Easy 20-Minute Vegetable Lo Mein
20-minute Vegetable Lo Mein is a super easy weeknight dish loaded with fresh, stir-fried veggies! With crisp vegetables and tender egg noodles all combined in a savory sauce, this is a knockout recipe that the whole family will go crazy over!
Foto: The Recipe Critic
Ingredients
- 8 ounces uncooked lo mein noodles or spaghetti
- 1 tablespoon vegetable oil
- 1 red bell pepper, (julienned)
- 1 medium carrot, (julienned)
- ½ cup snow peas
- 1 cup button mushrooms, (cut in half or quartered)
- 1 cup broccoli florets, (bite-size)
- 3 cloves garlic, (minced)
- ½ -1 cup bean sprouts
- sesame seeds for garnish, (if desired)
- 3 tablespoons soy sauce, (regular or low sodium)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 tablespoon mirin, (or rice vinegar)
- 1 clove garlic, (minced)
- 1 teaspoon fresh ginger, (minced)
Steps
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Bring a large pot of water to a boil and cook the 8 ounces uncooked lo mein noodles or spaghetti according to package instructions. Strain and set aside.
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Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet.
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Add 1 red bell pepper, 1 medium carrot, ½ cup snow peas, 1 cup button mushrooms, 1 cup broccoli florets, in all the vegetables except the bean sprouts. Sauté until tender, about 5 minutes.
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Add in 3 cloves garlic, and cook for an additional minute.
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Stir in the sauce, cooked noodles, and ½-1 cup bean sprouts and toss to combine. Cook for 2-3 minutes, until the noodles are heated through.
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Top with a sprinkle of sesame seeds for garnish, if desired, and serve immediately.
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In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, 1 tablespoon mirin, 1 clove garlic, and 1 teaspoon fresh ginger, and set aside until needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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