Vegetable Lo Mein

5 from 4 votes

Vegetable Lo Mein is an inexpensive, delicious and versatile Chinese dish that is quick and easy to prepare. Made with lo mein noodles and a variety of healthy vegetables tossed in a slightly sweet, slightly spicy sauce, this one-pot dish offers a satisfying meal that is sure to please.

Prep Time20

Cook Time14

Total Time32

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 221kcal

Ingredients

4 ounces dried Chinese lo mein noodles (See Tip 1)
1 Tablespoon olive oil or sesame oil
½ cup low-sodium chicken broth (See Tip 2)
3 Tablespoons low-sodium soy sauce
3 Tablespoons Hoisin sauce
½ teaspoon Sriracha hot chili sauce, optional (See Tip 3)
1 Tablespoon fresh grated ginger
1 ½ teaspoons cornstarch
2 Tablespoons vegetable oil
8 ounces cremini or white mushrooms, sliced
1 large carrot, peeled and cut julienne or into 2-inch match sticks
1 medium to large red bell pepper, seeded and cut into 2-inch match sticks
2 cloves garlic, minced
1 cup fresh snow peas
3 green onions, sliced thin with the white and green parts separated
6 ounces baby spinach

Instructions

Bring 4 quarts water to boil in large saucepan. Add the lo mein noodles to boiling water and cook until tender, 3 to 4 minutes. Drain, rinse thoroughly with cold water, and then drain again. Toss the cooked noodles with olive or sesame oil; set aside.
Whisk together chicken broth, soy sauce, hoisin sauce, Sriracha chili sauce if desired, ginger, and cornstarch in a bowl; set aside
Heat oil in a Wok or large skillet 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, white green onions, and spinach. Cook until the spinach has wilted, 2-3 minutes.
Add noodles and soy sauce mixture; gently toss to combine. Sprinkle with sliced green onion tops. Serve immediately. Yield: 4 servings. (See Tip 4

Notes

If you cannot find lo mein noodles, you can substitute thin spaghetti.
To make this dish vegetarian, substitute vegetable broth for chicken broth.
If you cannot find Sriracha sauce, you can substitute a different hot sauce.
Leftovers can be covered and refrigerated for three to four days. Reheat on the stovetop or gently in the microwave.

Nutrition