Vegetable Lo Mein
Vegetable lo mein recipe is a healthy vegetarian dinner you’ll find yourself making again and again. Perfect for a weeknight or meal prep!
Servings: 4 servings
Calories: 422kcal
Ingredients
- 1 tablespoon sesame oil
- white ends of 4 green onions chopped
- 1 tablespoon garlic peeled and minced (approximately 3 garlic cloves)
- 1 tablespoon fresh ginger peeled and minced (approximately 1 inch)
- 1 red bell pepper thinly sliced (approximately 1 cup)
- ½ small head of broccoli cut into small florets (approximately 1 cup)
- 2 cups shiitake mushrooms sliced (approximately 4 large shiitake mushrooms)
- 1 large carrot cut into matchsticks (approximately 1 cup)
- 1 cup snow peas
- 8 ounces whole wheat spaghetti/lo mein noodles cooked and drained
Sauce Ingredients:
- ½ cup low-sodium soy sauce/coconut aminos/tamari
- 2 tablespoons honey/maple syrup/coconut sugar
- 1 ½ tablespoon sesame oil
- 2 teaspoons sriracha (optional)
Toppings:
- Green onions sliced
- Sesame seeds (optional)
Instructions
- Place a large non-stick skillet over medium heat and add 1 tablespoon of oil. Once the oil is heated, add the sliced white ends from the green onions along with the garlic and ginger to the pan. Saute for 2 - 3 minutes until fragrant and the onions are slightly tender.
- Add the vegetables (fresh or frozen), cover with a lid, and cook until just softened, stirring often (approximately 10 - 15 minutes).
- Add the noodles and sauce and stir/toss repeatedly to coat. Taste and adjust with any additional soy sauce or sriracha if preferred. Top with green onions and sesame seeds.
Notes
- Fresh or Frozen Veggies: To save time on this recipe, substitute the fresh vegetables with a 24 ounce bag of frozen stir fry vegetables. Add all to the pan and cook in the same order and instructions as the recipe indicates.
- Gluten-Free Options: To make this recipe gluten-free, opt for tamari or coconut aminos in place of soy sauce. You can also substitute the whole wheat spaghetti/lo mein noodles with any type of gluten-free spaghetti you prefer.
- Protein Options: If you’d like to add protein to this recipe you can cook it in the skillet before starting this recipe then add it in with the noodles and sauce towards the end. I would recommend cooking 4 scrambled eggs, plant-based chicken, or extra firm tofu in a tablespoon of oil over medium heat and setting it aside to be added back in.
Nutrition
Calories: 422kcal | Carbohydrates: 73g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1256mg | Potassium: 1035mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4342IU | Vitamin C: 126mg | Calcium: 101mg | Iron: 4mg