Vegetable Lo Mein
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Calories
286 kcal
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Course
Main Course
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Cuisine
Asian
Vegetable Lo Mein
Description
This Vegetable Lo Mein combines a variety of fresh, thinly sliced vegetables including onion, carrot, celery, cabbage, shiitake mushrooms, and bell pepper, quickly cooked until just tender. Garlic adds a subtle aromatic note. Fresh noodles are added and coated in a sauce made by whisking together vegetable broth, hoisin sauce, soy sauce, sesame oil, and corn starch to thicken.
The sauce simmers briefly with the noodles and vegetables, binding the flavors with a lightly thickened consistency. The topping of sliced green onions adds freshness and a mild bite. This dish balances the slight sweetness of hoisin with the savoriness of soy and depth from sesame oil.
Vegetable Lo Mein serves as a satisfying vegetarian main or side. Fresh noodles are preferred for texture, but dry noodles are acceptable. Leftovers keep up to 4 days in the fridge, though noodles may absorb more sauce as they sit.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion thinly sliced
- 1/2 cup carrot shredded or julienned
- 1/4 cup celery thinly sliced
- 1 cup green cabbage shredded
- 3/4 cup shiitake mushrooms stems removed, thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 2 teaspoons garlic minced
- 10 ounces fresh noodles cooked according to package instructions
- 1/3 cup vegetable broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons corn starch
- 1/4 cup green onions sliced
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large pan over medium high heat.
- Add the onions, carrots, celery, cabbage, mushrooms and bell peppers to the pan and cook for 4 minutes or until just softened.
- Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
- Add the noodles to the pan, then toss to combine.
- In a separate bowl, whisk together the vegetable broth, hoisin sauce, soy sauce, sesame oil and corn starch.
- Pour the sauce into the pan and bring it to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve.
Notes
- Fresh Asian-style egg noodles work best, commonly sold refrigerated or at Asian markets, but dry noodles can be used as a substitute.
- Vegetable lo mein will keep for up to 4 days refrigerated, but noodles absorb sauce over time, altering texture.
- Adjust salt and pepper seasoning to taste, especially if using low-sodium soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 606mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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