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Easy Veggie Lo Mein



February is the month of love and whether it's celebrating love with someone or loving on yourself, it's important to take care of the heart in different ways. February is also American Heart Month, and it is important to be aware of maintaining a healthy lifestyle. Heart disease is still the leading cause of death for both men and women in America, and we wanted to end the month with a light, colorful, and healthy recipe that’s often in our dinner rotation.


This Vegetable Lo Mein recipe was one I found on the Damn Delicious blog, but it is a combination of two recipes which better suited my tastes. While I kept most of the recipe the same, I did make a few adjustments. I am not a fan of mushrooms, but I still wanted to see if there was a way I could include them and enjoy as well. I came across a roasted mushroom recipe at The Cook Nook and decided to roast my mushrooms first then add them to the dish. This method helped firm them up for me which appealed to me more.



The recipe is flexible, so you don't have to stick with the veggies listed here, but feel free to use what you have on hand. I also use a specific Lo Mein noodle by Organic Planet. I like the amount of protein this noodle has which makes it a little better for me than a basic spaghetti noodle. These noodles use to be available at a local market in my town, but they closed, so I order them in bulk from Amazon. The package lasts me practically all year long. This recipe is more than good, it's good for you. If you follow a vegan diet, I hear just a couple of simple swaps make it vegan friendly as well. We hope you enjoy this recipe as much as we do.


Roasted Mushrooms Glaze: Courtesy of The Cook Nook


- 3 8oz containers of button mushrooms

- 1 tbs high heat oil

- 1 tbs rice wine vinegar

- 2 tbs honey

- 2 tbs soy sauce

- 1 tsp grated ginger



Veggie Lo Mein: Courtesy of Damn Delicious Blog


- 8 oz lo mein noodles or spaghetti

- 1 tbs olive oil

- 2 cloves garlic, minced

- 1 red bell pepper, julienned

- 1 carrot, julienned

- ½ cup snow peas

- 3 cups baby spinach



Lo Mein Sauce


- 2 tbs reduced soy sauce

- 2 tsp sugar

- 1 tsp sesame oil

- ½ tsp ground ginger

- ½ tsp Siracha




Directions:


1. In a small bowl whisk together all the ingredients for the lo mein sauce and set aside.

2. Preheat oven to 425 and line a baking sheet with parchment paper. Whisk together the glaze for the mushrooms. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment line baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes then remove and set aside.

3. Boil noodles and cook according to package instructions. Drain well

4. Heat olive oil in a large skillet over medium high heat. Add garlic, bell pepper and carrot. Cook and stir frequently until tender. Stir in snow peas and spinach and cook until spinach has wilted.

5. Add noodles, roasted mushrooms and lo mein sauce mixture and toss to combine.

6. Serve immediately.


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