Vegetable Lo Mein Recipe

Enjoy your favorite takeout dish with this vegetable lo mein recipe. This veggie packed 25 minute meal will become a family favorite! {WW 6 Points, Vegetarian}

Course Main Course

Cuisine Asian, vegan, Vegetarian

Diet Vegetarian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 397kcal

Author Ginny

Ingredients

3 tbsp Extra Virgin Olive Oil
½ Small Yellow Onion thinly Sliced
1 cup Matchstick Carrots or shredded carrots
1 Red Bell Pepper thinly sliced
1 Orange Bell Pepper thinly sliced
3 cloves Garlic minced
4 cups Baby Spinach
1 cup Snow Peas
8 oz Spaghetti or Lo Mein Noodles
2 Green Onions chopped
½ tbsp Sesame Seeds

Sauce

2 tbsp Soy Sauce Low Sodium
2 tsp Sesame Oil
1 tbsp Lime Juice Fresh Squeezed
½ tsp Sugar or Equivalent amount of Stevia

Instructions

Cook spaghetti according to package instructions. Drain, set aside.
In a medium bowl, mix together all sauce ingredients. Mix well, set aside.
Heat olive oil over medium high heat in a large pan. Add onion, peppers and carrots. Salt lightly. Use tongs to sauté for about seven or eight minutes. Add in garlic, spinach and snow peas, saute for another 2 minutes.
Add noodles and sauce to pan and toss until well combined.
Remove from heat and stir in sesame seeds and green onion.

Notes

Recipe adapted from Damn Delicious

Add in all the stir fry veggies that you want. Broccoli and mushrooms are lovely options.

Mix in a few crushed red pepper flakes to taste to add a little bit of heat to the dish.

Feel free to swap the red onions with yellow onions.

You can easily adjust the flavor of the sauce and add a little more lime juice or sesame oil.

This can be made ahead of time for meal prep lunches.

Leftovers can be kept for up to four days in the refrigerator.

You can always save time by making the sauce ahead of time or making the noodles ahead of time. This will make this 20 minute meal go even faster and easier.

Nutrition