Edamame Lo Mein

Edamame Lo Mein

9 Reviews
From: EatingWell Magazine, April/May 2006

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat spaghetti
  • 2 cups frozen edamame, (shelled soybeans)
  • 4 scallions, thinly sliced
  • ¼ cup oyster sauce, or vegetarian “oyster” sauce
  • ¼ cup rice-wine vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame oil
  • ⅛ teaspoon crushed red pepper
  • 2 tablespoons canola oil
  • 2 medium carrots, cut into matchsticks
  • 2 small red bell peppers, cut into matchsticks


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
  3. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 448 calories; 14 g fat(1 g sat); 13 g fiber; 61 g carbohydrates; 18 g protein; 244 mcg folate; 0 mg cholesterol; 11 g sugars; 2 g added sugars; 6,877 IU vitamin A; 57 mg vitamin C; 98 mg calcium; 4 mg iron; 959 mg sodium; 647 mg potassium
  • Nutrition Bonus: Vitamin A (138% daily value), Vitamin C (95% dv), Folate (61% dv), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 1 vegetable, 1 lean meat, 2 fat

Reviews 9

October 19, 2012
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By: EatingWell User
This is a wonderful lo mein recipe, simple and versatile (two things I appreciate in a recipe). Been making it since it first appeared in the magazine years ago. I do add extras to it, such as garlic, ginger, sliced white onion, and cabbage, and sometimes sub a yellow bell pepper for one of the red ones for added color. This is super delicious, both hot and cold, especially with some sriracha sauce for an extra kick of heat!! Heck, I'm making it tonight for lunch at work tomorrow!! :-)
August 08, 2010
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By: EatingWell User
I make this for a healthy lunch program at work, it is really good, I add more spices and different veggies, baby corn, etc. It always turns out great!
June 28, 2010
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By: EatingWell User
Great recipe for Lo mein. I love Asian noodle. Have you tried Brown rice noodle ? Gluten free / low sodium. So 100 percent good for your health. Found this one from a company called star anise foods. It's a Pho Noodle kit. But you can use that noodle in any dish you like like salad or stir fried. Perfect for breakfast also dinner or lunch. Must try it !
May 21, 2010
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By: EatingWell User
Was good but salty. Daughter said it was missing something and would taste better with some pork or chicken added to it to make it more of a meal.
April 11, 2010
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By: EatingWell User
Faux-Mein!!! My whole family LOVED this recipe and scarfed it down! I did have to substitute scallions for red onion but I cooked it with some ground turkey & soy separately and added it just before the sauce. The sauce MAKES this dish - it's fantastic!!! I also added a little cabbage I had on hand; and for color (and to save a dollar) I sub'd one of the red bell peppers for a green one. My husband also doesn't care for cooked carrots, so I added a can of bean sprouts instead. Just DELISH!!! I can see adding whatever crispy veggies we have on hand - but the noodles, edamame, and sauce are the KEYS to the success of this "faux-mein!"
March 30, 2010
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By: EatingWell User
This was pretty good, I did like that it was fairly budget friendly and easy to make. The flavor was more acidic than I thought it would be so maybe that threw me off, so it tasted a bit sour to me, but not in a bad way. I used wheat lomein noodles but I don't think there was much difference. This does make a lot of food, i like that too. Pros: Cons:
March 11, 2010
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By: EatingWell User
This is a great recipe! I addeed about a cup of Napa cabbage and cut the oil by half to make it a bit healthier. It still had that great lo mein taste, even without the extra oil. This is going to become part of my regular meal rotation!
March 11, 2010
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By: EatingWell User
This was really fantastic! I ended up adding about a cup of shredded Napa cabbage and decreased the oil by about half and it didn't seem to make a difference. I think it may have been a bit oily if I used all the oil. The added cabbage made it more like real lo mein. I'll definitely make this part of my regular meal rotation.
February 17, 2010
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By: EatingWell User
SO delicious! This tastes exactly like chinese take-out. At first, I wasant too sure about the oyster sauce dressing..but it blended so well with the scallions...it tasted great! My parents loved it and they always ask me to make it every week. Another great thing about this recipe is that if youre making it for 4 people, it makes A LOT. So, you will have a lot of leftovers, and the dish still tastes great the next day. Would reccomend this to anyone who loves traditional chinese take-out lo mein. :)
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