Ingredients:

  • 2 cups sliced carrots, thin rounds
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 1/2 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 8 oz dried lo mein noodles
  • 2 scallions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the carrots, broccoli, bell pepper, snap peas, and onion into the bottom of the slow cooker and stir in the minced garlic.
  2. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, ginger, and red pepper flakes, then pour the sauce evenly over the vegetables.
  3. Cover with the lid and cook on Low for 6 hours (or High for 3 hours) until vegetables are tender but still hold their shape.
  4. About 20 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the sauce.
  5. Boil the lo mein noodles in a separate pot according to package directions, drain, and toss them directly into the slow cooker.
  6. Gently fold the noodles into the sauce until coated, then garnish with sliced scallions and toasted sesame seeds.