Vegetarian Lo Mein Recipes

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VEGETABLE LO MEIN



Vegetable Lo Mein image

Provided by Sandra Lee

Time 12m

Yield 4 servings

Number Of Ingredients 10

uGy__41 (8-ounce) package lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16-ounce) bag frozen stir-fry vegetables
1/4 cup low-sodium soy sauce
2 scallions, finely sliced
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon sesame oil

Steps:

  • Cook the noodles according to package directions.
  • Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

VEGETABLE LO MEIN



Vegetable Lo Mein image

A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.

Provided by ANGCHICK

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 17

8 ounces uncooked spaghetti
¼ cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
½ cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
½ cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
¼ teaspoon cayenne pepper
¼ teaspoon curry powder

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
  • Add cooked spaghetti, and toss. Serve immediately.

Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g

VEGETABLE LO MEIN



Vegetable Lo Mein image

This vegetable lo mein is a really simple, versatile and healthy noodle dish. Vegetable lo mein can be a staple vegetarian meal or a meatless Monday dinner!

Provided by Bill

Categories     Noodles and Pasta

Time 25m

Number Of Ingredients 15

1 pound fresh white noodles or lo mein egg noodles ((450g))
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar ((plus 1 teaspoon hot water to dissolve the sugar in))
Pinch of five spice powder ((optional))
1 tablespoon oil
1 clove garlic ((minced))
1 cup sliced mushrooms ((shiitakes, button mushrooms, or anything you like))
1 scallion ((split at the thick parts and cut into 2-inch lengths))
1 bell pepper ((red, orange, or yellow; julienned))
1 small carrot ((julienned))
1 tablespoon Shaoxing wine
1 cup snow peas ((trimmed))
1 cup leafy greens ((bok choy, choy sum, etc.))

Steps:

  • Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
  • In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
  • Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
  • Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they're somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
  • Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

Nutrition Facts : Calories 416 kcal, Carbohydrate 84 g, Protein 14 g, Fat 7 g, SaturatedFat 1 g, Sodium 1116 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

EASY 20 MINUTE VEGETARIAN LO MEIN



Easy 20 Minute Vegetarian Lo Mein image

This easy vegetarian lo mein is done in under 20 minutes and tastes divinely of umami veggies and delicious sesame and soy sauce!

Provided by Stine Mari | Ginger with Spice

Categories     Main Course

Time 20m

Number Of Ingredients 17

2 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
8.5 oz noodles, e.g. ramen noodles or egg noodles 240g
1 tablespoon oil, e.g. canola or sesame
2 tablespoon ginger, minced or finely chopped
1 tablespoon garlic, minced
1 red chilli, for heat leave in the seeds, finely chopped
2 cups mushrooms, e.g. champignon chopped into quarters. 150-200g
2 cups cabbage, cut into strips. 200g
3/4 cup broccoli, cut into small florets. 100g
1 carrot, cut into matchsticks
1/2 red bell pepper, chopped, optional
3 green onions, separate white and green parts
1 tablespoon mirin, or white wine, sherry
sesame seeds, for garnish, optional

Steps:

  • Mix all the sauce ingredients together.
  • Cook the noodles according to package instructions. Drain them and coat in a little sesame oil or other oil for them to unstick from each other. Set aside.
  • Cut them as you like or as I described in the ingredients list.
  • In a large skillet, on medium high heat, pour a little neutral oil in. Add in garlic and ginger and sauté until aromatic, about 1 minute. Add all the other vegetables - except for the green parts of the green onion - and cook until tender. Around 6 minutes, depending a little on the size you chose. Sprinkle with pepper. You may also wait with the cabbage until the last minute of sautéing to have more crunch.
  • Add mirin or white wine to the pan to deglaze it (to get the flavorful brown bits from the pan into the sauce). Add in the cooked noodles and the sauce and give it a mix, to make sure the noodles are warm before serving.
  • Serve warm and sprinkle with green onions and sesame seeds, if desired.

