Vegetable Lo Mein

My husband is a big fan of lo mein so when I found this quick and easy version of vegetable lo mein I knew I had to try it!  I really liked this recipe because it uses a typical combo of fresh and canned Chinese veggies.  Feel free to use any veggies you have laying around and don't be shy with the veggies either.  This dish is long on veggies and short on noodles keeping it a satisfying and hearty dish without a ton of extra calories!  I served this as a side with Asian Peanut Butter Pork but it would also make a great vegetarian main dish!  Enjoy!

Vegetable Lo Mein (adapted from thegardengrazer.com)

8 oz. lo mein noodles
1 1/2 T. sesame oil, divided
1 small red onion, diced
1 yellow pepper, sliced (red or green works too)
1 head bok choy, cut into bite sized pieces
2 small heads broccoli, cut into bite sized pieces
1 (8 oz.) can bamboo shoots, drained
1 (15 oz.) can baby corn, drained
1 (8 oz.) can sliced water chestnuts, drained
5 green onions, minced
3 cloves garlic, minced
1/4 c. hoisin sauce

Cook lo mein noodles according to package directions, drain, place in a large serving bowl and drizzle with 1/2 T. of the sesame oil to prevent sticking.  Meanwhile, heat a large skillet or wok over medium high heat and add the remaining 1 T. sesame oil.  When the oil is hot add the onion, pepper, bok choy, broccoli, bamboo shoots, baby corn and water chestnuts.  Saute for 5-10 minutes or until veggies are crisp tender and done according to your likeness.  Add the green onions and garlic and cook 1 minute.  Add the hoisin sauce and stir to combine.  Add the veggies to the bowl with the noodles and toss to combine.  Serve!

6 side dish servings (243 calories each serving) according to my calculator on loseit.com