Jumat, 26 Oktober 2018

The Most Easy 15 Minute Vegetable Lo Mein

Meatless, full of your favorite veggies, and delicious enough to be take-out, you’ll love this super quick and easy weeknight dinner!

This lo mein is one of the most low maintenance dinners I can imagine. It’s a great opportunity to clean out your fridge veggies and protein (if you have it), and in only a couple minutes you can create a better than take-out meal! Noodles are a big comfort food and I want to eat them every day of my life, but that can’t always be happening. I find myself justifying eating them by adding loads of fresh crisp veggies, which I don’t actually know the validity of, but it does redeem part of the meal. Lo Mein also makes fabulous leftovers, so if you need lunch for a couple of days, double the recipe below and you’re set!


  • 8 ounces lo mein egg noodles or spaghetti noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 2 cups chopped broccoli
  • 1 bell pepper, julienned
  • 1 carrot, julienned
  • 2 cups cremini or button mushrooms, sliced


  • 2 tablespoons soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste


  1. Boil noodles according to package directions, then drain and set aside.
  2. While noodles are cooking, heat olive oil in large skillet or wok over medium high heat. Saute garlic and onion together for 2 minutes, then add broccoli, bell pepper, and carrots. Saute for 4 minutes, then add in sliced mushrooms. Saute another 2 minutes.
  3. Whisk together all ingredients for sauce, then pour over top of vegetables, stir, then add in cooked noodles and toss to combine.
  4. Serve!