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.

Creamy Mushroom Quinoa

I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.

Creamy Mushroom Quinoa

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

Spice Mixture:

  • ½ Tbsp thyme
  • ½ Tbsp salt
  • 2 tsp rubbed sage
  • 1 tsp granulated garlic
  • ½ tsp black pepper

Quinoa:

  • 2 chicken breasts
  • 2 Tbsp vegetable oil
  • 16 ounces sliced button mushrooms
  • 1 medium yellow onion diced
  • 1 ¾ cups water
  • 1 cup quinoa
  • 1 cup half and half

Instructions

  1. Mix the spice mixture ingredients together in a bowl. 

  2. Dice chicken and then season with about ⅓ of the spice mixture. 

  3. Heat vegetable oil over high heat in a pot or deep pan. When oil is hot (it's hot enough if it crackles when you add water) add the chicken. 

  4. Cook the chicken about 5 minutes or until it is browned and cooked through. Remove the chicken to a plate. 

  5. Turn down the heat to medium. Add the butter to the pan and melt it. Add the mushrooms, onions, and another ⅓ of the spice mixture.

  6. Cook the vegetables 10-15 minutes or until most of the water is gone, stirring occasionally. This will give them a rich flavor as they soak up the seasoning. 

  7. Add the quinoa, the remaining seasoning, and the water. Stir everything together. If there is quinoa sticking to the sides of the pan, scrape it down into the liquid. 

  8. Cover and cook on medium low heat for 15 minutes, or until all the water is absorbed. 

  9. Uncover and add the half and half. Cook about 10 minutes, stirring occasionally, until the half and half is absorbed. 

  10. Stir in the cooked chicken. Remove from heat and garnish with fresh parsley if desired.

I don’t know about you but I love the flavors of Thanksgiving. My mom makes the best stuffing and it’s absolutely drenched in butter and seasoning and it is one of the best things in the whole world. Unfortunately, it’s horrifyingly bad for you, so this is my attempt to get all that delicious flavor but with some nice wholesome ingredients. (And some half and half. Nobody’s perfect.)

If you’ve never made quinoa, don’t be scared. It is easier to make than white rice, and you can find it at any large grocery store. If you’re annoyed by the price (it’s normally  $5+ dollars per pound) you can find it at Costco for around $3 per pound or Winco for around $2.50. If you’re willing to buy 25 pounds you can get it through IFS Bulk for about $2 per pound including shipping. That’s where I buy my quinoa and it has an incredibly long shelf life.

If you have used quinoa before you might be wondering why I didn’t tell you to rinse your quinoa. When I first started using quinoa I always rinsed it and it is an incredibly annoying step. You have to have a fine mesh strainer and my quinoa got stuck in the rim of the strainer when I went to pour it out. So I skipped rinsing it as an experiment and it didn’t change the flavor. This may not apply to all quinoa but it does for mine and I’m always happy to skip steps when cooking.

The mushrooms and onions pack vitamins into this dish, while the quinoa brings whole “grain” goodness, and the chicken breast provides lean protein. I love serving this with steamed or roasted veggies. I made steamed brussel sprouts for myself and roasted asparagus for my husband and daughter, since, apparently, some people hate brussel sprouts, and I live with two of them.

Don’t skip searing the chicken! It brings crazy, amazing flavor to the dish.

This is so savory, creamy, and delicious that I wanted to lick the bowl clean. I hope you like it too!

Creamy Mushroom Quinoa - Get Hooked on Cooking - I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.

Enjoy!

Creamy Mushroom Quinoa – Get Hooked on Cooking – I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.