Slow Cooker Vegetable Lo Mein Noodles
Try this Slow Cooker Vegetable Lo Mein Noodles recipe, or contribute your own.
Try this Slow Cooker Vegetable Lo Mein Noodles recipe, or contribute your own.
- salt and pepper to taste
- sauce
- 3 cloves of garlic minced
- toasted sesame seeds for garnish (optional)
- 2 teaspoons of sesame oil
- 1 14 ounce package extra firm tofu
- 2 ounces of dried pasta of your choice (i used linguine her use dried gluten free pasta or rice noodles)
- 1 bell pepper seeded and cut into match stick size pieces
- 1 medium carrot cut into match stick size pieces
- 1 cup of snow peas trimmed
- 1/2 cup of frozen edamame
- 1 1/2 tablespoons of fresh ginger root minced
- sriracha sauce or crushed red pepper flakes for a spicy kick
- 1/4 cup of low sodium vegetable broth
- 3 tablespoons of gluten free tamari or low sodium soy sauce
- *3-4 tablespoons hoisin sauce (make sure it's vege
- 2 tablespoons of honey (you can also substitute with brown sugar
- 2 teaspoons of rice vinegar
- cornstarch slurry
- 2 - 3 tablespoons of cornstarch or potato starch (depending on how t
- 3 tablespoons of cool water
- Carbohydrate 0.3899 g
- Cholesterol 0 mg
- Fat 0.007 g
- Fiber 0.056000000834465 g
- Protein 0.7357 g
- Saturated Fat 0.00077 g
- Serving Size 1 1 Serving (43g)
- Sodium 427.860286458333 mg
- Sugar 0.333899999165535 g
- Trans Fat 0.00196 g
- Calories 4 calories
Step-by-step
- Spray inside of slow cooker with non-stick coating spray.
- Whisk together all the ingredients for the sauce in the slow cooker. Add minced ginger and garlic.
- If browning tofu: Drain, remove tofu from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles. In a skillet on medium high heat, add a little bit of oil and brown tofu for about 2 minutes on each side. Add to the slow cooker and cook on high for 15 minutes or low for 30 minutes.
- If not browning the tofu: Whisk together all the ingredient for the sauce in the slow cooker. Add minced ginger and garlic. Add entire block of tofu to the bottom of the slow cooker. Since the tofu is soft because we didn't brown it, we want to keep the tofu in a block to ensure that it does not break when you add the other ingredients. Cook on low for 1-2 hours or high for 1 hour flipping halfway through.
- Place bell pepper, carrot, snow peas and edamame into the pot and cook for another 20 minutes on high.
- To cook the noodles directly in the slow cooker: Thirty minutes prior to serving this dish, carefully remove tofu and vegetables with tongs and place in a large plate or bowl and set aside. Add the pasta noodles to the crock-pot and make sure it is covered in the sauce. Cook for 30 minutes on high and keep stirring gently every 10 minutes to ensure even cooking.
- To cook noodles on stove-top: Cook desired amount of dried pasta noodles in a large pot on stove-top according to package instructions, drain well and add to the slow cooker.
- Whisk together the corn starch slurry in a small bowl. Add to the slow cooker and gently incorporate into the sauce. Add the tofu and vegetables you removed back into the crock-pot. If you did not brown your tofu and it is still in a block, cut into 1 - 1.5 inch cubes or rectangles and return back to the crock-pot. Mix everything together gently with tongs or chopsticks and cook everything on high for 10 minutes until sauce thickens up. Season with more salt or black pepper as needed.
- Remove and serve hot with rice or your favorite garnishes and sides. Sprinkle with sesame seeds if desired.
My Go-To Weeknight Dinner: Slow Cooker Vegetable Lo Mein
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and everything else life throws my way, I need recipes that are both simple and satisfying. That's where this slow cooker vegetable lo mein comes in. It's become a lifesaver, a delicious and nutritious meal that I can whip up even on my busiest evenings. The beauty of this recipe lies in its versatility and ease. I can adapt it to whatever vegetables I have on hand, making it a fantastic way to use up leftover produce.
The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while I focus on other things. There's nothing quite like coming home to the aroma of simmering vegetables and noodles, promising a comforting and flavorful meal. I often find myself tweaking the recipe based on my family’s preferences—sometimes adding a little extra sriracha for a spicy kick, other times substituting brown sugar for honey. It’s adaptable, forgiving, and always a crowd-pleaser. The best part? Clean-up is a breeze!
This isn’t just a quick and easy meal; it’s a delicious and healthy one too. Packed with vegetables like bell peppers, carrots, and snow peas, it provides a good source of vitamins and fiber. The tofu adds protein, making it a complete and satisfying meal. I’ve experimented with different types of noodles – linguine, gluten-free pasta, even rice noodles – and each time, the result has been wonderful. The recipe truly embraces the spirit of adaptable cooking. What's more, it fits seamlessly into my busy lifestyle without sacrificing flavour or nutrition.
The magic of the slow cooker: I can't overemphasize how much I appreciate the convenience of the slow cooker. The ability to throw everything into the pot in the morning and come home to a ready-to-eat dinner is a game-changer, especially during busy workweeks. There are times when I've even prepared the ingredients the night before, making the morning process even quicker. It's the perfect solution for those evenings when my energy levels are low but my hunger is high.
Beyond its convenience, this slow cooker lo mein offers a chance to experiment with flavors. I've started incorporating fresh herbs like cilantro and basil for an extra layer of freshness, and sometimes even adding a squeeze of lime juice at the end. The possibilities are endless. The recipe is a true blank canvas for culinary creativity.
Beyond the recipe: The slow cooker vegetable lo mein has become more than just a meal; it's a symbol of efficiency and mindful eating. In my fast-paced life, it's a reminder that nutritious and delicious food doesn't have to be time-consuming or complicated. It’s a simple pleasure that nourishes both my body and soul, a testament to the power of finding joy in the everyday routine. This recipe is more than just a meal; it's a small victory in the juggling act of modern life, a moment of calm amidst the chaos, and a delicious reward for a busy day.
Tips and variations:
- Customize your veggies: Feel free to add or substitute your favorite vegetables. Broccoli, mushrooms, zucchini, and spinach would all be delicious additions.
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Make it vegetarian/vegan: Ensure you use vegetarian/vegan hoisin sauce and tamari.
- Add protein: Chicken, shrimp, or even chickpeas would make a great addition.
- Garnish generously: Toasted sesame seeds, chopped green onions, and a sprinkle of cilantro add a beautiful touch and extra flavor.
This simple slow cooker vegetable lo mein recipe is more than just a meal; it's a testament to the power of easy, healthy, and delicious home cooking. It’s a recipe I'll continue to enjoy for years to come and I encourage you to try it too.
