Vegetable Lo Mein
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Calories
719 kcal
-
Cuisine
Asian, Vegetarian
Vegetable Lo Mein
Description
Vegetable Lo Mein features al dente noodles tossed with a variety of fresh vegetables including julienned carrots and bell peppers, broccoli florets, shiitake mushrooms, snow peas, baby corn, and crunchy water chestnuts. The vegetables are quickly stir-fried with minced garlic and grated ginger to preserve crispness and aroma. The dish’s signature sauce blends soy sauce, oyster sauce, rice vinegar, honey, and optional chili paste for flavor depth and a slight kick.
The noodles are combined with the sauce and vegetables, allowing the starch from the corn starch slurry to lightly thicken the coating. Adding toasted sesame oil at both the start and end of cooking enhances the nutty aroma. Final garnishes of sliced scallions and sesame seeds provide freshness and crunch.
This versatile stir-fry works as a vegetarian main or side and can be prepared ahead for easy reheating. Using low-sodium sauces helps manage salt content, and fresh vegetables maintain the dish’s vibrant colors and textures.
Ingredients
- 10 ounces lo mein noodles (cooked to package instruction)
- 4 tablespoons sesame oil (divided)
- 2 large carrot peeled, julienned
- 1 red bell pepper (deseeded, julienned)
- 2 cups broccoli florets
- 2 cups (sliced shiitake mushrooms)
- 4 cloves garlic (minced)
- 1 inch ginger (peeled, finely grated)
- 6 ounces snow peas
- 14 ounces baby corn drained & rinsed, organic
- 8 ounces water chestnuts drained & rinsed, organic
Sauce
- 6 tablespoons soy sauce or soy sauce substitute, low sodium
- 3 tablespoons oyster sauce
- 1 tablespoon Huy Fong garlic chili sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil toasted
- 3 teaspoons honey
- 1 teaspoon corn starch
- 2 teaspoons togarashi Japanese chili spice (optional
Garnish
- scallions
- sesame seeds
Instructions
- In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
- In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
- In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4-5 minutes.
- Add in the snow peas, baby corn, and water chestnuts, stir to combine.
- Create a well in the middle of the pan and add in the rest of the sauce and the 1 tsp of corn starch and whisk to combine. Allow to cook for 1 minute.
- Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
- Garnish with scallions and sesame seeds. Serve and enjoy!
Notes
- Opt for low sodium soy sauce and oyster sauce to reduce overall saltiness without sacrificing flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in the microwave or a skillet.
- Fresh ginger and garlic are key to the aromatic base; have them minced just before cooking for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 109g | 36% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1755mg | 73% |
| Potassium | 890mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 21g | 42% |
| Vitamin A | 8254IU | 165% |
| Vitamin C | 114mg | 127% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
