Chinese Takeout Lo Mein Vegan Recipes

CHINESE TAKEOUT LO MEIN (VEGAN)

Chinese Takeout Lo Mein (Vegan) image

Make and share this Chinese Takeout Lo Mein (Vegan) recipe from Food.com.

Provided by zeldaz51

Categories Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces spaghetti (or Asian noodles)
2 cups broccoli florets
1/2 cup frozen peas
1/4 cup hoisin sauce
1/4 cup vegetable broth
3 tablespoons soy sauce
2 teaspoons chili-garlic sauce
2 tablespoons canola oil
1 onion, thinly sliced
8 ounces mushrooms, sliced
1 carrot, peeled and cut into matchsticks
4 scallions, trimmed and thinly sliced
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 cup bean sprouts
salt

Steps:

Bring a large pot of heavily salted water to a boil. Add noodles and cook according to package directions. Add broccoli to the pot for the last five minutes. Add peas to the pot just before draining. Drain and set aside.
Make the sauce by mixing hoisin sauce, broth, soy sauce, and chili-garlic sauce in a small bowl. Set aside.
In a large skillet, heat oil over medium-high heat and saute onion, mushrooms, and carrot until soft and lightly browned. Add scallions, ginger, and coriander; cook a few more minutes until fragrant.
Add cooked noodles, broccoli, and peas and let cook a couple of minutes. Add bean sprouts and sauce. Let cook, stirring constantly, until pasta is heated through and coated with sauce. Season if needed and serve immediately.

Nutrition Facts : Calories 388, Fat 9.1, SaturatedFat 0.9, Cholesterol 0.5, Sodium 1062.7, Carbohydrate 64.3, Fiber 5.8, Sugar 11.4, Protein 14.8

EASY VEGGIE LO MEIN

Easy Veggie Lo Mein image

This easy homemade version of a classic Chinese takeout dish tastes much better than the takeout version, and it's healthier too. You may choose to adjust the spice level by using more or less crushed red pepper flakes or none at all. Also, other vegetables may be substituted per your preference. I hope others enjoy this recipe as much as my family does! (Please note this recipe is not authentic Chinese and never claimed to be.)

Provided by MarthaStewartWanabe

Categories Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup vegetable broth
1/4 cup soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, dried (optional or increase the amount for a spicier kick)
1 teaspoon honey
2 tablespoons olive oil
6 medium carrots, peeled and julienned (or use pre-washed & cut small carrot sticks)
1 lb snow peas, trimmed (or use pre-washed)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb spaghetti, whole wheat (cooked per package instructions)

Steps:

In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
Serve and enjoy!

Nutrition Facts : Calories 395.1, Fat 10.3, SaturatedFat 1.5, Sodium 1222.7, Carbohydrate 63, Fiber 7.6, Sugar 12.2, Protein 13.5

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