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Vegetable Lo Mein Stir-Fry Recipe

A quick and bold noodle stir-fry loaded with vibrant veggies, rich soy-ginger sauce, and plant-based flair that beats delivery—every time.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz lo mein noodles or spaghetti
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce low sodium preferred
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 garlic cloves minced
  • 1 cup broccoli florets
  • 1 cup bell pepper thinly sliced
  • ½ cup shredded carrots
  • 1 cup snow peas
  • ¼ cup chopped green onions
  • 1 tbsp toasted sesame seeds optional

Method
 

  1. Boil noodles per package directions. Drain and rinse under cold water. Toss in sesame oil to prevent clingy drama.
  2. In a small bowl, mix soy sauce, hoisin, rice vinegar, ginger, and garlic. Channel your inner saucy diva.
  3. Heat wok over medium-high. Toss in broccoli and carrots. Stir-fry 3 minutes until they stop being lazy.
  4. Add peppers and snow peas. Cook 2 more minutes. Veggies should be tender, but not limp like your last situationship.
  5. Toss in noodles and sauce. Stir until everything is glossy, coated, and hot. Confidence level: rising.
  6. Remove from heat. Top with green onions and sesame seeds like you own a bistro.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 10g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 35%
  • Vitamin C: 40%
  • Iron: 15%
  • Calcium: 10%
  • Vitamin K: 30%

Additional Notes/Tips to Enhance the Flavor

  • Add crushed red pepper for spicy sass.
  • Sub tamari for soy sauce if gluten’s your nemesis.
  • Toss in mushrooms for bonus umami.
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