Ingredients
Scale
- 8 oz lo mein noodles
- 1 medium carrot, thinly sliced
- 1 cup bell peppers (any color), sliced into strips
- 1 medium zucchini, sliced thinly
- 1 cup broccoli florets
- 2 green onions, chopped
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Gather all ingredients for an organized cooking experience.
- Boil water in a pot and cook lo mein noodles according to package instructions (about 3-5 minutes). Drain and rinse under cold water.
- In a large skillet or wok, heat sesame oil over medium-high heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add carrots and bell peppers; stir-fry for about 2 minutes.
- Incorporate zucchini and broccoli; continue stir-frying until vibrant and crisp (approximately 3-4 minutes).
- Toss in the cooked lo mein noodles along with soy sauce (and cornstarch slurry if using). Stir gently for another minute until well-coated.
- Sprinkle green onions on top before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand such as snap peas or bok choy.
- For added protein, consider mixing in tofu or edamame.
- Store leftovers in an airtight container for up to three days; reheat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg