Description
A quick and satisfying Vegetarian Lo Mein packed with tender noodles, crisp vegetables, and a savory, slightly sweet sauce. This easy dish comes together fast and tastes fresher than takeout.
Ingredients
8 ounce package lo mein or ramen noodles
1/4 cup low sodium soy sauce
2 teaspoons brown rice syrup or sugar
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 teaspoons minced ginger, divided
1/2 teaspoon sriracha sauce (optional)
2 tablespoons canola oil
2 garlic cloves, minced
1 1/2 cups sliced shiitake mushrooms
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
1/2 cup snow peas, sliced
3 cups baby spinach, roughly chopped
1 cup bean sprouts
2 scallions, chopped
Instructions
- Cook the noodles according to package instructions, then drain and rinse. Set aside.
- In a small bowl, whisk together soy sauce, brown rice syrup, sesame oil, rice vinegar, 1 teaspoon ginger, and sriracha if using. Set aside.
- Heat canola oil in a large skillet or wok over medium-high heat. Add garlic, remaining ginger, mushrooms, bell pepper, and carrots. Stir-fry for about 3 minutes until slightly tender.
- Add snow peas, spinach, and bean sprouts. Cook for 2–3 minutes until spinach wilts and vegetables are combined.
- Add cooked noodles, prepared sauce, and scallions. Toss well until noodles are evenly coated and heated through.
- Serve immediately while hot.
Notes
Swap in vegetables like broccoli, zucchini, or cabbage based on availability.
Add tofu or edamame for extra protein.
Use tamari and gluten-free noodles for a gluten-free version.
Adjust sriracha or add chili flakes for more heat.
Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water or soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
