Description
This Vegetable Lo Mein comes together in under 30 minutes for a quick and easy weeknight dinner!
Ingredients
Units
- 1-2 tbsp vegetable oil
- 3 green onions, chopped
- 1 2-inch piece of ginger, chopped
- 3 garlic cloves, chopped
- 1 large carrot, julienned
- 1 red pepper, julienned
- 1 cup snow peas
- 2 cup spinach
- 5-6 ounces chinese egg noodles, or gluten-free spaghetti if needed (*use spaghetti for vegan option), cooked.
- 1 tbsp vegetarian oyster sauce
- 1 tbsp dark soy sauce (*use tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp coconut sugar (can sub regular sugar)
- 1 tsp sriracha
- 1-2 tbsp water or vegeteable stock as needed
Instructions
- Heat the vegetable oil in a large pan, then add the green onions and ginger and let cook on medium-high heat for 2 minutes.
- Next add the garlic, carrot, pepper and snow peas and mix everything together, letting cook for another 2-3 minutes until the veggies are tender, then add the spinach and mix until wilted.
- Add in the noodles and sauces and stir until everything is mixed together. If the noodles stick to the pan a bit, add 1-2 tbsp of water or vegetable stock to help deglaze.
- Remove from heat and serve immediately.
Notes
Preheat the pan before adding oil and vegetables for better stir frying.
Cook the noodles just until al dente since they finish cooking in the pan.
Taste and adjust the sauce at the end with a splash of soy sauce if needed.
Add more spinach than you think since it wilts down quickly.
Prep all ingredients ahead since lo mein cooks fast.
Cook over medium high heat to keep vegetables crisp.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 200
- Sugar: 4g
- Sodium: 280mg
- Fat: 4.6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
