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Veggie Lo Mein

We’ve always done themed meals like Taco Tuesday and Pizza and movie Friday, but we have recently added to our themed meals, Meatless Mondays!  I did a week long body cleans of meatless meals a few weeks ago and really enjoyed some of the meals I made. Now this one you can easily add chicken or beef  however we liked it just the way it is.


  • 1 tablespoon olive oil 
  • 1 tablespoon sesame oil 
  • 2 cups bite size pieces of broccoli
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame, frozen 
  • 8 oz. lo mein noodles (cooked according to package directions)
  • Kosher salt
  • fresh cracked pepper
  • optional garnish: fresh chopped cilantro and sesame seeds


  • 1/2 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon hoisin sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • fresh cracked pepper


  1. While you’re cooking the noodles according to package directions, heat olive and sesame oils in a large sauté pan over medium high heat.
  2. Add broccoli, red pepper, cabbage, carrots and edamame to the pan and season with salt and pepper.
  3. Cook, stirring frequently, for about 4 minutes.
  4. Combine soy sauce, rice vinegar, sesame oil,, hoisin, garlic powder, ground ginger, and a pinch of fresh cracked pepper in a small measuring cup.
  5. Strain cooked noodles and add them along with the sauce mixture to the pan and turn heat to low.
  6. Toss to coat everything in the sauce and cook for one minute. Garnish with cilantro and sesame seeds and enjoy!

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