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Vegetable Lo Mein

Vegetable Lo Mein

I found this recipe on MyRecipes and thought it would pair perfectly with the Orange-Ginger Shrimp Skewers and the Garlicky Green Beans.  It was easy to make and a great way to use up the extra veggies I had in the refrigerator.  I used whole wheat spaghetti instead of Chinese egg noodles so this dish would be a bit healthier and I really loved the nutty flavor the noodles gave to the dish.  My children, on the other hand, said they liked the dish but they didn’t like the noodles as much as the noodles their favorite Chinese restaurant used.  I told them that they were MUCH healthier than the other noodles but they didn’t seem to care about the health benefits – weird.  Anyway, I loved this side dish and thought it went really well with the rest of the meal.

Vegetable Lo Mein

Cook noodles in salted water per instructions.  Drain and mix with the sesame oil.  Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat.  Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes.  Add the ginger and garlic and cook, stirring constantly, for 1 minute.  Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles.  Cook, stirring often, for 3-5 minutes or until light brown.  Pour the hoisin  mixture onto the noodles followed by the veggies, sprouts, and half  of the cilantro.  Stir until evenly coated and well combined.  Pour into the serving dish and sprinkle with the remaining cilantro.  Serve immediately.  Enjoy. 

Vegetable Lo Mein

 

Vegetable Lo Mein

Vegetable Lo Mein

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 8 oz Whole wheat spaghetti noodles cooked per instructions
  • ½ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp canola oil divided
  • 1 cup of mushrooms sliced
  • ½ cup of shredded carrots
  • ½ cup of baby bell peppers sliced
  • ¼ red onion sliced
  • 2 green onions chopped
  • ½ cup of mung-bean sprouts
  • ½ tbsp fresh ginger minced
  • 3-4 cloves of garlic minced
  • 2 tbsp fresh cilantro chopped (divided)

Instructions

  • Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.
  • Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.
  • Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.
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21 Comments

  1. My family is safe and our power has been restored, and I couldn’t wait to see what you have been cooking up, Pam! We love anything Asian, and my son especially love lo mein. This vegetable lo mein looks so healthy and delicious! I like the whole wheat noodles, and I will definitely use them in this dish.

  2. lol.. can’t imagine why the kids aren’t concerned about the health benefits of the whole wheat pasta!! I wish I could go back to that way of thinking again!! 🙂
    This dish looks and sounds incredibly good… add some meat in there and it’s a meal for sure!

  3. My husband has never tried the lo mein from the restaurants but I do think he might actually like this. I will have to tell him it is just spaghetti! 😉

  4. Hi Pam,
    thanks for the kind words you left me! I still can’t believe how we were spared. The flood waters came to 2 blocks away from me and the next block is without power. Just horrible situation and so many lost their homes and/or businesses.

    Your Lo Mein looks great. I love Lo Mein and will definitely be trying your recipe!

    Thanks,
    Sandi

  5. This was a big hit. I substituted Japanese noodles. And I didn’t look at the photo and actually shredded the carrots like the recipe said, not julienned like in the picture.

    I served a crowd with this, veg fried rice and beef and broccoli.

  6. and yes, your photos are great…you are self-taught with a little help from “the man”…nice shots, delectable.

  7. I just made this for dinner and we loved it! I modified the vegetables a bit and added shrimp. Delicious! Thanks