Veggie Lo Mein

Ingredients

• AmountIngredientEst. cost
• 300 g dry spaghetti $0.66
• 300 g green cabbage, thinly sliced $0.90
• 2 medium carrots, julienned or grated $0.59
• 1 medium yellow onion, thinly sliced $1.23
• 2 large eggs, beaten $0.66
• 4 tbsp soy sauce $0.31
• 1 tbsp sesame oil $0.30
• 2 tbsp vegetable oil $0.12
• 4 cloves garlic, minced $0.32
• 1 tsp fresh ginger, grated (or 0.5 tsp dried) $0.10
• 2 stalks green onions, sliced $0.33
• 1 tsp sugar $0.01
• 0.5 tsp black pepper $0.02
• 0.5 tsp chili flakes (optional) $0.02
• Recipe total$5.57

Instructions

1. 1 Cook spaghetti in salted boiling water 1 minute less than package directions (it will finish in the pan). Drain and toss with 1 tsp sesame oil to prevent sticking.
2. 2 Mix soy sauce, sugar, and remaining sesame oil in a small bowl. Set aside.
3. 3 Heat vegetable oil in a large wok or wide skillet over very high heat. Add onion and carrot. Cook 3 minutes until starting to soften.
4. 4 Add garlic and ginger. Cook 30 seconds.
5. 5 Add cabbage. Cook 2 minutes, tossing constantly.
6. 6 Push vegetables to the side. Pour beaten eggs into the center. Scramble until just set, then break up and mix into the vegetables.
7. 7 Add the noodles. Pour the sauce over everything. Toss constantly over high heat 2–3 minutes until noodles are hot and sauce is evenly distributed.
8. 8 Serve topped with green onions and chili flakes if using.

Nutrition per Serving

Estimated values per serving.