5-Ingredient Recipes That Are Better and Cheaper Than Takeout - Everyday Health

Like fried rice, lo mein is relatively high in processed carbohydrates and sodium and low in vitamins, minerals, and fiber, per the USDA. But in this quick homemade version, you can add as many veggies as you’d like, and scale back the sodium. Here, coleslaw mix makes for a quick and delicious veggie without any chopping at all! Plus the cabbage in the mix is a cruciferous veggie (like kale, broccoli, and cauliflower) which means that it’s packed with antioxidants in the form of polyphenols and may have anti-inflammatory effects in the body, according to past research.

Serves 4

Ingredients

• 8 oz dry lo mein noodles
• 1 tbsp extra-virgin olive oil
• 2 cups coleslaw mix
• 1 red bell peppers, sliced
• 2 cloves garlic, minced
• 2 tbsp less sodium soy sauce
• Optional ingredients for garnish: peanuts, scallions, lime wedges, sesame seeds

Directions

1. Bring a large pot of water to a boil. Cook lo mein noodles according to package directions. Drain thoroughly and rinse with cold water to stop cooking.
2. Meanwhile, place a large wok or deep skillet over medium-high heat. Add olive oil, coleslaw mix, bell pepper, and garlic and cook, stirring frequently, until vegetables are tender and coleslaw begins to brown, about 4 to 6 minutes.
3. Add noodles and soy sauce to the skillet and cook, stirring frequently, until noodles are heated through.

Nutrition per serving: 241 calories, 4g total fat (0.5g saturated fat), 6g protein, 44g carbohydrates, 1.1g fiber, 2.1g sugar (0.1g added sugar), 467mg sodium

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