Hi.

I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

easy veggie lo mein

easy veggie lo mein

Two ramen recipes back to back?? I know, I know, it's a lot, but you know that feeling you get when you discover something new that you really like?  Well, that's how I feel about these noodles.  They were such a great Costco find! 👏  So, yea I got inspired.  And I started craving stir fry/lo mein the other night, so I figured that these noodles would be a great healthier option for a veggie lo mein dish. 

This dish is great because it's really quick and easy to make (especially if you can pick up a couple of the packaged veggies at Trader Joe's like I did), and it's definitely a crowd pleaser.  With all the veggies to choose from there's something for everyone.  The flavors are a combination of savory, spicy and sweet, making this a really exciting weeknight dish!

Servings Prep Time Cook Time Total Time
4 5 mins. 10 mins. 15 mins.

Ingredients:

  • 2 teaspoons avocado oil
  • Broccoli (I used one bag of broccoli florets from Trader Joe's or 1 head will do)
  • Snap peas (I used one bag of snap peas from Trader Joe's)
  • 4 oz. cremini mushrooms, thinly sliced
  • 4 celery sticks, thinly sliced
  • 2 large carrots, julienned
  • 1/4 cup soy sauce
  • 3 tablespoons maple syrup
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sriracha
  • 1/2 teaspoons black pepper
  • 1 teaspoon sesame oil
  • 3 Lotus Foods Millet and Brown Rice Ramen cakes

Directions:

  1. Bring a large pot of water to a boil.  
  2. Heat a wok or large skillet over medium heat.  Once hot, add avocado oil, broccoli and snap peas.  Toss frequently and cook for about 5 minutes.
  3. While the broccoli and snap peas are cooking, prepare the sauce by whisking together soy sauce, maple syrup, ginger, garlic powder, sriracha, black pepper, and sesame oil.  Set aside. 
  4. After about 5 minutes, add the mushrooms, carrots and celery to the wok and cook until the vegetables are just starting to become tender (about another 5 minutes).
  5. Once the rest of the vegetables have been added to the wok, add the ramen cakes to the pot of boil water.  Cook according to package instructions.
  6. Once the veggies are tender, add the drained ramen noodles to the wok and pour sauce over the noodles and vegetables.  Toss until everything is coated.

Toddler Tip:

Use this meal as an opportunity to introduce training chopsticks!

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15 minute healthy cup of noodles

15 minute healthy cup of noodles