I love vegetable lo mein on anotha level. Noodles are my favorite Asian dish, besides dumplings, and I think they taste SO much better when they are home cooked. I literally always walk by the International Food aisle at my grocery store and I see these amazing sauces, noodles and condiments which all look so delicious… so I made it a point to buy a few of them and try out a new recipe!
One thing that I absolutely hate when I get take out or order at a Chinese restaurant is that the noodles tend to be very oily. I absolutely hate when my food is drenched in oil. (Butter, on the other hand, is a different story) I feel like oil gets stuck in my throat and no amount of water can fix the issue. This is followed by a sore throat in the AM and me being unnecessarily dramatic. So to avoid that whole situation, I wanted to make sure that this is not super oily, but still has a perfect consistency.
When buying soy sauce, always make sure you buy a less sodium version because a lot of the ingredients that go into Asian dishes are very heavy on salt, especially soy sauce. This way you can watch how much salt goes into your food. I’m really not one to be talking because I put salt on everything… even my pizza. But it’s just a little tip because with soy sauce, your dish can get very salty. Also if you were wondering, a lot of these ingredients have a very long shelf life, so don’t be worried that the container is big but you are only using a little amount of each.
This recipe is extremely easy to make and definitely a crowd pleaser! Try it out and be sure to let me know what you think of it!!
See below for the brands that I used for my Vegetable Lo Mein:
Organic Gourmet Miso Paste, Ginger
Kikkoman Less Sodium Soy Sauce
