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Light and Healthy Vegetarian Lo Mein

Servings: 2 Servings


For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon Chinese five spice powder
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Sriracha hot chili sauce
  • 2 teaspoons cornstarch

Remaining Ingredients:

  • 2 teaspoons canola oil
  • 2 cups bean sprouts
  • 1/2 cup thinly sliced scallions white and green parts
  • 1 cup shiitake mushrooms sliced
  • 1 cup shredded Napa cabbage
  • 1/4 cup grated carrot
  • 6 oz Chinese egg noodles or whole wheat spaghetti


  • Cook the egg noodles or spaghetti according to package instructions, drain and set aside.
  • Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.
  • Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.


Nutrition Information for 1 Serving (half of entire recipe): Calories 300, Total Fat 7.7 g, Total Carbohydrate 54.5 g, Dietary Fiber 7.4 g, Sugars 25.1 g, Protein 11.2 g