Teriyaki Lo Mein Stir-Fry

{{ teriyaki lo mein stir-fry }}

Here’s a great quick family dinner that’s so delicious!   It’s also a perfect way to use any left-over chicken, shrimp, or tofu.  Enjoy!

9-ounces { uncooked } lo mein { chinese noodles }

2 tablespoon toasted sesame oil
½ cup teriyaki sauce { we like the whole foods 365 brand }
½ cup green cabbage, shredded
½ bunch scallions, white and green parts, thinly sliced
¼ cup carrots, shredded or julianned
1 cup mung bean sprouts
¼ cup mushrooms, sliced { optional }
salt to taste


Cook noodles according to package instructions.  Drain well.

In a large skillet or wok, add sesame oil and cooked noodles and cook for about one minute over medium heat.

Add teriyaki sauce and saute for about 5 minutes, stirring frequently.

Then toss in cabbage, scallions and carrots and cook for 1 minute.

Turn off stove and add in fresh mushrooms and bean sprouts.  Stir for one more minute and serve hot.


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2 thoughts on “Teriyaki Lo Mein Stir-Fry

  1. Pingback: hello, monday. week 10 « coffeeandcarrotjuice

  2. Lisa Elkin on said:

    Hey Cindy, this is Lisa. Trying to get in contact with you!

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