Vegetable Lo Mein
I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!
2 T. soy sauce
1 T. rice wine vinegar (I used apple cider vinegar)
2 T. brown sugar
1/2 t. toasted sesame oil
1/4 t. Chinese five spice powder
1 t. grated fresh ginger
2 t. minced garlic
1/2 t. Sriracha hot chili sauce (optional)
2 t. cornstarch
2 t. canola oil
3 C. Dole Broccoli Slaw
1/2 C. thinly sliced scallions
6 oz Chinese egg noodles
- Cook your noodles per the package directions. Drain them and set aside.
- Combine the soy sauce, wine vinegar, brown sugar, sesame oil, five spice powder, ginger, garlic, sriracha, and cornstarch in a small saucepan set over medium heat. Bring to a boil and heat until thickened. Set aside.
- Set a large skillet over medium heat with the canola oil. Toss in the broccoli slaw and sauté until the veggies are tender. Add the noodles and sauce, tossing to combine.