Prep Time
5 min
Cook Time
10 min
Yields
4 servings
A delicious and satisfying dinner perfect to use as leftovers the next day for lunch.
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ingredients
8
oz thin lo mein noodles
1
Tbsp peanut oil
1
carrot, julienned
½
head napa cabbage, sliced thin
½
onion, sliced
¼
cup chicken broth
¼
cup low-sodium soy sauce
1
tsp sesame oil
Sliced green onions, for topping
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directions
Step 1
Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
Step 2
Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.