Craving takeout but don’t want to wait? This homemade vegetable lo mein recipe is quick, easy, and bursting with flavor. Using simple ingredients and no complicated sauces, it’s the ideal fuss-free weeknight dinner.
INGREDIENTS
- 8 ounces noodles of choice (I used brown rice spaghetti)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1-inch thumb fresh ginger, grated
- ¼ cup chopped green onions
- 2 cups sliced baby bella mushrooms
- 1 cup snow peas
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 cups baby spinach
- 4 tablespoons low sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 1-2 teaspoons sriracha
INSTRUCTIONS
- Bring a large pot of water to a boil and cook the noodles according to package instructions.
- In a medium sauté pan, heat olive oil and sauté the minced garlic, green onions, and freshly grated ginger for 2-3 minutes.
- Add the sliced mushrooms to the pan and sauté for 5 minutes until they start to soften.
- Stir in the snow peas, carrot, and red bell pepper. If needed, add a splash more oil to prevent sticking.
- Cover the pan and steam the vegetables for 5 minutes to soften them.
- Remove the lid and add the soy sauce or tamari, toasted sesame oil, brown sugar, and sriracha. Stir everything well to combine.
- Add the cooked noodles to the pan and toss to coat them with the sauce. Stir in the spinach and chopped green onions.
- Let it simmer for 5 minutes to allow the flavors to meld and the spinach to wilt. If you have time, letting it sit for about 15 minutes will let the noodles soak up even more flavor.
- Taste and adjust the seasoning as desired. You can add more soy sauce, red pepper flakes, or extra sriracha for more spice.
- Serve warm and enjoy!
NOTES
- Snow peas can be tricky to find, but snap peas make a great substitute.
- I recommend using low-sodium soy sauce to avoid making the dish too salty.
Serving: 1 bowl
Calories: 256 kcal
Carbohydrates: 27g
Protein: 6.2g
Fat: 12g
Fiber: 3.6g
Sugar: 5.5g
