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Nutrition Facts
Serving Size 1 (273g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons rice wine vinegar
Calories 347
Calories from Fat 95		(27%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1313mg		54%
Potassium 330mg		9%
Total Carbohydrate 51.3g		17%
	Dietary Fiber 4.1g	16%
	Sugars 5.0g
Protein 12.4g		24%
detailed view... how is this calculated?

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Vegetable Lo Mein

Recipe #155248 | 25 min | 25 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Ridgely
Feb 8, 2006

We really like this at our house. It's nice to get away from meat once in awhile and all the flavors involved in this Lo Mein don't make you miss a thing. Simple and Delicious!

SERVES 4 -6 (change servings and units)

Ingredients

1 medium onion, halved from pole to pole, each half cut into eight wedges
4 ounces shredded cabbage
4 ounces sliced mushrooms
1 1/2 teaspoons garlic
1 1/2 teaspoons minced fresh ginger
1 tablespoon soy sauce
2 tablespoons vegetable oil, divided
4 cups of leftover cooked spaghetti (about 8 oz uncooked)

Lo Mein Flavoring Sauce

1/4 cup chicken broth
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 dash hot red pepper flakes
1 teaspoon sugar

Directions

1
Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
2
Three to four minutes before stir–frying, turn on the exhaust fan and increase the heat to high.
3
Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
4
Add the mushroom, sir fry until tender crisp, about 1 minute.
5
Add the cabbage, stir-fry about 1 minute or so longer.
6
Stir in garlic and ginger.
7
Transfer vegetable mixture to a plate and set aside.
8
Put the remaining 1 T. of oil in the skillet; heat until shimmering.
9
Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
10
Serve immediately.

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Featured Reviews for This Recipe

From: Ilysse

On Jun 18, 2009

My family loved this; my husband especially. I made a few changes. I doubled the recipe and used 1 head of bok choy for the cabbage. I also ditched the mushrooms and added a can each of sliced water chestnuts, baby corn and bamboo shoots and 1 cup of peas and carrots. I also used vegetable broth in place of the chicken broth to keep this vegetarian. No pepper flakes and used splenda for the sugar. I wanted the sauce to thicken so it would coat the pasta better so I added some corn starch. I cooked the pasta fresh so I stir fryed everything and then added the pasta to the pan with the veggies and then added the sauce. This was a very beautiful dish; light and tasty; perfect for summer, and easy to make. I'll make this again; thanks for posting.

0 people found this review helpful

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From: jrusk

On Apr 1, 2009

This is an awesome base recipe! Any chef can play with this and make it their own. My veggies were onion, cabbage, bok choy and bean sprouts. I also add some hot chili sauce b/c we like extra serious spice. I followed the instructions and was wondering... What happened to the 1 tbls. soy sauce listed under ginger? I just added that to my veggies before removing them. Topped with sesame seeds. Thanks for posting this gem!

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From: Sistercooks

On Jun 30, 2008

I love this recipe! I have made it with and without vegetables, with and without chicken consume ( used water instead) and it turned out great any which way I make it- a sure winner I will be making many many times!

2 people found this review helpful

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From: aseyfried

On Nov 15, 2008

This was absolutely delicious! I made it with a Bourbon Chicken recipe I found on here. They went together perfectly!

1 person found this review helpful

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