Vegetable Lo Mein

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Whole-grain noodles, stir-fry vegetables, and a light, slightly sweet sauce make this Vegetable Lo Mein a satisfying meal you’ll come back to again and again.

Vegetable Lo Mein

Vegetable Lo Mein

By December 22, 2013


  • Sauce
  • 1 cup - water
  • 2 Tbs - cornstarch
  • 2 Tbs - tamari soy sauce, reduced sodium
  • 1 1/2 Tbs - maple syrup
  • 1/2 tsp - finely grated fresh ginger root
  • Veggies and Noodles
  • 1 16 oz pkg - whole wheat spaghetti or whole wheat udon noodles
  • 2 medium - scallions, thinly sliced
  • 2 medium - celery stalks, sliced thinly and diagonally
  • 1 8 oz pkg - mushrooms, cleaned and sliced
  • 1 8 oz pkg - fresh bean sprouts
  • 1 medium - red, orange, or yellow bell pepper, chopped
  • 2 medium - carrots, peeled and sliced diagonally and thinly
  • 1 6 oz pkg - snow peas, fresh or frozen


  1. Whisk together the water, corn starch, tamari, maple syrup, and ginger root to dissolve the corn starch. Set aside.
  2. Cook the pasta as directed on the package. Rinse, drain and set aside.
  3. While the pasta is cooking, sauté the green onion, celery, mushrooms, sprouts, red pepper, carrots, and snow peas in a large skillet, or wok, over medium heat until the vegetables are crisp-tender. Add a little water or vegetable broth as needed to prevent sticking.
  4. Add the cornstarch mixture and stir continually until the broth thickens, about 30 seconds. Add the cooked noodles and simmer another 1-2 minutes until the noodles are hot and coated with sauce.


  1. As of this writing, I know that Eden Foods makes a whole grain udon noodle (
  2. A microplane makes quick work of grating fresh ginger. It's one of those tools that I don't use often, but when I do, I'm glad I have it. They're inexpensive, so pick one up at your local cookware store or online.
  3. You don't need to peel the ginger before grating.


Nutrition (per serving): 456 calories, 78% calories from carbohydrates, 15% calories from protein, 7% calories from fat, 15.8g fiber.

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