Recipe combo
Garden Veggie Lo Mein
A quick, mild plant-based family dinner with spaghetti, broccoli, carrots, red bell pepper, green onions, and a simple soy sauce coating. This easy skillet meal is ready in under 30 minutes.
Ingredients and instructions
- Servings
- 4
- Total time
- 25 min
- Prep
- 10 min
- Cook
- 15 min
Ingredients
- 8 Ounce Dry spaghetti - 8 (ounces)
- 3 Cup Broccoli florets - 3 (cups)
- 1.5 Cup Matchstick carrots - 1 1/2 (cups)
- 1.5 Cup Red bell pepper, thinly sliced - 1 1/2 (cups), thinly sliced
- 0.5 Cup Green onions, sliced - 1/2 (cup), sliced
- 0.25 Cup Low sodium soy sauce - 1/4 (cup)
- 0.25 Cup Water - 1/4 (cup)
- 1 Tablespoon Maple syrup - 1 (tablespoon)
- 1 Teaspoon Cornstarch - 1 (teaspoon)
- 0.5 Teaspoon Ground ginger - 1/2 (teaspoon)
- 2 Tablespoon Canola oil - 2 (tablespoons)
- 2 Count Garlic, minced - 2 (cloves), minced
Instructions
Cook spaghetti and broccoli
1. Bring a large pot of water to a boil. Cook spaghetti according to package directions, adding broccoli during the last 2 minutes of cooking.
Drain
2. Drain spaghetti and broccoli in a colander.
Mix the sauce
3. In a small bowl, whisk low sodium soy sauce, water, maple syrup, cornstarch, and ground ginger until smooth.
Cook the vegetables
4. Heat canola oil in a large skillet over medium-high heat. Add matchstick carrots and red bell pepper, then cook for 3 to 4 minutes, stirring often.
Add garlic
5. Add garlic and cook for 30 seconds.
Toss with sauce
6. Add drained spaghetti, broccoli, and sauce to the skillet. Toss for 2 to 3 minutes until evenly coated and warmed through.
Finish and serve
7. Stir in green onions and serve warm.