Recipe of Quick Vegetable Lomein

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We hope you got insight from reading it, now let's go back to vegetable lomein recipe. You can have vegetable lomein using 16 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Vegetable Lomein:

1. Get 1 can of Water chestnut.
2. Provide 1 can of Bean sprouts.
3. Get 1 can of Bamboo shoots.
4. Prepare 1 of onion-I used a yellow onion and some green onions also.
5. Prepare 1 packages of Lomein noodles- I use the ones made from egg whites only.
6. Get 3 tbsp of Chicken broth stock- I used the kind that also had tiny bits of veggies in it. Just look on back of containers ingredients label.
7. Use 1 cup of Carrots, broccoli, mushrooms- Sliced-I don't like so I didn't add to this one..
8. Take 5 dash of Soy sauce- I used a stir fry sauce that had soy sauce and other sauces made in it also.
9. Provide 1 1/2 tsp of Gravy master browning caramelizing sauce.
10. Use 2 clove of Garlic minced.
11. You need 1 of Ginger.
12. Prepare 1 bunch of Shredded cabbage.
13. You need 1 of Oil- sesame, Evoo or veg.
14. Provide 1 of Sauce-oyster, chili, or hoisin- you can use just a little of these.
15. Get 1 dash of White pepper.
16. Use 1 dash of Accent salt- totally optional as this is msg. So if you use just a tid bit and it will be ok. Or you can omit it..

Steps to make Vegetable Lomein:

1. Boil noodles for about 5 min or al dente. Cool. Toss lightly with sesame oil/or whatever oil u have on hand to prevent sticking..
2. Add veg oil to a saute pan & start sautéing your onion in the gravy master. Add, some of the stir fry sauce & all the veggies, with bean sprouts and garlic, ginger being the last to give time for the other veggies to soften..
3. Then add noodles and stir it all up, adding more sauce, & just a little bit of the chicken stock broth. Let it cook on high heat while continuing to mix up for about 5-10 min. But taking off the eye each time you stir it up. I also added different seasonings to mine also. White pepper, salt, garlic and onion powders, etc..

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