Crockpot Vegetable Lo Mein

Crockpot Vegetable Lo Mein: Skip takeout and make this delicious veggie packed version of lo mein at home!

This flavorful vegetable lo mein is made in a crockpot, and is so much easier and healthier than takeout.

I'm a huge fan of stir-fry's and lo mein. They're super easy to make, and are perfect for those times you want to use up veggies, lurking in the crisper drawer of your refrigerator.

The recipe below is filled with some of my favorite veggies, but feel free to switch them out for your favorite ones instead. It's totally customizable to what you like, or what you have on hand.

The main star of the show is the sauce! It's rich and savory, with just a touch of sweetness. So good! It coats the chickpeas, which I added for protein, and crisp-tender veggies perfectly.

My husband is a carnivore, so I made him a chicken breast to shred up in his serving, and he was very happy. We both thought it was even better than the restaurant version!

Today is Multicooker Monday, a group I belong to that meets once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Printable recipe

Crockpot Vegetable Lo Mein

Ingredients

For The Sauce
1/2 cup vegetable broth
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons coconut aminos (soy sauce may be substituted, but it will no longer be gluten free)
2 teaspoons mirin
1 teaspoon sesame oil
1 teaspoon brown sugar

For The Lo Mein
1 - 15 ounce can chickpeas, rinsed and drained
1 cup snow peas
1 red bell pepper, julienned
1/2 cup matchstick carrots
8 ounces lo mein noodles or spaghetti (I used gluten free spaghetti)
2 tablespoons cornstarch + 3 tablespoons cold water
Sesame seeds for garnish (optional)

Directions

Whisk together all the ingredient for the sauce in the crockpot. Add the chickpeas and cook on low for 2 hours or high for 1 hour.
Add snow peas, bell pepper, and carrots to crockpot, cover and cook for 1 hour more on high.
Prepare noodles according to package directions and add to crockpot. Whisk together cornstarch and water in a small bowl, and stir into the lo mein. Allow sauce to cook and thicken on high for 30 minutes. Give everything one final stir to coat with sauce.
Serve hot garnished with sesame seeds if desired.

NOTES

• Leftovers will keep in the refrigerator in an air-tight covered container for up to 5 days.
• Want a little heat? Try adding red pepper flakes, to taste.

We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday August 2020:

Recipes using Small Kitchen Appliances

• • • Crockpot Lo Mein from Veggies First Then Dessert
    • Cheesy Chicken Chili - Instant Pot from Food Lust People Love
    • Instant Pot Pasta and Cheese with Cauliflower from Karen's Kitchen Stories
    • Instant Pot Minestrone Soup from Making Miracles
    • Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
    • Slow Cooker Lechon Asado from Palatable Pastime
    • Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
    • Zucchini Chips from A Day in the Life on the Farm

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