Veggie Lo Mein

Blogger Stephanie Wise of Girl versus Dough stir-fries a quick and easy lo mein noodle dish chock-full of crisp veggies. Learn to make this recipe with our how-to article.

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

2: packages (8 oz each) lo mein noodles

2: tablespoons vegetable oil

1: red bell pepper, thinly sliced

1: package (8 oz) sliced fresh mushrooms (about 3 cups)

1: cup fresh sugar snap peas or snow pea pods

4: medium green onions, thinly sliced (1/4 cup)

4: teaspoons finely chopped garlic

2: teaspoons grated gingerroot

1/2: cup soy sauce

1: tablespoon sesame oil

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Directions

1 Cook and drain noodles as directed on package; cover to keep warm.
2 In wok or 10-inch skillet, heat vegetable oil over high heat. Add bell pepper, mushrooms, peas and onions; stir-fry 1 minute. Add garlic and gingerroot; stir-fry 2 minutes longer or until veggies just start to soften. Remove from heat.
3 In large bowl, toss noodles and vegetable mixture. Drizzle with soy sauce and sesame oil; toss to coat. Serve immediately.

EXPERT TIPS

Expert Tips

If you can’t find lo mein noodles, substitute Japanese udon noodles or soba (buckwheat) noodles…or, in a pinch, thin spaghetti.

Swap in one or more of your favorite veggies in this dish. Thin green beans, shredded carrots or bean sprouts would work well. If using fresh bean sprouts rather than canned ones, be sure to cook them thoroughly until crisp.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 2320mg; 2320%;
Total Carbohydrate: 97g; 97%
(Dietary Fiber 10g 10% Sugars 4g 4% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 40%;
Calcium: 6%;
Iron: 20%;

Exchanges:

4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;