Vegetable Lo Mein

Vegetable Lo Mein

We have been on a HUGE Chinese food kick lately.  We love the flavors and my kids love noodles and rice with anything.  Plus I love that I can use up the bits and pieces of stuff from my refrigerator in it.

I had bought two bags of broccoli slaw mix when it was on sale last week.  One I used to make broccoli slaw for our Barbecue Sauce Hot Dogs but the other was still sitting in the vegetable drawer.  I had to figure out a way to use it so this is where this recipe came from.


It was a HUGE hit.  This recipe makes quite a bit.  I served it with a small piece of fresh fish on the side and a salad.  After four large servings, with seconds for just about everyone, we still had a serving leftover for lunch today.  I very rarely eat leftovers but I heated this up and I think it was even better today.


  • 1-2 (16 oz.) bags of broccoli slaw – broccoli, carrots, cabbage
  • 2 medium onions, cut into 8ths
  • 1 cup chicken stock, divided
  • 1/2 cup soy sauce (use low sodium or it will be too salty!!)
  • 1/4 cup sesame oil
  • 1/4 – 1/2 cup House of Tsang – Classic Stir Fry Sauce
  • 2 (6 oz.) packages of lo mein noodles cooked 1 minute less than directions


  1. In a large skillet or wok heat sesame oil with onions and broccoli slaw over medium heat until it just begins to soften and wilt about 3-5 minutes.
  2. Add chicken stock with the cooked noodles to the pan.  Toss well with tongs 2-4 minutes.
  3. Once chicken stock is absorbed add soy sauce and stir fry sauce to pan.  Toss with tongs until completely mixed and heated through.
  4. Serve immediately.

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