Vegetable Lo Mein
with cashews / snap peas / carrots
This noodle stir-fry is full of colorful vegetables and cashews for crunch.
Smarts: Cabbage can take a long time to cook and will reduce considerably in the process. Things will go faster if you are using very thinly sliced cabbage or coleslaw mix. Adjust the time as needed so that all of your vegetables are tender to your liking, but don’t rush it - the cabbage will be best when it's super tender and has almost a silky texture.
- Carrots - 8 oz , thinly sliced
- Cabbage, green - 8 oz , thinly sliced (sub coleslaw mix)
- Green onions - 2 stalks , finely chopped, green and white parts separate
- Oil, cooking - 1 Tbsp
- Noodles, dried lo mein - 8 oz (sub spaghetti)
- Snap peas - 8 oz (sub snow peas)
- Cashews - 1/3 cup
- Hot sauce (opt) - for serving
- Garlic - 2 cloves , chopped
- Water - 1/4 cup
- Hoisin sauce - 3 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Cornstarch - 1 tsp
Bring a large stockpot of salted water to a boil.
While water is coming to a boil, heat a wok with oil over medium-high heat. Add carrots and saute until nearly tender, 3 to 5 minutes.
Add cabbage to carrots and saute both together until very tender, 5 to 7 minutes. Add water to the pan if it starts to look dry.
Meanwhile, return to the pot of water and add noodles. Boil noodles according to package directions. Drain.
When carrots and cabbage are tender, season them with some salt. Add white parts of green onions and snap peas. Saute to warm everything, 3 to 4 minutes more.
Whisk cornstarch into stir-fry sauce.
Add stir-fry sauce and noodles to wok and toss everything together until combined.
Remove from heat and stir in green parts of green onions and cashews.
Serve lo mein with some hot sauce if you’d like. Enjoy!