Vegetable Lo Mein
This colorful Vegetable Lo Mein is a quick and nourishing twist on a classic take-out favorite, minus the oil and heavy sauces. Tender noodles are paired with crisp, vibrant veggies in a creamy, sweet-savory sauce. It’s a perfect weeknight meal that comes together in under 30 minutes and satisfies the whole family. Serve it straight from the skillet for a cozy dinner, or pack it up for next-day lunches; it’s just as delicious cold!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Entree
- Cuisine: Asian
Ingredients
Sauce
- 1/4 cup water
- 3 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon tahini
- 2 teaspoons cornstarch
- 1/2-1 teaspoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Lo Mein
- 8 ounces whole-grain spaghetti (gluten-free if preferred)
- 8 ounces mushrooms (any type), sliced
- 2 carrots, julienned
- 1/2 cup snow peas (optional)
- 1 red bell pepper, seeded and sliced
- 4-6 green onions, sliced
- 2-3 tablespoons toasted sesame seeds
Instructions
- In a small bowl, whisk together all the sauce ingredients. Set aside.
- Cook the spaghetti according to the package instructions. Drain.
- In a large skillet, saute the mushrooms, carrots, snow peas (if using), and bell pepper in a small amount of water over medium heat until tender, about 5 minutes.
- Add the green onions, spaghetti, and sauce and toss to combine. Continue cooking just until the sauce begins to thicken. Serve immediately, garnished with the sesame seeds.
Notes
Tips: Alternate the pasta by trying lo mein noodles, soba, or udon for a chewier bite. For gluten free options, swap in brown rice spaghetti, buckwheat, soba, or chickpea/lentil pasta. Feel free to add a variety of veggies with broccoli florets, baby bok choy, or thinly sliced cabbage. Toss in edamame or tofu cubes for added texture.