coming back to the UAE fresh off of a 6 week eating hiatus, i decided to get my life together (once again) and start getting into the habit of meal prepping. not only is this a great way to budget my weekly spending (because i don’t know about you, but i will eat away a paycheck w/NO problem), but it is also a way to monitor portion sizes. as i was trying to think of what to prep for the week other than the typical grilled chicken, sweet potato, and broccoli, i decided to switch it up. hence. veggie lo mein and broccolini.
lo mein… yields 7 servings
whole wheat noodles – 1/2 box
red bell pepper -1
sliced brown mushrooms – 1 pkg
baby corn – 2 cups
snap peas – 2 cups
carrot sticks – 2 cups
spinach – 3 handfuls
green onion – for garnish
white onion – 1
olive oil – 5 tbsp
oyster sauce – 1/4 cup
sesame oil – 2 tbsp
soy sauce – 1/4 cup
broccolini…
broccolini or broccoli – 1 bunch
garlic – 2 cloves
olive oil – 2 tbsp
corn starch – 2 tbsp
oyster sauce – 6 tbsp
sugar – 1 pinch
soy sauce – 2 tbsp
okay now for the easy part…
lo mein…
chop all the veggies pretty chunky…i like for mine to all the around the same size and length. 
cook the veggies on medium heat in a large wok or skillet + begin to boil your noodles. start with the red bell pepper, onion, and carrots…cook for about 3-4 minutes, then add in the corn and mushrooms…after 2 minutes, add in the snap peas for 1 minute, and then the spinach for another minute. after the veggies are sauteed + noodles drained, you can combine them in the skillet or pot. once combined, add the soy sauce, oyster sauce, and sesame oil. stir and season with salt and pepper to taste. garnish with sesame seeds and chopped green onion.
broccolini…
mix the corn starch, soy sauce, sugar, and oyster sauce in a small bowl. rinse the broccolini and put it in a skillet with olive oil on medium heat. cook the broccolini for about 2 minutes until bright green, then add in the sauce mixture and cook for about 2-3 more minutes. the sauce will begin to thicken up. season with salt + pepper to taste.
