lo Mein with Soy Ginger Sauce
- 8 ounces long brown rice pasta noodles
- 2 teaspoons toasted sesame oil
- 5 tablespoons Tessemae's Soy Ginger Dressing - divided
- 4 large eggs
- 4 green onions - thinly sliced, white and green parts divided
- 4 cloves garlic - minced
- 1 tablespoon finely chopped fresh ginger
- 1/2 to 3/4 teaspoon crushed red pepper flakes - add more for more heat
- 10 ounces sliced baby bella mushrooms
- 2 cups sugar snap peas
- 2 bell peppers - red, orange, or yellow, cored and sliced
- 1 cup shelled edamame
- Toasted sesame seeds - for garnish
- Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- In a wide, deep skillet or wok, heat toasted sesame oil over medium until hot. Scramble the eggs in a small bowl, then add all at once to the hot oil. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set. Slide the eggs onto a cutting board, then slice into bite-sized strips. Set aside.
- In the same skillet, heat 2 tablespoons soy ginger dressing over medium (be careful as it may splatter if the pan is too hot). Add the white parts of the green onions (reserve the green for serving) and cook 30 seconds until just fragrant. Add the garlic, ginger, red pepper flakes, and mushrooms and cook 1 minute, then add the snap peas, bell peppers and edamame. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
- Add the reserved cooked noodles and egg strips, then drizzle the remaining 3 tablespoons soy ginger dressing over the top. Toss the lo mein gently to combine. Serve immediately, garnished with reserved green onion tops and toasted sesame seeds.
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