Monday, March 19, 2018

Veggie and Peanut Lo Mein

As a veggie lover, this meal is one I love to make because it's flavorful, fresh and filling. This is a great one to keep on-hand for busy nights where you are on a time crunch but still want a meal that is nutritious. The edamame and peanuts provide healthy fats and protein as well as great texture. Bulk up the veggies if you want to have a little extra to enjoy the next day for lunch!





1. Combine sauce ingredients in a small bowl. Set aside.



2. Heat oil in a large skillet or wok over medium-high heat. Add veggies and cook, stirring often, for 4-5 minutes, or until the veggies are slightly tender.


3. Add lo mein noodles and sauce and toss gently to combine.



4. Place veggies and noodles into serving bowls and garnish with peanuts. Finish with more sriracha, if desired.




Veggie and Peanut Lo Mein
Serves 4

All you need:
Sauce
2 teaspoons sesame oil
3 garlic cloves, peeled and minced
1/4 cup reduced-sodium tamari
1 tablespoon sesame seeds
2 teaspoons agave nectar
1 teaspoon sriracha, plus more for garnish
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

1 tablespoon vegetable oil (or peanut oil)
4 green onions, sliced
3 carrots, peeled and sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 cup snow peas
3 oz. shittake mushrooms, stemmed and sliced
1 cup shelled edamame

1 package lo mein noodles, cooked according to package instructions
1/2 cup finely chopped dry-roasted peanuts, for garnish

All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add veggies and cook, stirring often, for 4-5 minutes, or until the veggies are slightly tender.
3. Add lo mein noodles and sauce and toss gently to combine.
4. Place veggies and noodles into serving bowls and garnish with peanuts. Finish with more sriracha, if desired.

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