Veggie Lo Mein

Last week, I’d almost reached the bottom of my pantry. I hadn’t gone big grocery shopping in about 6 weeks, so necessity being the mother of invention, I cobbled together this version of veggie lo mein.

I cooked half a bag of frozen stir fry veggies, and half a pound of egg noodles from the asian grocery. Then, I whisked together a little soy sauce, vegetarian stir fry sauce (which I use as an alternative to oyster sauce), some sugar, and sesame oil.

I heated a bit of peanut oil in a wok until it smoked, then added a couple cloves of pressed garlic, which I cooked for a few minutes before stir frying the veggies and adding the noodles and sauce. I cooked it all for a few more minutes, and voila! Dinner from the dregs of my pantry and freezer :)

It was a little on the salty side, but overall, not too bad, all things considered. I’ve had worse takeout. I’ll probably make this again, but I’ll add some tofu, and definitely cut back on the soy sauce, or maybe opt for a low sodium version next time.