Confession: I am a sucker for Chinese food. There’s nothing better than a bowl of warm sticky rice and tangy chicken, or, a picky-eater favorite, lo mein. Here is a recipe for a healthier version of this popular takeout choice—but don’t worry, it taste just as good (if not better)!
The Noodles
In this recipe, you’ll find that I use Quinoa Brown Rice Noodles. This is a great healthy noodle option if you are gluten free or looking for a pasta with tons of nutritional benefits. These noodles come packed with 5 grams of protein, Iron, and fiber. You can find them at Trader Joes, along with other gluten free pasta options to inspire your future noodle adventures!
The Veggies and Egg
The traditional veggies lo mein can be anything from snap peas to bell pepper. Here, I like to use broccoli and carrots (two of my favorite vegetables!). You can use fresh or frozen, but I strongly recommend getting fresh for a better flavor. Plus, then you can help support your local farmers market and save space in your freezer for ice cream instead 😉
When cooking the veggies, poor in soy sauce or tamari (a lower sodium version of soy sauce) right into the pan. This helps the carrots soften while they cook and add that tangy flavor lo mein is famous for.
Once the veggies are done, push them to the side and crack the eggs. You can choose to fry or scramble your egg, depending on personal preference. Either way, make sure it’s cooked all the way through before stirring in the pasta. Keep in mind that eggs are in replacement of meat here, so feel free to stir in some chicken or steak instead if you’re not vegetarian.
Recipe
One bowl
20 minutes
Lunch or Dinner
Easy
Ingredients
~ 1/8 packaging Quinoa Brown Rice Pasta
~ Garlic clove, minced
~ 1 cup broccoli, cut into bite sized pieces
~ 1 carrot, chopped
~ 1 egg
~ 2 tbls soy sauce or tamari
Method
1. Bring a small pot of water to a boil. Add in pasta and cook according to package. Rinse, drain, and set aside.
2. Meanwhile, put a small pan over medium-low heat and add minced garlic. Allow to cook until fragrant, about 2 minutes.
3. Add in carrot and broccoli. Allow to cook for 5 minutes.
4. Poor in soy sauce or tamari into pan——but be careful here! The pan is hot so the sauce can boil and splash. Cook for 5 minutes more, until veggies are soft.
5. Push veggies to one side of the pan, and add the egg to the other. Depending on preference, scramble or fry egg until cooked fully through, about 2-3 minutes.
6. Add cooked pasta and stir until veggies and egg are evenly distributed throughout the mixture. Add soy sauce and hot sauce to taste. Enjoy!
Read And Eats 