Quick & Easy Vegetable Lo Mein
by: claire cary
Craving Chinese take out but don't want to wait?! This homemade vegetable lo mein recipe is quick, easy and tastes just like the real deal. Made with simple ingredients and no fancy sauces, this is the perfect simple weeknight dinner.
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Ingredients
- 8 ounces noodles of choice I used brown rice spaghetti
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 inch thumb fresh ginger grated
- ¼ cup chopped green onions
- 2 cups sliced baby bella mushrooms
- 1 cup snow peas
- 1 red bell pepper sliced thin
- 1 large carrot julienned
- 2 cups baby spinach
- 4 tablespoons low sodium soy sauce or tamari*
- 1 tablespon toasted sesame oil
- 2 teaspoons brown sugar
- 1-2 teaspoon sriracha
Instructions
- Bring a large pot of water to a boil and cook the noodles according to package instructions.
- In a medium saute pan, add the finely minced garlic, scallions and freshly grated ginger. Saute with the olive oil for 2-3 minutes.
- Add in the sliced mushrooms and saute for 5 minutes, allowing the mushrooms to wilt slightly.
- Add in the snow peas, carrot and sliced bell pepper. If you notice anything sticking, add in a splash more oil.
- Cover the pan and let the vegetables steam for 5 minutes to soften.
- Remove the lid and add in the soy sauce/tamari, toasted sesame oil, brown sugar and sriracha. Stir well to combine.
- Combine the veggies with the noodles and combine together to coat the noodles with the sauce. Add in the spinach and chopped green onions and stir well.
- Let simmer for 5 minutes to absorb all of the flavor and let the spinach wilt. If you can let it sit for longer (about 15 minutes) even better because the noodles will soak up more flavor.
- Taste and adjust seasonings as desired. I usually add an additional tablespoon of soy sauce because I love it so much, but you can add red pepper flakes, extra sriracha for spice etc.
- Serve warm and enjoy!
Notes
Snow peas can be hard to find depending on the time of year, but snap peas work well if you have those too.
I always use low sodium soy sauce in all of my recipes. Regular soy sauce can make recipes really salty really quickly, so for best results, stick with low sodium.
Serving: 1bowl / Calories: 256kcal / Carbohydrates: 27g / Protein: 6.2g / Fat: 12g / Fiber: 3.6g / Sugar: 5.5g
