Spicy Vegetable Lo Mein

Spicy Vegetable Lo Mein

1 Review
From: EatingWell Magazine, March/April 2015

Skip takeout and make a healthier Chinese lo mein at home that's packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces lo mein noodles, linguine or spaghetti
  • 1 teaspoon toasted sesame oil
  • 12 ounces Chinese broccoli (see Tips) or broccolini
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Shao Hsing rice wine (see Tips) or dry sherry
  • 1 tablespoon sriracha or other Asian hot sauce
  • 2 tablespoons peanut oil, divided
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
  • Pinch of salt


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  • Ready In

  1. Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.
  2. Trim ¼ inch off broccoli (or broccolini) stalks. If the stalks are thicker than ½ inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.
  3. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.
  • Equipment: 14-inch flat-bottomed carbon-steel wok
  • Chinese broccoli has a slight bitter flavor reminiscent of broccoli rabe, which is a good substitute (as is broccolini). Look for it in Asian markets, at farmers' markets and some well-stocked supermarkets; opt for bunches with tight flower buds (open flowers are a sign of age).
  • Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 351 calories; 9 g fat(2 g sat); 5 g fiber; 53 g carbohydrates; 13 g protein; 170 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1,506 IU vitamin A; 81 mg vitamin C; 77 mg calcium; 3 mg iron; 427 mg sodium; 492 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Folate (42% dv), Vitamin A (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2 vegetable, 1½ fat

Reviews 1

August 30, 2015
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By: Jackie Andre
Delicious and nutritious I made this exactly as the recipe said using spaghetti as that's what I had on hand and using the hot sauce. I thought it was simply delicious and it will definitely be added to my rotation. I'll add even more hot sauce next time as I like spicy food and more shitaki mushrooms only because I love them so much. I served this with roasted chicken rubbed with Asian seasonings, but this recipe would stand well on its own. Pros: Good way to eat your greens Cons: No cons..
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