Easy One Pot Lo Mein

February 25, 2019

Author Notes: Chinese take out used to be a weekly occasion in my house. Now that I like to cook, I'd rather be in control of the ingredients. This dish is easy to make in a flash, particularly once the sauce ingredients are stocked in the pantry. The vegetables are interchangeable, making this the perfect opportunity to clean out the refrigerator.Laura Dembowski

Serves: 4
Prep time: 10 min
Cook time: 20 min

Ingredients

Stir Fry

  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 8 ounces whole grain spaghetti
  • 8 baby portobello mushrooms, sliced
  • 3 large carrots, cut into matchsticks
  • 2 cloves garlic, minced
  • 2 cups kale, shredded

Sauce

  • 2 tablespoons liquid aminos or soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce
  • 2 teaspoons apple cider vinegar
In This Recipe

Directions

  1. Bring water to a boil in a medium stock pot. Once boiling, add the pasta and cook according to package instructions. When the pasta is done, drain it and set aside.
  2. Set the pot over medium high heat and allow any excess water to cook off. Add the olive and sesame oils, followed by the mushrooms, carrots, and garlic. Sauté about 5 minutes until beginning to brown. Add the kale and sauté 2 minutes more. Add the pasta back to the pot.
  3. Make the sauce. In a small bowl, stir together the soy sauce, sugar, oil, ginger, pepper, hot sauce, and vinegar. Pour into the pot and stir to combine. Cook about 2 minutes until the sauce has thickened. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave about 1 minute.

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