Homemade Lo Mein Recipe with Vegetables
User Reviews
5
10 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Calories
580 kcal
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Course
Main Course
Homemade Lo Mein Recipe with Vegetables
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Lo Mein Recipe with Vegetables: Sumptuous and bold homemade lo mein noodles loaded with crispy vegetables and mixed with a savory sauce.
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Ingredients
For the Homemade Pasta:
- 3 cups all-purpose flour plus extra for dusting
- 4 egg large
For the Vegetable Lo Mein:
- 1 pound pasta dough recipe included
- 3-4 tablespoons coconut oil or vegetable oil
- 1 red bell pepper
- 2 yellow summer squash small
- 1 bunch green onions
- 8 ounces mushrooms
- 1 cup carrot shredded
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 1/4 cup soy sauce
- 1/4 cup Chinese black vinegar or rice vinegar
- 1/3 cup fish sauce
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
For the Pasta Dough:
- Pour the flour on a clean work surface. Make a deep well in the middle of the flour and crack the eggs in the center of the well. Using a spoon, gently break the yolks and stir the eggs to collect the flour around the edges. Stir in more and more flour until the entire pile of flour clumps. Then gather the clumps and knead into a ball. Knead aggressively for 5 minutes, until the dough becomes smooth and firm. Wrap the dough in plastic and allow it to rest while you prepare the veggies.
For the Vegetable Lo Mein Recipe:
- Trim and slice all vegetables into thin bite-size pieces. Heat a large pot of salted water to boil the pasta and get a wok (or large skillet) out for the lo mein. Also set out a pan to hold the sauteed veggies.
- Flatten the dough ball a little and cut it into 2-inch strips. Place the pasta roller attachment on the KitchenAid mixer and run each piece of dough through the roller to flatten. Lay each piece out on a floured surface. Then switch the attachment to the spaghetti cutter, and run each sheet of dough through the cutter to form thin noodles. Flour the noodles as they come through the cutter and lay them out on a floured surface. *If you don't have these attachments you can use a countertop pasta maker, or even roll the dough out flat and cut with a pizza roller.
- After the noodles are ready, heat the wok over high heat to stir fry the veggies. Place 1-2 teaspoons of oil in the wok and wait until it smokes. Then place one vegetable at a time in the wok and stir fry for 1-2 minutes moving constantly. Scoop the veggies out and place in the holding pan, then repeat with the next vegetable. You want the veggies to be bright, crisp and barely cooked, not soft and flimsy. This should take 5-8 minutes total.
- Once all the veggies are cooked and moved to the pan, turn the heat to medium and place the sesame oil in the skillet, followed by the garlic and ginger. Saute for one minute, then add the soy sauce, black vinegar, fish sauce, water, and cornstarch. Whisk immediately to incorporate the corn starch then allow the sauce to thicken a little.
- Start the sauce, then immediately drop the homemade noodles in the boiling pot of water. They should take only 2-3 minutes to cook. Drain well.
- Once the sauce thickens, pour the drained pasta and all the veggies back into the wok. Toss and simmer another minute or two to thoroughly coat and season the pasta. Serve warm.
Nutrition Information
Show Details
Serving
1serving
Calories
580kcal
(29%)
Carbohydrates
71g
(24%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Cholesterol
82mg
(27%)
Sodium
1444mg
(60%)
Potassium
500mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3385IU
(68%)
Vitamin C
29.8mg
(33%)
Calcium
53mg
(5%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1444mg | 60% |
| Potassium | 500mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3385IU | 68% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 53mg | 5% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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