• Kim Campbell

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


INGREDIENTS:

8 ounces whole grain spaghetti noodles (brown rice or whole wheat)


Sauce:

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


Veggies:

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


DIRECTIONS:

  1. Cook spaghetti according to package instructions.

  2. Whisk together the sauce ingredients. Set aside.

  3. 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.

  4. 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.


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