Dinner · 25 min · chinese

Vegetable Lo Mein

This is the kind of Chinese dinner you’ll make on repeat — lo mein noodles and shiitake mushrooms, 25 minutes, big payoff. The macros do the talking: 14g protein, 72g carbs, and 10g fat in every 420-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 12 oz Lo mein noodles
• 8 oz Shiitake mushrooms
• 2 cups Napa cabbage
• 2 Carrots
• 1 cup Snow peas
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Sesame oil
• 1 tsp Sugar
• 3 cloves Garlic
• 1 tbsp Fresh ginger

Steps

1. Cook the noodles until just shy of done — they finish in the wok. Rinse in cold water to stop the cooking and toss with a little oil.
2. Sear the shiitake in a smoking wok 2 minutes until browned at the edges. Add the garlic and ginger, then the carrots and snow peas.
3. Add the cabbage and noodles with both soy sauces and the sugar. Toss 2 to 3 minutes until everything is glossed and the noodles pick up color from the dark soy.
4. Drizzle with sesame oil off the heat and toss once more. Serve immediately — lo mein is at its best the second it leaves the wok.
5. Drizzle with sesame oil off the heat and toss once more. Serve immediately — lo mein is at its best the second it leaves the wok.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes