Vegetarian Lo Mein

3.75 from 4 votes

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!

Prep Time10

Cook Time7

Total Time17

Course: Main Dish

Cuisine: Asian

Servings:

Calories: 436kcal

Author: Catherine McCord

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.

Nutrition