Description
This quick and easy, 20-Minute Veggie Lo Mein Bowl is perfect if you need a healthy vegetarian or vegan dinner idea!
Yield: 4servings | Serving Size: 1/4 of recipe
Ingredients
8ounceswhole-wheat spaghetti
1tablespoonolive or avocado oil
13.5-ounce package shiitake mushrooms, stemmed and thinly sliced
1red bell pepper, seeded and thinly sliced
1cupgrated carrots
3clovesgarlic, minced
3cupschopped broccoli florets
1cupsnow peas
¼teaspoonfine sea salt, plus more to taste
Sliced green onions, for garnish
For The Lo Mein Sauce
1/3cupreduced-sodium tamari, reduced-sodium soy sauce, or coconut aminos
1tablespoongrated fresh ginger
1tablespoonhoney, or pure maple syrup to make it vegan
1tablespoontoasted sesame oil
2teaspoonssriracha
Instructions
- Bring a large pot of salted water to a rapid boil. Cook the spaghetti until just shy of al dente, 8 to 12 minutes, then drain. You want the noodles to be a little under cooked.
- While the spaghetti cooks, whisk together all the sauce ingredients in a bowl.
- Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms, bell pepper, carrots, and garlic and cook, stirring frequently, until tender, 3 to 4 minutes. Add the broccoli and snow peas and toss to combine. Season the vegetables with the salt and cook for another 2 to 3 minutes.
- Add the noodles and sauce to the skillet and toss to combine with the vegetable mixture. Taste and add more salt, if desired.
Last Step:
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Notes
Serve Immediately: Divide the lo mein evenly into 4 bowls. Garnish with green onions and serve warm.
Meal Prep: Divide the lo mein evenly into 4 meal prep containers and garnish with green onions. When ready to serve, follow the reheat instructions.
Store: In the refrigerator for up to 5 days.
Reheat: Heat the lo mein in the microwave 1 to 2 minutes or on the stove top until warm.
Nutrition
Serving: 1/4 of recipe, Calories: 354kcal, Carbohydrates: 60.5g, Protein: 13.5g, Fat: 9g, Saturated Fat: 1.5g, Sodium: 1043.5mg, Fiber: 9.5g, Sugar: 11.5g
