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    Home » Recipes » Vegetarian Dishes

    Home » Recipes » Vegetarian Dishes

    Vegetable Lo Mein

    By Chula King · July 15, 2016 · Updated March 8, 2022 Leave a Comment

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    Quick and easy to prepare, and full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook, and makes incredible leftovers.

    Quick and easy to prepare, full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook. Oh, and it makes incredible leftovers. Even better is its versatility – dress it up with chicken, shrimp, beef, etc., or keep it vegetarian with broccoli florets, celery, or bean sprouts in place of, or in addition to the vegetable ingredients.

    Vegetable Lo Mein

    I used the following ingredients for this delicious Vegetable Lo Mein: Chinese dried noodles, sesame oil, vegetable oil, reduced sodium chicken broth, reduced sodium soy sauce, Hoisin sauce, Sriracha hot chili sauce, fresh ginger, cornstarch, garlic, cremini mushrooms, carrot, red bell pepper, snow peas, scallions, and baby spinach.

    Ingredients for Vegetable Lo Mein

    To make the Vegetable Lo Mein, I start by whisking together the chicken broth, soy sauce, Hoisin sauce, Sriracha chili sauce, grated fresh ginger, and cornstarch.

    Before cooking the vegetables, I cooked the Chinese noodles in boiling water for 3 minutes, drained them, and tossed them with the sesame oil.

    Adding oil to cooked noodles

    For the vegetables, I heated some oil in my Wok over medium high heat.  I added the garlic, mushrooms, carrots, and red pepper, then cooked them, stirring frequently, until they were tender.  This took about 4 minutes.

    Adding vegetable to skillet

    I stirred in the snow peas, scallions, and spinach, then cooked the mixture until the spinach had wilted. This took about 3 minutes.

    Cooked vegetables

    Then I added the noodles and soy sauce mixture, and gently tossed to combine everything.

    Adding Sauce

    As a final step, I sprinkled on green scallion. Talk about good. This Lo Mein was absolutely delicious. Yum!

    Vegetable Lo Mein

    If you’re looking for more Asian inspired veggie dishes, check out my Veggie Spring Rolls or the Master Taste Tester’s Veggie Stir Fry.

    I hope you liked this recipe for Vegetable Lo Mein as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Quick and easy to prepare, and full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook, and makes incredible leftovers.
    Contents show
    1 Vegetable Lo Mein
    1.1 Ingredients
    1.2 Instructions
    1.3 Chula's Expert Tips
    1.4 Nutrition

    Vegetable Lo Mein

    Quick and easy to prepare, full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook. Oh, and it makes incredible leftovers. Even better is its versatility - dress it up with chicken, shrimp, beef, etc., or keep it vegetarian with broccoli florets, celery, or bean sprouts in place of, or in addition to the vegetable ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 330kcal
    Author: Chula King

    Ingredients

    • 6 ounce package dried Chinese noodles (Mein)
    • 1 Tablespoon sesame oil or olive oil
    • ½ cup low sodium chicken broth (See Tip 1)
    • 3 Tablespoons low sodium soy sauce
    • 3 Tablespoons Hoisin sauce
    • ½ teaspoon Sriracha hot chili sauce optional
    • 1 Tablespoon fresh grated ginger
    • 1 ½ teaspoons corn starch
    • 2 Tablespoons vegetable oil
    • 8 ounces cremini or white mushrooms sliced
    • 1 carrot peeled and cut into 2-inch match sticks
    • 1 red bell pepper seeded and cut into 2-inch match sticks
    • 2 cloves garlic minced
    • 1 cup snow peas
    • 3 scallions white and green parts separated and sliced thin
    • 6 ounces baby spinach

    Instructions

    • Bring 4 quarts water to boil in large pot. Add noodles to boiling water and cook until tender, 3 minutes. Drain noodles, rinse thoroughly with cold water, then drain again. Toss noodles with sesame or olive oil in bowl; set aside.
    • Whisk chicken broth, soy sauce, hoisin sauce, Sriracha chili sauce if desired, ginger, and corn starch together in bowl; set aside.
    • Heat oil in a large skillet or wok over medium high heat. Add mushrooms, carrots, and bell pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in snow peas, scallions, and spinach until the spinach has wilted, about 2-3 minutes.
    • Add noodles and soy sauce mixture; gently toss to combine.Transfer to platter and sprinkle with scallion greens. Serve immediately. Yield: 4 servings.

    Chula's Expert Tips

    1. To make this vegetarian, substitute vegetable broth for the chicken broth.

    Nutrition

    Calories: 330kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Sodium: 782mg | Potassium: 664mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7825IU | Vitamin C: 68.9mg | Calcium: 71mg | Iron: 2.7mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: International, Pasta, Vegetables, Vegetarian Dishes

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