Lo Mein Recipe
This vegan, tender Lo Mein meal takes only 15 minutes to make, and is extremely comforting to hold.
Servings: 4 servings
For the noodle
- 8 oz Lo Mein noodles
- 1 tbsp olive oil
- 3 tsp garlic 2 cloves, minced
- 2 cups cremini mushroom sliced
- 5.3 oz red bell pepper 1 medium, julienned
- 2.8 oz carrots 1 medium, julienned
- 1/2 cup snow peas whole
- 3 cups baby spinach whole
For the sauce
- 2 tbsp sodium soy sauce reduced
- 2 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/2 tsp Sriracha
Put all ingredients in the sauce list into a small mixing bowl. Whisk them together until everything dissolves and set aside.
Boil a large pot of water and cook the noodles as instructed on the package. Make sure to take a bite to judge its texture. Remember, it should be soft, not so chewy.
Heat the pan with some oil over medium-high heat and toss in the garlic along with the stiff veggies (carrots, mushrooms, and bell pepper). Stir it for about 3-4 minutes or until tender.
Put in the soft veggies (snow peas and spinach) for 2-3 minutes, or until the spinach looks wilted.
Stir in the egg noodles and the sauce, gently toss to mix everything.
The dish, similar to most Asian dishes, should be served immediately as the noodles if left out for too long could turn soggy over time.
It’s possible to have a fried egg on top. Remember, however, that the egg will offer almost a hundred extra calories.
Serving: 1serving | Calories: 288kcal | Carbohydrates: 52g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 491mg | Potassium: 468mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6734IU | Vitamin C: 64mg | Calcium: 47mg | Iron: 1mg