Perhaps my sodium intake was dangerously low, or maybe it was the fact that I fell asleep watching the Chinese Restaurant episode of Seinfeld last night, but whatever it was, I woke up needing lo mein. Sunday morning cravings are especially difficult to deal with. I don't eat breakfast and then spend an hour or so sitting in church masking my stomach rumbles. When I get home, I need food fast. Lo mein is probably backbone of the Chinese menu. Along with it's counterparts like fried rice and wonton soup, no meal is complete without a helping. The best part about this recipe is that it really only takes 20 minutes. That isn't a gimmick or some sort of click bait headline. It is so simple and easy to make. In the time it would take to call and order takeout, you would be halfway through your delicious bowl. You can also customize this dish to your liking. Add in chicken or beef for a non veggie option. You can also add in more vegetables like snow peas, bok choy, or spinach.
10 oz. or 1 package of Chinese Egg Noodles (See *Note)
2 red bell peppers chopped
1 head of broccoli cut into small florets
1 carrot peeled and grated (I buy pre-packaged matchsticks)
3 green onions chopped
1 tbsp sesame seeds (optional)
1 cup diced mushrooms
1 tbsp sesame oil
1/2 cup water
4 tbsp soy sauce
1 tsp sesame oil
2 tbsp hoisin sauce
2 cloves garlic minced
Cook noodles according to package directions. Drain and rinse. In a large skillet heat sesame oil over medium high heat. Add in peppers, broccoli, and carrots. Cook for 3 minutes until vegetables start to soften. Add in water, cover pot and cook for an additional five minutes. Meanwhile for the sauce, mix soy sauce, hoisin, and garlic in a small bowl. Pour into the veggie mixture and stir to combine. Add in the noodles and toss so the sauce covers the noodles evenly. Stir in the green onions and sesame seeds.