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Sunday Supper with Lunchbox Love – Veggie Loaded Chow Mein

This meal was chosen by my 5 year old! He crawled up in my lap this morning while I was at my computer so I put him to work figuring if he picked the Sunday Supper, he surely would eat it when I make it! He loves going to hibachi but this time we’ll be making fried noodles at home! As much as he doesn’t think that he likes vegetables, he eats them. I may make them a little less obvious by cutting them up small!

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  • 2 (5.6 ounce) packages* yakisoba noodles, seasoning packets discarded
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1/2 cup water
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)


  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with 1/4 cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).

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