15-Minute Veggie Lo Mein Recipe
If you're looking for something fun to serve, simple to prepare, and undeniably scrumptious to eat, vegetable lo mein is a really solid choice to consider. Plus, this popular Chinese restaurant staple made of noodles, vegetables, protein, and soy-based sauce will make such a colorful presentation on your table. Whether you want to whip up something special for the family or are looking for a unique treat to prepare for guests, this dish is sure to be a total crowdpleaser.
Some of the recipes out there for lo mein aren't the healthiest. But thanks to wellness coach and recipe developer Miriam Hahn of YouCare-SelfCare, we have a great version you'll want to try ASAP. According to Hahn, "This is totally healthy! Lots of great vegetables in there and a complete mix of protein, fat, and fiber." This particular lo mein recipe is an excellent way to switch things up for dinner, and it's chock-full of vegetables. Not only will you love it because it's tasty and a healthier dish (It has way less oil than would be used in a restaurant kitchen!), but it's also quick to whip up. Although it contains no meat, it doesn't skimp on protein, since it includes edamame.
Gather the ingredients to prepare this 15-minute veggie lo mein
For Hahn's 15-minute veggie lo mein recipe, you'll need 10 ounces of lo mein noodles. Although if you're vegan, Hahn suggests swapping the egg-containing lo mein noodles for the same amount of rice or soba noodles. She continues to note, "I love lo mein noodles because [they] are super quick. I usually always have them in the house along with rice noodles, ramen, and soba noodles. You could use any of those [for this recipe]."
You'll also need to gather ½ cup of soy sauce, 1 tablespoon of lite seasoned rice vinegar (or apple cider vinegar in a pinch), 2 teaspoons of hoisin sauce, ½ teaspoon of garlic powder or granules, ¼ teaspoon of ground ginger, ¼ teaspoon of black pepper, 3 tablespoons of sesame oil (divided into 1 tablespoon and 2 tablespoons), one red pepper that's been cut into strips, a 16-ounce package of pre-chopped broccoli florets, 1 cup of pre-shredded carrots, 1 cup of frozen, shelled edamame (defrosted), 1 cup of shredded red cabbage (which looks purple), 2 tablespoons of sesame seeds, and ¼ cup of chopped cilantro. The vegetable lovers at your table are going to be pretty excited about this one!
Let's get this 15-minute veggie lo mein recipe started
Now that you have your ingredients together, heat up a large pot of water. While you're waiting for the water to boil, combine the soy sauce, rice vinegar, hoisin sauce, garlic powder or granules, powdered ginger, black pepper, and 2 teaspoons of the sesame oil in a small bowl, and set this aside. Once the water comes to a boil, add your noodles to the water, and cook according to package directions. Hahn estimates that the noodles should be cooked for four to six minutes, but the noodle packaging will tell you for sure. During that time, head to the next step, but set a timer to help ensure you don't overcook the noodles.
Start stir frying your vegetables
While the noodles are cooking in the water, heat the remaining teaspoon of sesame oil in a deep frying pan (A wok would be perfect, as would a large stock pan, advises Hahn.) at medium heat. Toss in the red pepper, broccoli florets, carrots, and cabbage, and stir frequently for four to five minutes. Then, add the defrosted edamame, and stir to combine. (If you forgot to defrost the edamame, they should still thaw quickly once exposed to the heat of veggies in the pan, according to Hahn.)
If the timer for the noodles goes off during this time, be sure to take a moment to take the noodles out of the hot water, and allow them to drain in a colander. Don't forget to save the noodle water!
Combine the noodles with the veggies, serve, and enjoy
In one final not-too-fancy but oh-so-satisfying flourish, you are now about to see each and every one of these wonderful, fresh ingredients come together to create the healthiest lo mein you've ever enjoyed. To accomplish this feat of creative culinary achievement, simply add the cooked, drained noodles and the sesame-hoisin sauce you made a few minutes ago to the pot with the veggies. Stir to combine. Do this quickly, because Hahn cautious against letting the veggies cook for any longer than four to five minutes.
Top your lo mein off with the sesame seeds, and the chopped cilantro. We told you this presentation would be great! Now, it's time to sit back, serve, and enjoy!
- ½ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons hoisin sauce
- ½ teaspoon garlic powder or granules
- ¼ teaspoon ground ginger
- ¼ teaspoon pepper
- 3 teaspoons sesame oil, divided
- 10 ounces lo mein noodles
- 1 red pepper, sliced
- 2 cups broccoli, cut into small florets
- 1 cup shredded carrots
- 1 cup purple cabbage, sliced
- 1 cup frozen, shelled edamame, thawed
- 2 tablespoons sesame seeds
- ¼ cup cilantro, chopped
- Heat up a large pot of water for the noodles to cook in.
- While waiting for the water to boil, combine the soy sauce, rice vinegar, hoisin sauce, garlic powder, ground ginger, pepper, and 2 teaspoons of sesame oil in a small bowl. Set aside.
- Add the noodles to the water, and cook according to package directions.
- While the noodles are cooking, heat 1 tablespoon of sesame oil in a deep, frying pan/wok on medium-high heat. Add in the sliced red pepper, broccoli, shredded carrots, and shredded cabbage, and stir frequently for 4 to 5 minutes.
- Quickly add the edamame, and stir.
- Transfer cooked noodles to a colander, and then add to the veggie mixture and the sauce. Stir quickly to combine.
- Top with sesame seeds and cilantro to serve, and enjoy.
| Calories per Serving | 445 |
| Total Fat | 11.4 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 59.6 mg |
| Total Carbohydrates | 68.1 g |
| Dietary Fiber | 8.5 g |
| Total Sugars | 7.4 g |
| Sodium | 1,855.8 mg |
| Protein | 20.0 g |
