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Vegetarian Lo Mein recipe from weelicious.com

Vegetarian Lo Mein

Vegetarian Lo Mein is not only filling, but also nutritious with a myriad of vegetables. You won't miss the takeout you might typically turn to once you make this recipe!
3.75 from 4 votes
Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients  

  • 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

Instructions 

  • Cook the noodles according to the package directions. Drain, rinse, and set aside.
  • In a small bowl, whisk to combine the soy sauce, brown rice syrup, sesame oil, rice vinegar, 1 teaspoon ginger, and sriracha. Set aside.
  • 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.
  • Add the snow peas, spinach, and bean sprouts and cook until the spinach is wilted, about 2-3 minutes.
  • Stir in the noodles, soy sauce mixture and scallions. Gently toss to combine.
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