Veggie Lo Mein Recipe // Quick and Healthy Meal
This 35-minute Veggie Lo Mein recipe is simple and packed with flavor for a quick weeknight meal!
Customize the ingredients with whatever you have available, and you have a meal that will never get boring.
On those days when you’re staring at your fridge full of vegetables but don’t want to spend all night preparing a meal, this meal is for you.
It requires just two pans (or one, depending on the noodles you use), no fancy or difficult-to-find ingredients, and it’s far healthier than the takeout versions.
The recipe can be made to be gluten-free.
Lo Mein Ingredients
- ¾ package spaghetti or other types of noodles can be used. ***(see note below)
- ¾ bunch broccoli, chopped
- 2½ cups frozen edamame
- 3 carrots, shredded
- 4 cups spinach
- 1½ tbsp coconut oil, or your choice of vegetable oil
- 1 yellow onion, thinly sliced
- 1 tbsp ginger, minced
- 6 tbsp soy sauce
- 3 tbsp white vinegar
- 2 tsp sesame oil
- 6 eggs, beaten
*** Lo Mein Noodles: Use your favorite noodles (regular, gluten-free, or grain-free), such as rice noodles, ramen noodles, ribbon noodles, udon noodles, buckwheat, or linguine.
However, I like using SPAGHETTI NOODLES.
Yupp – even your favorite Italian noodles, like spaghetti, work for this vegan Asian recipe and are pretty yummy. (I love Garofalo Organic Noodles that are NOT ENRICHED )
Lo Mein Vegetables: I love this recipe because you can use whatever vegetables you have on hand.
It is so versatile and tasty. Here are some options that you can try:
- Zucchini
- Bell Pepper
- Mushrooms
- Garlic
- Green Onions
- Beansprouts
- Snow peas
- Spinach/ kale
- Bok Choy
- Cabbage
- Eggplant
*** If you want to add more protein, you can add tofu, shrimp or chicken.
Lo Mein Instructions
1 – Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions, or until al dente, stirring occasionally. Add broccoli, edamame, carrots, and spinach in the last 2 minutes of cooking. Drain and set aside.
2 – Meanwhile, heat vegetable oil in a skillet over medium-high heat. Add onions and cook until softened, about 4-5 minutes.
3 – Add ginger, soy sauce, vinegar, and sesame oil and stir-fry until fragrant, about 30 seconds.
4 – Add eggs and cook until set, about 2 minutes.
5 – Add spaghetti and veggies and stir to combine. Cook until heated through, about 2 minutes.
STORING INSTRUCTIONS
Keep any leftovers in an airtight container in the fridge for 2-3 days. You can eat the leftovers cold or reheat them on the stove-top or in a microwave.
I like having the leftovers for breakfast. It is even yummy cold.
Enjoy!
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Veggie Lo Mein Recipe // Quick and Healthy Meal
This 35-minute Veggie Lo Mein recipe is simple and packed with flavor for a quick weeknight meal!
- Prep Time35 min
- Total Time35 min
- Ready in35
- Yield6
INGREDIENTS
- ¾ package spaghetti or other types of noodles can be used. ***
- ¾ bunch broccoli, chopped
- 2½ cups frozen edamame
- 3 carrots, shredded
- 4 cups spinach
- 1½ tbsp coconut oil, or your choice of vegetable oil
- 1 yellow onion, thinly sliced
- 1 tbsp ginger, minced
- 6 tbsp soy sauce
- 3 tbsp white
- vinegar
- 2 tsp sesame oil
- 6 eggs, beaten
INSTUCTIONS
Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions or until al dente, stirring occasionally. Add (3/4 bunch) of broccoli, (2 1/2 cups) edamame, (3 carrots) carrots, and (4 cups) spinach in the last 2 minutes of cooking. Drain and set aside.
Meanwhile, heat (1 1/2 TB) vegetable oil in a skillet over medium-high heat. Add (1 sliced) onion, and cook until softened, about 4-5 minutes.
Add (1 TB) ginger, (6 TB) soy sauce, (3 TB) vinegar, and (2 tsp) sesame oil and stir-fry until fragrant, about 30 seconds.
Add eggs and cook until set, about 2 minutes.
Add spaghetti and veggies and stir to combine. Cook until heated through, about 2 minutes.
