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Vegetable Lo Mein

What you need: 

white soba Japanese noodles (not buckwheat)
1 can water chestnuts
1 can baby corn
5-6 stalks of green onions/scallions
1-2 carrots
3 large handfuls of fresh bean sprouts
approx 3 tablespoon soy sauce
approx 1 tablespoon sesame oil
approx 1 cup sweet spicy chili sauce
optional: any other vegetables you enjoy! peppers, broccoli, etc! *note, if you are using
broccoli, it is best to blanche or steam first so they are not extremely crispy and
uncooked
olive oil or peanut oil (anything you prefer)

What you do: 

This recipe is very quick and requires little preparation, making it easy to make multiple entrees at once. I serve this with a homemade hoisin sauced baby bok choy side dish (have submitted the recipe as well).
*Sidenote: sweet chili sauce is spicy but is diffused nicely with the noodles. This product is found in a bottle in the sauces section of a grocery store (maybe in the ethnic section of yours). I purchase this at my local whole foods and have no problem finding different brands of the same product. You shouldn't have a problem finding it. It definitely makes the dish though. A must-ingredient! enjoy!
1. Boil japanese noodles for approximately 9 minutes, or until al dente.
2. Five minutes into the noodles being boiled, chop up your green onions and start sautéing them in a wok (or large pan) in your oil of choice.
3. Peel carrots and add the shavings to your pan, along with the water chestnuts (water drained), baby corn (water drained), and any other vegetables you are using (Note: not the bean sprouts).
4. When the lo mein is al dente, transfer the noodles to the stir fry pan.
5. Add sweet chili sauce, soy sauce, and peanut oil. Mix well and simmer the dish for 5-10 minutes.
6. One minute before completion, add the bean sprouts. This ensures their crunchiness!

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

@ Pecans and Nhyhsh, I ususally find all of my vegan meat substitutes in a local Asian grocery store. They are in the frozen section and they carry everything from vegan shrimp to vegan fish fillets. The items can be pricey sometimes so check around. The shrimp are good, just don't overcook them. I really really love the taste of the fish fillets, they even have the skin on it to make it look real(it's really seaweed). I hope this helps.

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I used chow mein noodles (eggless, of course) instead of lo mein (couldn't find any), and used "chicken" broth thickened with cornstarch mixture in addition to the sweet chili sauce to coat noodles and veggies.  I used broccoli, carrots and snow peas, and added vegan shrimp and seitan "chicken" strips.  This was way good.

Yes, please do share where you got your vegan shrimp from.  I have been searching for this for quite some time ... Thanks!

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I used chow mein noodles (eggless, of course) instead of lo mein (couldn't find any), and used "chicken" broth thickened with cornstarch mixture in addition to the sweet chili sauce to coat noodles and veggies.  I used broccoli, carrots and snow peas, and added vegan shrimp and seitan "chicken" strips.  This was way good.

Where do get ur vegan shrimp? I seen some online but didnt know what it would taste like, how do you like them?

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I used chow mein noodles (eggless, of course) instead of lo mein (couldn't find any), and used "chicken" broth thickened with cornstarch mixture in addition to the sweet chili sauce to coat noodles and veggies.  I used broccoli, carrots and snow peas, and added vegan shrimp and seitan "chicken" strips.  This was way good.

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Thanks for sharing! I really enjoyed cooking this vegetable lo mein, because it was the first chinese dish I´ve ever tried - and it came out really great  ;)b

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This was magnificent! ;)  I used buckwheat noodles because I had them on hand and they were just great.  I cubed some tofu and put it in the wok as I started boiliing the noodles.  At the end I added two handfuls of baby spinach a minute before the sprouts.  I topped it with some chopped peanuts.  Definitely a new favorite!

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i would guess that the author means neither soba nor udon (white, but too thick), and instead is referring to the wheat noodles used in yakisoba.  i usually buy them fresh, even my local safeway has them.

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I've got to tell you, this was awesome!  I used zucchini, mushrooms, carrots, and snap peas...I didn't have any sprouts or green onions, and I loathe water chestnuts and baby corn.
This is going to become a regular meal! ;)b

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I followed pretty much everything in this recipe except for the "sweet spicy chili sauce", as I didn't have enough time to head to an Asian grocery, and I had to use what I had on hand.  Instead of that, I used approximately 1 cup of Asian Chili oil and I topped off the cup with A Taste of Tai brand Garlic Chili Pepper Sauce. I also used Udon noodles, as I was confused about non-buckweat soba noodles, like the previous reviewer. I used peppers, broccoli, a lot of mushrooms, and extra bean sprouts, and it turned out amazing and pretty spicy (thanks to my substitution).  It's definitely a great recipe to work with though, thanks!

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can't wait to try it, im gonna try it this week for some friends  ;D

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