Vegetable Lo Mein
Updated: Jun 22, 2018
Kids and adults love this healthy oil-free version of a popular Asian take-out dish. It’s a quick and easy dinner than can be ready in under 20 minutes!
Prep Time: 20 minutes Cook Time: 15 minutes
Yields: 4 servings
8 ounces whole grain spaghetti noodles (brown rice or whole wheat)
3 tablespoons low-sodium soy or tamari sauce
¼ cup water
1 tablespoon tahini
2 tablespoons maple syrup
½-1 teaspoon sriracha (use more or less to adjust spice levels)
1 teaspoon garlic powder
1 teaspoon ground ginger
2 teaspoons cornstarch
8 oz mushrooms sliced
2 carrots, julienned
½ cup snowpeas (optional)
1 red pepper, sliced
4-6 green onions, sliced
2-3 tablespoons sesame seeds, for garnishing
Cook spaghetti according to package instructions.
Whisk together the sauce ingredients. Set aside.
In a large fry pan, sauté the mushrooms, carrots, snow peas, and red pepper in a small amount of water until tender, about 5 minutes.
To the vegetables, add the green onions, cooked pasta, and sauce and toss to combine. Continue cooking until sauce begins to thicken. Serve immediately and garnish with sesame seeds.