Description
This Quick & Easy Vegetable Lo Mein recipe offers a flavorful and nutritious stir-fried noodle dish packed with fresh vegetables like mushrooms, snow peas, bell peppers, carrots, and spinach. Using brown rice spaghetti and a savory sauce of low sodium soy, toasted sesame oil, and a touch of sriracha, this vegetarian-friendly meal is perfect for a fast weeknight dinner or a wholesome lunch.
Ingredients
Scale
Noodles
- 8 ounces noodles of choice (brown rice spaghetti recommended)
Sauce & Oils
- 2 tablespoons olive oil
- 4 tablespoons low sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 1–2 teaspoons sriracha
Vegetables & Aromatics
- 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, sliced thin
- 1 large carrot, julienned
- 2 cups baby spinach
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In a medium sauté pan, heat olive oil over medium heat. Add minced garlic, chopped green onion, and freshly grated ginger. Sauté for 2-3 minutes until fragrant.
- Cook mushrooms: Add sliced baby bella mushrooms to the pan and sauté for 5 minutes, allowing them to release moisture and wilt slightly.
- Add remaining vegetables: Stir in snow peas, julienned carrot, and thinly sliced red bell pepper. Add a splash more olive oil if vegetables start sticking to the pan.
- Steam the vegetables: Cover the pan and let the vegetables steam for 5 minutes on medium heat to soften them while retaining texture.
- Add sauce ingredients: Remove the lid and stir in low sodium soy sauce (or tamari), toasted sesame oil, brown sugar, and sriracha. Mix well to combine all flavors.
- Combine noodles and vegetables: Add the cooked noodles to the pan and toss thoroughly to coat the noodles evenly with the sauce. Stir in the baby spinach and additional chopped green onions.
- Simmer: Allow the mixture to simmer for 5 minutes to let the flavors meld and the spinach to wilt. For more intense flavor, let it sit covered for up to 15 minutes.
- Adjust seasoning: Taste and adjust the seasoning with additional soy sauce, sriracha, or red pepper flakes as desired for preferred saltiness and spice level.
- Serve and enjoy: Serve the vegetable lo mein warm for a quick and healthy meal.
Notes
- If snow peas are unavailable, snap peas can be substituted with great results.
- Always opt for low sodium soy sauce to control salt levels and prevent the dish from becoming overly salty.
- For extra heat, increase sriracha or add crushed red pepper flakes according to your spice tolerance.
- This recipe is vegetarian and can be made vegan if using tamari instead of soy sauce if concerned about gluten.
Keywords: Vegetable Lo Mein, Quick Lo Mein, Easy Asian Noodles, Stir-fry Vegetables, Vegetarian Lo Mein, Brown Rice Spaghetti Recipe, Healthy Noodle Stir Fry