Peanut Vegetable Lo Mein

Author: Maxwell Hawkins
Total Time: 30 mins
Yield: 4-6 servings

Ingredients

• 1 Tbsp Sesame Oil (other cooking oils will also work)
• 1 medium onion, cut into thin wedges
• 5 cloves garlic, finely chopped
• 1 tsp ginger root, finely chopped
• 14 oz vegetable broth
• 2 Tbsp soy sauce
• 1 lb (give or take) stir fry vegetables (see suggestions in notes)
• 1 1/2 cup uncooked fine egg noodles (3 oz)
• 3 Tbsp creamy peanut butter
• 2 Tbsp half-and-half
• 3 Tbsp coconut cream, or coconut mulk
• 1/4 tsp crushed red pepper (or to taste)
• 2 Tbsp chopped peanuts

Directions

1. Add Sesame oil to a medium sized Wok (or a nonstick skillet, if you don’t have a wok)
2. Sauté onion on high for 3-5 minutes, monitoring and stirring occasionally until onion is tender
3. add stir fry veggies, and continue to cook for another 3-5 minutes, stirring and monitoring, until veggies begin to get a bit of char on the sides. Add oil if necessary
4. lower to medium heat. Add garlic and ginger root, and cook until fragrant
5. stir in broth and soy sauce. heat to boiling
6. stir in noodles. Cook for 5-8 minutes, stirring on occasion until liquid is almost absorbed
7. Meanwhile, beat together peanut butter, half-and-half, cream of coconut, and crushed red pepper using a wire whisk until smooth.
8. Stir peanut butter sauce into vegetable mixture. Cook for another 3-5 minutes, stirring occasionally until hot.
9. Serve in bowls, and sprinkle with peanuts

Notes

This recipe works well with a variety of vegetables- some suggestions include sugar snap peas, bell peppers, yellow squash, broccoli, white or baby portobello mushrooms, water chestnuts, and bok-choy. We use something different every time.

This is a vegetarian dish, but if you’re craving meat, you can easily stir-fry in some chicken breast, and use chicken broth in place of veggie broth.