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.

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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Vegetable Lo Mein

Yield: 4

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

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

Directions:

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.

Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes

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20 Responses to “Vegetable Lo Mein”

  1. 1

    The UDG — October 31, 2012 @ 7:57 pm

    I was just thinking I need to experiment with more Asian recipes and Husband only likes “noodle” recipes. Will add this to my try pile.

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  2. 2

    Sarah B. — October 31, 2012 @ 8:29 pm

    Mmmmmm!! I will have to add this to my list for next week’s meals!!!

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  3. 3

    Blog is the New Black — November 1, 2012 @ 2:24 am

    Love when I find simple vegetarian dishes that also look mighty tasty!

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  4. 4

    Kim in MD — November 1, 2012 @ 5:25 am

    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.

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  5. 5

    Jenn's Food Journey — November 1, 2012 @ 5:30 am

    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!

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  6. 6

    Joanne — November 1, 2012 @ 11:31 am

    Well I know I would definitely love those noodles! This lo mein sounds deelicious!

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  7. 7

    grace — November 1, 2012 @ 12:35 pm

    what a gloriously colorful dish! this puts any lo mein i’ve ever had delivered completely to shame. :)

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  8. 8

    Rhonda — November 1, 2012 @ 1:02 pm

    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! ;)

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  9. 9

    A New York Foodie — November 1, 2012 @ 1:59 pm

    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

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  10. 10

    Chung-Ah | Damn Delicious — November 1, 2012 @ 2:54 pm

    You know I just had leftover restaurant-bought chow mein today but yours looks 10000000x better!

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  11. 11

    Deepti — November 1, 2012 @ 3:27 pm

    Mouthwatering lo mein.. wonderful and very tempting recipe!

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  12. 12

    Blond Duck — November 1, 2012 @ 7:13 pm

    I’m going to surprise Ben and make this for him!

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  13. 13

    sarah.a — November 1, 2012 @ 7:44 pm

    yum. might try this next week as a change up from my usual stir fry. perhaps would add some tofu or omelette strips for a bit of extra protein.

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  14. 14

    Words Of Deliciousness — November 1, 2012 @ 8:03 pm

    Yummy and healthy makes for a perfect dish. I would love to have this for dinner.

    [Reply]

  15. 15

    Angie@Angie's Recipes — November 2, 2012 @ 8:01 am

    So colourful and appetizing!

    [Reply]

  16. 16

    Chris — November 3, 2012 @ 9:19 am

    Laughing at your kids’ unimpressed response to the health benefits, too cute. Love the color of this!

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  17. 17

    Timbo — November 5, 2012 @ 5:11 am

    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.

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  18. 18

    Timbo — November 5, 2012 @ 5:12 am

    Forgot to say I added a dozen shrimp as well.

    [Reply]

  19. 19

    Maria Lisella — January 3, 2013 @ 2:00 pm

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

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  20. 20

    Melinda Young — June 9, 2013 @ 7:26 pm

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

    [Reply]

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