Veggie Lo Mein
Spaghetti stir-fried with cabbage, carrot, and egg in a soy-sesame sauce — a budget version of takeout lo mein.
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.
Mix soy sauce, sugar, and remaining sesame oil in a small bowl. Set aside.
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.
Add garlic and ginger. Cook 30 seconds.
Add cabbage. Cook 2 minutes, tossing constantly.
Push vegetables to the side. Pour beaten eggs into the center. Scramble until just set, then break up and mix into the vegetables.
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.
Serve topped with green onions and chili flakes if using.
Spaghetti works as a lo mein noodle substitute because the shape and texture after stir-frying are nearly identical.
- High heat is essential. The vegetables should char slightly. A medium-heat pan produces steamed, soggy vegetables.
- At $1.39 per serving this is one of the cheapest complete meals here. Good for the end of the month.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace spaghetti with rice noodles (same weight) (Rice noodles add $1–2 to total.)
- Replace soy sauce with tamari (Same price.)
Use rice noodles and tamari for a gluten-free version.