Vegetable Lo Mein

I think of this as cheater lo mein because it’s filled with vegetables, but you just have to chop 1 onion and 1 bell pepper. It’s super easy and somewhat kid-friendly (can’t be perfect in that department). And it’s vegetarian while still being satisfying and filling.

Vegetable Lo Mein


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5

Ingredients

Lo Mein

  • 5 large eggs, beaten
  • 2 Tbsp oil, divided
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 lb tri color coleslaw mix
  • 7 oz lo mein noodles

Sauce

  • ½ cup oyster sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 Tbsp honey
  • 1 tsp garlic powder
  • 2 tsp powdered ginger
  • 1 Tbsp sesame oil

Garnish

  • green onions or cilantro optional

Instructions

  1. Start a pot of water boiling for your noodles. Peel and slice onion. Seed and slice red bell pepper. In a small bowl whisk eggs until well-beaten. In another small bowl mix together the sauce ingredients.
  2. Add lo mein noodles to the boiling water. Cook according to directions. Drain and set aside.
  3. While lo mein noodles are cooking, heat a non-stick pan over medium-low heat. Spray with cooking spray and cook eggs until dry, not creamy. Remove eggs to a bowl. Wipe out pan if bits of egg remain.
  4. Heat non-stick pan over medium-high heat. Add 1 tablespoon of oil and the peppers and onions. Stir-fry the peppers and onions for 2-3 minutes.
  5. Remove peppers and onions to a plate. Add remaining 1 tablespoon of oil to the pan. Add coleslaw and stir-fry 1-2 minutes until slightly wilted.
  6. Add lo mein noodles, sauce, peppers, and onions to the pan with the coleslaw. Toss to combine and top with green onions or cilantro if desired.

Recipe Notes

Tip: food prep is important when stir-frying so we have all the prep in the first step. Don’t try to prep in the middle!

We like to eat vegetarian on occasion to save money and to stay healthy. Neither of us care for tofu or tempeh, which can make it harder than just substituting our favorite meat dishes with a vegetarian protein. I’m not willing to sacrifice on flavor to eat vegetarian (shocker, right?). This veggie lo mein is super satisfying and packed with flavor.

I said this is somewhat kid-friendly because in theory kids like pasta, right? My toddler has been extra picky lately so the first time I made this, I used two of her favorite vegetables, broccoli and corn, and I patted myself on the back that I had made a dinner that she would eat. Well, not only did she refuse to try it but she told me she now hates broccoli and corn. So that’s fun. She did end up trying it (it was that or go hungry) and loving the noodles but she adamantly refused to eat the vegetables. I believe her specific opinion was, “Yummy, it’s sweet! I love sugar!” Then she requested it for dinner the next week so I patted myself on the back again. The next week she said she hated it. That’s real life with a toddler for you.

You will not regret making this quick lo mein. It is great on its own or you can serve it with your favorite asian meal.

Enjoy!

Vegetable Lo Mein – Get Hooked on Cooking – I think of this as cheater lo mein because it's filled with vegetables, but you just have to chop 1 onion and 1 bell pepper. It's super easy and somewhat kid-friendly (can't be perfect in that department). And it's vegetarian while still being satisfying and filling.

Breakfast Quesadillas

Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfying and incredibly versatile. There’s nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.

Breakfast Quesadillas


Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 corn tortillas
  • ¼ cup grated cheddar cheese
  • 1 large egg
  • 2 Tbsp grated cheddar cheese
  • salt

Instructions

  1. Preheat a non-stick skillet for 5 minutes. Temperature depends on the desired doneness of your yolk. See notes below.
  2. Have all your ingredients right by the skillet so you can work quickly. Spray skillet with non-stick cooking spray. Place 1 tortilla in the middle of the pan.
  3. Sprinkle ¼ cup cheddar in the middle of the tortilla. Spread the cheese out in a circle leaving about a 2 inch circle of empty tortilla in the middle.
  4. Crack the egg into the hole in the cheese. Sprinkle 2 tablespoons of cheese on top of the egg. Sprinkle with salt.
  5. Top with second tortilla. Spray with cooking spray. Cook according to directions below depending on the desired doneness of your yolk.

For runny yolk:

  1. Turn your stove to medium heat. After assembling quesadilla cover the pan and cook for 2 minutes. Flip quesadilla and cook uncovered for 2 more minutes.

For firm and creamy yolk:

  1. Turn your stove in between medium and medium-low heat. After assembling quesadilla cover the pan and cook for 4 minutes. Flip quesadilla and cook uncovered for 3 more minutes.

These delightful little breakfast treats were first introduced to me years ago when my husband and I were white water rafting and we were served breakfast quesadillas. I’ve been making them ever since, mostly with leftover scrambled eggs. But I like the idea of having a whole egg in the middle and I finally got the method down.

My husband likes his yolks runny, which is hard to do in a breakfast quesadilla. The tricky thing is the egg can run out the side when you flip your quesadilla. But if you wait until the egg is set to flip it, the yolk cooks through while you’re crisping the second side. This is the beauty of the cheese ring. The cheese melts around the egg and holds it in place for the flip. So your egg is still runny but it doesn’t run out the sides. Then when you cut into it, you get golden lava perfection.

When I was a kid we only ate our eggs scrambled and we always cooked them until they were dry. I distinctly remember my first exposure to over easy eggs. I was 13 or 14 and I was at a sleepover and there was a huge platter of over easy eggs served with breakfast and I thought it was the strangest thing I had ever seen.

We didn’t watch much TV, and that was before I started browsing the Internet for recipes, but it still surprises me that I had no exposure to runny yolks before that. Now you can barely glance at your phone without seeing a sunny-side up egg on a piece of avocado toast.

I still don’t love my yolks runny, although I will eat eggs that way now instead of having some crazy identity crisis. My ideal breakfast quesadilla has a yolk that is set, but creamy.

Check out all that cheese!

Yum! I like to serve these plain with fruit on the side, but my husband likes to load his up with salsa, hot sauce, sour cream, etc. You could also add cooked sausage or veggies inside the quesadillas. Make these your own! But, most importantly, make them! Love them! Be happy, and eat cheese!

Enjoy!

Breakfast Quesadillas – Get Hooked on Cooking – Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfyingly and incredibly versatile. There's nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.