Vegetarian Lo Mein with Shiitakes, Carrots & Bean Sprouts

4.7

(3)

3 Reviews

A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets. You can also use fresh or dried linguine noodles--fresh linguine is in the refrigerated section of some grocery stores. This easy dinner comes together in just 30 minutes, so it's perfect for weeknights.

Grace Young

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

5 cups

Nutrition Profile:

Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Low-Sodium Heart-Healthy Vegan Vegetarian Egg-Free Low-Calorie

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Ingredients

8 ounces fresh lo mein noodles or fresh or dried linguine pasta
2 teaspoons toasted sesame oil
3 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha
2 tablespoons vegetable oil, divided
2 tablespoons minced garlic
1 large carrot, halved lengthwise and cut into 1/4-inch-thick half-moon slices (about 1 cup)
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4-inch thick
1 cup thinly sliced celery
2 cups bean sprouts
3 tablespoons finely chopped fresh cilantro

Directions

Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.
Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.

Tips

Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Originally appeared: Diabetic Living Magazine, Fall 2019

Nutrition Facts (per serving)

319	Calories
12g	Fat
41g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/3 cups
Calories 319
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 10g	20%
Total Fat 12g	15%
Saturated Fat 1g	7%
Cholesterol 27mg	9%
Vitamin A 3266IU	65%
Vitamin C 10mg	11%
Folate 50mcg	12%
Sodium 553mg	24%
Calcium 39mg	3%
Iron 2mg	8%
Magnesium 26mg	6%
Potassium 650mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Lo Mein with Shiitakes, Carrots & Bean Sprouts

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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