A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets. You can also use fresh or dried linguine noodles--fresh linguine is in the refrigerated section of some grocery stores. This easy dinner comes together in just 30 minutes, so it's perfect for weeknights. Source: Diabetic Living Magazine, Fall 2019

Grace Young


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.

  • Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.

  • Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.


Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts

319 calories; 11.8 g total fat; 1.4 g saturated fat; 27 mg cholesterol; 553 mg sodium. 650 mg potassium; 41.1 g carbohydrates; 4.7 g fiber; 5 g sugar; 10.2 g protein; 3266 IU vitamin a iu; 10 mg vitamin c; 50 mcg folate; 39 mg calcium; 2 mg iron; 26 mg magnesium;