35m$16.74Vegetable Lo Mein
A vegetarian Chinese American noodle stir-fry with tender lo mein noodles, crisp vegetables, and a savory soy-hoisin sauce. It works well for lunch or dinner.
- Cuisine
- Chinese American
- Energy
- 480 calories per serving
- Protein
- 16 g per serving
- Carbs
- 79.1 g per serving
- Fat
- 12.2 g per serving
- Sodium
- 973 mg per serving
Shopping options
toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
fresh shiitake mushrooms, sliced
1.5 Cup
Simple Truth Organic® Sliced Shiitake Mushrooms
75%
canola oil
2 Tablespoon
Kroger® Pure Canola Oil
3%
fresh ginger, minced
1 Tablespoon
Organic Ginger Root
8%
vegetarian hoisin sauce
2 Tablespoon
Kroger® Hoisin Sauce
8%
fresh lo mein noodles
12 Ounce
Wei Chuan Organic Chinese Lo Mein
75%
snow peas, trimmed
1 Cup
Kroger® Snow Peas
31%
broccoli florets
2 Cup
Kroger® Broccoli Florets 12 Oz
51%
low-sodium soy sauce
0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
red bell pepper, sliced
1 Cup
Organic Fresh Red Bell Pepper
80%
carrots, julienned
1 Cup
Carrots
95%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- fresh lo mein noodles-12 oz
- broccoli florets-2 cups
- sliced fresh shiitake mushrooms-1.5 cups
- julienned carrots-1 cup
- sliced red bell pepper-1 cup
- trimmed snow peas-1 cup
- low-sodium soy sauce-0.25 cups
- vegetarian hoisin sauce-2 tbsp
- canola oil-2 tbsp
- toasted sesame oil-1 tbsp
- minced garlic-3 cloves
- minced fresh ginger-1 tbsp
Prepare the vegetables by cutting the carrots, red bell pepper, shiitake mushrooms, and snow peas as listed; mince the garlic and ginger and keep everything near the stove.
Bring a large pot of water to a boil, cook the lo mein noodles until just tender, then reserve 1/4 cup noodle cooking water and drain well.
Drain the noodles carefully to avoid burns from boiling water and steam.
In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, and reserved noodle cooking water until smooth and glossy.
Heat the canola oil in a wok or large skillet over medium-high heat until shimmering, then stir-fry the broccoli, carrots, bell pepper, shiitake mushrooms, and snow peas for 3 to 5 minutes until crisp-tender.
Use caution when adding vegetables to hot oil, as moisture can cause splattering.
Keep the wok or skillet handle turned inward to prevent accidental bumps.
Add the garlic and ginger and stir-fry for 30 seconds until fragrant, keeping them moving so they do not burn.
Add the drained noodles and sauce to the wok, then toss continuously for 2 to 3 minutes until the noodles are evenly coated and heated through.
Use tongs to toss the noodles carefully and avoid touching hot pan surfaces.
Serve immediately while the vegetables are bright and crisp and the sauce clings to the noodles.
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