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Chinese-Style Lo Mein with Vegetables

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Chinese-Style Lo Mein with Vegetables

Chinese-Style Lo Mein with Vegetables

Jessica Braider
This healthy version of a Chinese restaurant classic, adapted from a recipe from Renegade Lunch Lady, Chef Ann Cooper (, is totally guilt free. Our kids liked it so much that I packed the leftovers in their school lunches the next day.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 6 servings


  • 16 oz. whole wheat spaghetti or lo mein noodles (use wheat/gluten-free, if needed)
  • 2 Tbsp. canola or vegetable oil
  • 1/4 cup hoisin sauce sold with Asian foods
  • 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) or more to taste
  • 1 - 2 Tbsp. fresh ginger peeled and minced (we like lots!)
  • 2 cloves garlic minced, about 1 tsp.
  • 4 scallions thinly sliced
  • 1 carrot julienned (cut into thin strips about 1-inch long)
  • 1 red bell pepper julienned, or use 2 more carrots
  • 1/4 cup fresh cilantro chopped (optional)


  • Cook the noodles according to the package directions, drain them, return them to the pot, and toss them with 1 Tbsp. oil.
  • Meanwhile, combine the hoisin and soy sauce in a small bowl.
  • In a large nonstick skillet or wok, heat the remaining oil over medium heat. Sauté the ginger, garlic, and scallions for about 1 minute until they release their aroma.
  • Add the carrots and peppers and sauté them for about 4 minutes until they are tender-crisp.
  • In a large serving bowl, toss the cooked noodles with the hoisin-soy mixture and then top it with the vegetables and cilantro (optional) and stir gently. Serve it immediately or refrigerate it for up to 3 days. Serve warm or cold.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, peel and mince the ginger, peel the garlic, slice the scallions, julienne the carrot and bell pepper, chop the cilantro if using, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add hot chili oil to the noodles at the table.
Tip: Clean your fruits and vegetables immediately before using or eating them. If washed before being stored, the remaining dampness can promote the growth of mold and bacteria.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 6g, 9%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 500mg, 21%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 7g, 28%; Sugar: 6g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, Nut-Free, Picnic, Potluck/Buffet, Spring, Summer, Vegan, Vegetarian, Winter
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