Vegetable Lo Mein – Chinese Vegetable And Tofu Lo Mein

5 from 9 votes

Vegetable Lo Mein – Chinese Vegetable And Tofu Lo Mein

This Vegetable Lo Mein can be an excellent home made alternative to chinese takeout food. This recipe can be easily altered to suit your taste and choice of vegetables without compromising on the flavor.

Prep Time20

Cook Time20

Total Time40

Course: Kids Friendly, One Pot Meal, Snacks

Cuisine: Asian, Chinese

Diet: Vegetarian

Servings: people

Calories: 721kcal

Author: Sandhya Ramakrishnan

Equipment

bowl
pan
spatula

Ingredients

14 oz Fresh or Dried Lo Mein Noodles
1 package Firm Tofu
3 cups Assorted vegetables I used Broccoli, Bok choy, carrot, baby corn and snow peas
4 Spring onion Thinly sliced
4 cloves Garlic Finely minced
2 teaspoon Ginger Finely grated
2 tablespoon Corn starch
4 tablespoon Soy sauce
2 tablespoon Vegetarian Oyster sauce
2 tablespoon Red chili sauce Use based on your spice level
1 tablespoon Sugar
to taste Salt
4 tablespoon Olive oil or any cooking oil =

Instructions

Cook the noodles based on the package directions. I used fresh noodles and hence it took me only a couple of minutes to cook the noodles. Drain the cooked noodles and keep them aside.
In a small bowl, combine the soy sauce, vegetarian oyster sauce, sugar, and hot sauce and mix well.
Drain the tofu and pat it dry. Cube the tofu and place it in a bowl. Sprinkle corn starch over the tofu and toss it.
In a wok or a large pan, heat 2 tablespoon of oil. Once the oil heats up, add the tofu pieces and fry them until golden brown on all sides. Remove it in a paper towel-lined bowl.
In the same pan, heat the remaining oil. Add the spring onion, ginger, and garlic and fry it on high heat for about 30 seconds.
Next, add the vegetables and fry it on high heat for 3 to 4 minutes. Add the leafy vegetable at the end and saute for a minute. I added my bok choy at the end.
Add the cooked noodles to the pan and then pour the sauce over it. Toss everything together and check for more sauce or spice.

Nutrition