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Veggie Noodle Lo Mein

Prep time:  20 minutes

Cook time:  20 minutes

Total time:  40 mins

Serves: 4 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 2 baby bok choy, or 1 large bok choy, thoroughly washed, thinly sliced
  • 1 large red bell pepper, thinly sliced length-wise
  • 1 large carrot, peeled, ends removed and spiralized into noodles.  If your carrots aren’t big enough to spiralize thinly slice
  • 8 oz mushrooms.  I prefer baby portobello or crimini mushrooms, washed and sliced
  • 4-8 zucchini (around 2 lbs), spiralized into noodles – I find the medium size works best, but you could also do the fine or angel hair size
  • 1 tsp sea salt

Aromatics:

  • 3 tsp Ellbee’s Asian Zing Garlic
  • 3 Tablespoons ginger, minced
  • Whites of the green onions sliced below

Sauce:

  • 1 ½ Tablespoon cornstarch
  • 4 ½ Tablespoons soy sauce
  • 1 1/2 Teaspoon toasted sesame oil
  • 1 1/2 Tablespoon mirin
  • 2 tsp brown sugar

Toppings:

  • 1 bunch of green onions, thinly sliced.  Separate the sliced greens from the whites.  Use the whites in the aromatics above, reserve the greens for topping at the end

 

Instructions:

  1. Make sure all your veggies are prepped before starting the stir fry.
  2. In a small bowl, combine cornstarch and soy sauce until cornstarch is dissolved.  Add in sesame oil, mirin and brown sugar.  Set aside
  3. Preheat a very large skillet (at least 15″) over medium high heat. When the pan is hot but not smoking, add 1 Tablespoon of the olive oil into the pan along with the garlic, ginger, and whites of the green onions.  Stir fry for 1-2 minutes until fragrant and the green onions have wilted.  
  4. Increase heat to high.  Add mushrooms and stir fry for 3-4 minutes.  Add bok choy, bell pepper, and carrots. Stir fry for an additional 4-5 minutes, or until the veggies are starting to soften.
  5. Transfer the stir fried veggies to a large serving bowl
  6. Place the stir fry pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are beginning to soften, around 5 minutes.  Drain off the excess liquid.  
  7. Add the veggie mixture to the noodles and toss completely to combine. Add the salt and sauce mixture, stir to coat and simmer for approximately 5 minutes.   Taste and adjust seasonings.  Remove the pan from the heat.
  8. Transfer to serving bowl, top with the greens portion of the sliced green onions, and serve. 

Notes:

  • You can easily add a cooked protein (chicken, shredded pork, etc) if desired.  Add the cooked protein in Step 4 with the mushrooms and other vegetables.  

Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.

Recipes

Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.