Nutrition Facts : Calories 282 calories

VEGETARIAN LO MEIN



Vegetarian Lo Mein image

I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian "oyster" sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters.

Provided by ksduffster

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces whole wheat spaghetti
2 cups frozen edamame (shelled soybeans)
2 scallions, thinly sliced
2 tablespoons vegetarian oyster sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 pinch crushed red pepper flakes (to taste)
2 teaspoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Steps:

  • Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
  • Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
  • Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Nutrition Facts : Calories 448.6, Fat 13.1, SaturatedFat 1.5, Sodium 271.7, Carbohydrate 64.2, Fiber 7.2, Sugar 4.3, Protein 26.1

VEGAN VEGETABLE LO MEIN



Vegan Vegetable Lo Mein image

This vegan main dish is a hearty lo mein packed with vegetables. Seitan, tofu, or tempeh can be added for additional protein.

Provided by chefcs

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 10

18 ounces lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16 ounce) package frozen stir-fry vegetables
¼ cup low-sodium soy sauce
2 green onions, finely sliced
1 teaspoon white sugar
¼ teaspoon kosher salt
1 tablespoon sesame oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lo mein in the boiling water until tender yet firm to the bite, about 3 minutes.
  • Heat oil in a large skillet or wok over high heat. Add garlic and ginger and cook for 30 seconds. Add stir-fry vegetables and cook until heated through, 3 to 4 minutes. Add soy sauce and green onions and cook 3 minutes more. Add cooked noodles and sugar and mix well. Taste and season with salt if necessary. Remove from heat, add sesame oil, and stir. Transfer to a platter and serve immediately.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 56 g, Cholesterol 0.1 mg, Fat 8.2 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1125.3 mg, Sugar 2.5 g

VEGETARIAN LO MEIN



Vegetarian Lo Mein image

This recipe is adapted from one in the Joslin Diabetes Center Cook Book. The vegetarian "chicken" broth mix is available from Whole Foods Market and some health stores.

Provided by lynnski LA

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

6 ounces Chinese egg noodles, uncooked
1 cup snow peas
1/4 teaspoon dark sesame oil
1 tablespoon canola oil
7 ounces firm tofu, cut in 1/2 inch cubes
1 small onion, thinly sliced
1 cup bok choy, thinly sliced
1/2 cup carrot, shredded
4 fresh mushrooms, thinly sliced
1 cup bean sprouts
1/4 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce

Steps:

  • In a wok or large skillet, stir fry the tofu cubes, set aside.
  • Cook the Chinese egg noodles according to package directions, but add the snow peas about one minute before the cooking time is done.
  • Drain the noodles and snow peas, toss with the sesame oil and keep warm.
  • Heat the wok, add oil and add onion, bok choy, carrot and mushroom; and stir fry for a few minutes until hot.
  • Add chicken broth, oyster-flavored sauce and soy sauce.
  • Add noodles and snow peas, and stir-fry until heated through.
  • Add bean sprouts, and and tofu cubes and stir-fry until heated.
  • Makes 2 large servings.

Nutrition Facts : Calories 553.4, Fat 16.2, SaturatedFat 2.6, Cholesterol 71.8, Sodium 720.9, Carbohydrate 79.4, Fiber 8, Sugar 10.3, Protein 26.6

VEGETABLE LO MEIN



Vegetable Lo Mein image

Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. "I got this recipe from a radio program several years ago," recalls Sara Tatham of Plymouth, New Hampshire.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked linguine
1 teaspoon cornstarch
1/2 vegetable bouillon cube
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/2 pound fresh mushrooms, quartered
2 tablespoons canola oil, divided
1/2 pound fresh snow peas
8 green onions, sliced
4 celery ribs with leaves, sliced
1 large sweet red pepper, thinly sliced
1 can (14 ounces) bean sprouts, rinsed and drained

Steps:

  • Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 1081mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges

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