This easy noodle dish is inspired by basic Chinese takeout lo mein. I set out to make a version loaded with vegetables, and without any preservatives or msg. The results are perfect! Like a lot of our recipes this dish can be customized to your liking, feel free to spice it up or add a protein, and you can include any finely sliced veggies in the mix. Open your winter share box, grab a few veggies that are hanging around and start slicing.
You can use your favorite stir-fry or lo mein noodles for this dish. Soba, udon, or rice noodles will all work. Carrots and rutabaga paired nicely with the cabbage for me. Slice the root vegetables into thin matchsticks, and shred the cabbage as finely as you can. The veggies will cook quickly over high heat like a stir fry. While the noodles cook, whisk together the easy sauce.
This dish gets rich flavor from miso paste, it’s handy to have around for recipes and soups. A tub of it lasts a long time, so it’s a good investment. I like to use mellow white miso, but you can try the different varieties to see what you prefer. If you are gluten free, just make sure to check the label. When the noodles are finished cooking, just toss everything together and serve.
Cabbage Lo Mein
8 oz package of lo mein noodles (or your favorite noodles)
1/2 cabbage (Green or red), finely shredded or sliced
1 carrot, peeled and cut into thin sticks
1/2 rutabaga, peeled and cut into thin sticks
1 tablespoon canola oil
2 tablespoons hot water
1 tablespoon miso paste
2 tablespoons tamari soy sauce (GF if necessary)
1 tablespoon toasted sesame oil
Bring a pot of water to boil, cook noodles according to package directions.
While the noodles are cooking, heat the canola oil in a wok or sauté pan over high heat. Cook the vegetables stirring constantly. They’ll brown and caramelize a bit. When the vegetables are softened, turn off the heat and toss the veggies and rice together. Whisk together the sauce ingredients and stir into the noodle mixture. Taste and adjust seasoning with tamari and toasted sesame oil.
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