Vegetable Lo Mein

Vegetable Lo Mein

Recipe Rating: 3.86025
Serves 8
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different.
  • 3/4 pound lo mein noodles or whole wheat spaghetti
  • Sesame oil (start with a small amount)
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 4 1/2 teaspoon minced garlic (about 3 cloves)
  • 1/3 cup sliced scallions (green onions)
  • 1 cup julienne carrot (2 large)
  • 1 cup thinly sliced celery (1-2 stalks)
  • 1 cup thinly sliced red onion (1 medium)
  • 3/4 cup fresh bean sprouts
  • 3 tablespoons chopped fresh cilantro
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Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
Nutritional Info: 
Per Serving: 188 calories (5 from fat), 1g total fat, 739mg sodium, 43g carbohydrates, (2 g dietary fiber, 41g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.