Quick Vegetarian Lo Mein Recipes

Steps:

• Place snow peas, onion and bean sprouts in large saucepan over high heat with vegetable oil and red pepper flakes. Saute about 1 minute.
• Lower heat on vegetables to medium. Drain pasta noodles and add to vegetables.
• Toss the mixture over heat to fry and is combined well.
• Drizzle with soy sauce and sesame oil and top with green onions. Toss again.
• Serve while hot.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lo mein in the boiling water until tender yet firm to the bite, about 3 minutes.
• Heat oil in a large skillet or wok over high heat. Add garlic and ginger and cook for 30 seconds. Add stir-fry vegetables and cook until heated through, 3 to 4 minutes. Add soy sauce and green onions and cook 3 minutes more. Add cooked noodles and sugar and mix well. Taste and season with salt if necessary. Remove from heat, add sesame oil, and stir. Transfer to a platter and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

Steps:

• Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
• Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
• Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.