Vegetable Lo Mein

Vegetable Lo Mein could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This side dish has 281 calories, 10g of protein, and 5g of fat per serving. This recipe serves 4. For $1.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 11 person were glad they tried this recipe. A mixture of garlic cloves, lo mein noodles, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Curious Cuisiniere. Overall, this recipe earns a super spoonacular score of 87%. Try Vegetable Lo Mein, Vegetable Lo Mein, and Vegetable Lo Mein for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 large bell pepper, sliced

3 c bok choy greens, chopped (or your favorite dark, leafy green: spinach, chard, kale, etc)

1 large carrot, sliced into rounds

2 garlic cloves, minced

½ tsp ginger, ground

8 oz dried lo mein noodles (or regular spaghetti)

8 oz mushrooms, sliced

1 Tbsp sesame oil

3 Tbsp soy sauce

2 tsp sugar

Equipment:

bowl

frying pan

wok

Cooking instruction summary:

Cook the pasta according to the package directions. Once done, drain and set aside.While the pasta is cooking, mix the sauce ingredients in a small bowl.Heat the sesame oil in a large wok or (very large) saute pan. Add the minced garlic, peppers, and carrots. Saute for 1-2 minutes, until the veggies are brightly colored and fragrant. Add the mushrooms and saute for a minute. Add the bok choy (or other greens) and saute until wilted, 1-2 minutes.Add the drained, cooked noodles to the vegetables along with the sauce mixture. Toss the mixture until everything is well coated with the sauce.Serve immediately.

 

Step by step:


1. Cook the pasta according to the package directions. Once done, drain and set aside.While the pasta is cooking, mix the sauce ingredients in a small bowl.

2. Heat the sesame oil in a large wok or (very large) saute pan.

3. Add the minced garlic, peppers, and carrots.

4. Saute for 1-2 minutes, until the veggies are brightly colored and fragrant.

5. Add the mushrooms and saute for a minute.

6. Add the bok choy (or other greens) and saute until wilted, 1-2 minutes.

7. Add the drained, cooked noodles to the vegetables along with the sauce mixture. Toss the mixture until everything is well coated with the sauce.

8. Serve immediately.


Nutrition Information:

Quickview
281k Calories
9g Protein
5g Total Fat
51g Carbs
35% Health Score
Limit These
Calories
281k
14%

Fat
5g
8%

  Saturated Fat
0.56g
4%

Carbohydrates
51g
17%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
977mg
43%

Get Enough Of These
Protein
9g
19%

Vitamin A
6636IU
133%

Vitamin C
78mg
95%

Vitamin K
28µg
27%

Vitamin B2
0.33mg
20%

Vitamin B6
0.35mg
18%

Folate
69µg
17%

Vitamin B3
3mg
17%

Fiber
3g
14%

Potassium
492mg
14%

Manganese
0.27mg
14%

Copper
0.23mg
11%

Vitamin B5
1mg
11%

Phosphorus
105mg
11%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
7%

Calcium
71mg
7%

Magnesium
28mg
7%

Vitamin E
0.87mg
6%

Zinc
0.62mg
4%

covered percent of daily need
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Related Videos:

6 ING Vegetable Lo Mein | The Recipe Rebel

 

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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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