Description
This easy and healthy Vegetable Lo Mein is packed with crisp-tender vegetables, scrambled eggs, and long noodles tossed in a savory soy-ginger sauce. Ready in just 30 minutes, it’s perfect for a quick meatless weeknight dinner!
Ingredients
- 6 ounces long noodles (whole grain spaghetti, soba noodles, or udon noodles)
- 2 tablespoons extra virgin olive oil, plus more for tossing noodles
- 3 teaspoons toasted sesame oil, divided
- 4 large eggs
- 2 tablespoons reduced sodium soy sauce, divided (plus more to taste)
- 4 green onions, thinly sliced, divided
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 1/2 teaspoon crushed red pepper flakes (plus more to taste)
- 8 ounces sliced baby bella mushrooms
- 2 cups sugar snap peas
- 2 bell peppers, cored and thinly sliced (any color or mix)
Instructions
- Bring a large pot of salted water to a boil. Cook noodles until al dente according to package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
- Scramble eggs in a bowl. Heat a wide skillet or wok over medium heat. Add 2 teaspoons sesame oil. Swirl to coat the pan, then pour in eggs. Tilt to spread in a thin layer and cook without stirring for 2–3 minutes until set.
- Transfer eggs to a cutting board. Once slightly cooled, cut into bite-sized pieces or strips.
- Return skillet to heat. Add 2 tablespoons olive oil. Add 2/3 of the green onions, garlic, ginger, and red pepper flakes. Stir constantly for about 30 seconds until fragrant.
- Add mushrooms and 1 tablespoon soy sauce. Cook for 1 minute, stirring frequently.
- Add snap peas and bell peppers. Increase heat to medium-high and cook for about 5 minutes until veggies are crisp-tender.
- Add cooked noodles and scrambled eggs back to the pan. Drizzle remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Gently toss to combine.
- Serve immediately, garnished with reserved green onions.
Notes
- Use any mix of your favorite veggies like broccoli, carrots, or zucchini.
- To make it spicy, increase the crushed red pepper flakes or add sriracha.
- For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
- Leftovers store well in the fridge and reheat nicely for lunch the next day.
Nutrition
- Serving Size: 1 of 4
- Calories: 365
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 164mg
