Veggie Lo Mein

• portions: 6-8
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

12 to 16 ounces Chinese- style lo mein or ramen noodles

3 tablespoons toasted sesame oil

2 cups very thinly sliced bell pepper (any color) cored and seeded; sliced mushrooms; and/or snow

peas

2 cups shredded cabbage

½ cup reduced-sodium

soy sauce

¼ cup honey or maple syrup

1 tablespoon freshly grated ginger, or 1 teaspoon ground ginger

Sriracha, halved or chopped peanuts, and/or lime wedges for topping (optional)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package directions.

2. Meanwhile, add 1 tablespoon of the sesame oil to a large skillet. Add the bell pepper and toss to coat. Cook for 8 to 10 minutes, stirring occasionally, or until the bell pepperis soft. Stir in the cabbage.

3. In a small bowl, stir together the soy sauce, honey, remaining 2 tablespoons sesame oil, and ginger to form a sauce.

4. Drain the noodles and add to the skillet with the veggies. Stir in the sauce.

5. Serve with your choice of toppings.

• Look for shredded cabbage in a bag. It's often near the coleslaw in the produce aisle. Use up any leftover cabbage instead of lettuce in tacos or on a sandwich.

• If this is a new style of noodles for the kids, offer a small pair of kids' scissors so they can chop up the noodles on their own.

This can help them engage with the food in a pressure-free way

Avoid honey for kids under the age of one year.