Vegetarian Lo Mein (serves 4-6)

Prep Time: 10 mins Cook Time: 7 mins

egg free

nut free

dairy free


  • 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


1. Cook the noodles according to the package directions. Drain, rinse, and set aside.

2. In a small bowl, whisk to combine the soy sauce, brown rice syrup, sesame oil, rice vinegar, 1 teaspoon ginger, and sriracha. Set aside.

3. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, remaining ginger, bell peppers, carrots, and mushrooms. Cook until tender, stirring frequently until tender, about 3 minutes.

4. Add the snow peas, spinach, and bean sprouts and cook until the spinach is wilted, about 2-3 minutes.

5. Stir in the noodles, soy sauce mixture and scallions. Gently toss to combine.