Vegetable lo mein was always my choice when my family ordered Chinese food, and I still slow down when I walk past the vegetable lo mein on the Chinese hot bar in Wegmans (there’s something about food bars that gross me out though…) Tonight I made this because I was craving Chinese but takeout wasn’t in the cards because of my fast. I used whole wheat lo mein noodles, added some extra veggies and omitted the brown sugar from the original recipe. This was one of my favorite homemade Chinese recipes I’ve ever made! It was unbelievably easy too!
咖喱蔬菜捞面
配方改编自我的食谱
配料
4杯熟捞面面条（I用罗兰牌有机全麦捞面面条）
1汤匙烤芝麻油
1汤匙橄榄油
1汤匙生姜（和上剥离切碎）
3瓣大蒜
1汤匙咖喱粉
1杯蔬菜肉汤
1杯薄薄地切碎的胡萝卜（或火柴胡萝卜）
1个红辣椒（切成薄片）
1杯豌豆
1杯豆芽
2汤匙低钠酱油
1/2杯葱花
路线
库克根据包装的面条。立即折腾热面条香油外套。
在中高热量大煎锅加热橄榄油。加入大蒜，生姜，炒30秒。加入咖喱粉和涂层大蒜，生姜它，炒30秒。添加蔬菜汤，让它煨。加入胡萝卜，辣椒和豌豆。加盖煮5分钟，直到蔬菜煮熟，但依然坚定。加入豆芽和韭菜1分钟煮裸露。加入面条和酱油。合并和煮2分钟或直至彻底加热。请享用！
