Vegetable Lo Mein


This is the definition of great and easy comfort food!   



  • 8 ounces udon noodles, Chinese wheat noodles or whole wheat spaghetti noodles
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark sesame oil, divided
  • 8-ounce bag preshredded coleslaw (preferably with carrots included)
  • 2 cups fresh or frozen green beans, trimmed and cut in half,
  • 15-ounce can cut baby corn, drained, liquid reserved
  • 2 to 3 scallions, cut into 1-inch-long segments
  • Vegetable stock or water, as needed
  • Soy sauce to taste
  • Freshly ground pepper to taste


  1. Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
  2. Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes.
  3. Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.
  4. Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce and grind in pepper to taste. Serve at once. 

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