Easy Winter Vegetable Lo Mein
This easy vegetarian lo mein is loaded with all of the best vegetables winter has to offer. It’s vegan and can easily be made gluten-free as well!
I have to admit, I usually shy away from making recipes like this for dinner because they don’t pair well with wine.
I KNOW, that sounds so bad, but it’s true.
That and the fact that I was raised in a household that ate the Standard American Diet (with the occasional influence from my French and Italian grandparents) so I didn’t have a lot of exposure to other styles of cooking growing up.
But as I’ve opened my eyes to different cuisines in my twenties and thirties, I’ve fallen in love with many of them and have had the desire to recreate them at home. So this year one of my goals is to challenge myself to mix things up and bring those foods into my own kitchen more often.
This recipe is definitely a baby step, considering how easy it is to make.
In fact, I’m sure some of you are probably laughing at me right now but hey, we all have to start to somewhere!
It’s similar to most Lo Mein recipes you’ll find except I used kale in place of cabbage and left out the refined sugar because I found that it doesn’t really need it. However if you want to add a little honey (which would make it non-vegan) or coconut sugar for sweetness, feel free to do so.
To make it all you have to do is sauté the veggies in one pan and cook the pasta (err…noodles) in another.
While they’re cooking, you whisk together the sauce in a small bowl. Then you strain the pasta, add it to the pan with the veggies and the sauce, stir it all together and it’s ready to eat!
Super easy, right?
This dish is also typically made with lo mein egg noodles but I used whole wheat spaghetti instead. My Italian roots are showing, aren’t they? ;)
You can also use gluten-free pasta, but I recommend sticking with a thicker style such as spaghetti or linguine for best results.
All together, it’s a delicious way to get in some whole grains and a bunch of winter veggies! I hope you enjoy it!
8 ounces whole wheat spaghetti*
1 tablespoon olive oil
1 tablespoon sesame oil
1 onion, diced
3 garlic cloves, minced
8 ounces sliced mushrooms (I used cremini)
2 cups sliced kale leaves (approx. 1 bunch)
1/2 cup vegetable broth (or water)
2 cups broccoli florets
3 large carrots, cut into matchsticks
For the Sauce
1/4 cup Tamari (or soy sauce)
1 teaspoons sesame oil
1 tablespoon rice wine vinegar
suggested toppings: diced green onion and sesame seeds
- Bring a large pot of water with 1/2 teaspoon of salt to a boil. In a separate large pan, warm one tablespoon olive oil over low-medium heat. Add the onion and cook for 3 minutes, until translucent. Then add a tablespoon of sesame oil, the sliced mushrooms and the garlic, stir together and cook for 5 more minutes.
- By now the water should be boiling. Add the pasta and cook until al dente (just slightly undercooked).
- Once the mushrooms have started to release their liquid, toss the kale into the pan and continue to cook for 2 more minutes, until it starts to wilt. Next add the broccoli and the carrots along with the vegetable broth then cover and cook for 10 minutes, until they are tender.
- Meanwhile, whisk together the ingredients for the sauce in a small bowl.
- Strain the pasta and add it to the pan with the vegetables along with the sauce. Stir together over low heat until the pasta and vegetables are well coated. Transfer to separate bowls, sprinkle with sesame seeds and diced green onion then serve warm.
- Store leftovers in an airtight container for up to 3 days.
*you can also use whole wheat linguine, lo mein egg noodles or gluten-free spaghetti/linguine
To lessen the amount of sodium, you can use reduced sodium tamari
Yum!! I have been craaaaaaaaving Chinese food!! It has been one of the things I miss the most since going gluten free and I am always looking for a good (easy) recipe. This will definitely be happening very soon!! Thank you Sarah!!
Yay! I’m so glad I could help, Melissa! Trader Joes makes a really great gluten-free spaghetti. It’s made from quinoa & brown rice. I bet it would work perfect with this recipe! :)
I had take out lo mein earlier this week and felt so gross after. Making it at home is def the way to go!
I agree! Thanks Jill! :)
It was similar in my house growing up too. Not many other cuisines. It took a long time for me to introduce my Mom to PF Changs. She was convinced the food would be gross. After I took her there, it is now one of her favorite places.
Oh yes, I love PF Changs too!
Beautiful pictures and I appreciate you keeping it simple…the list of ingredients and the easy steps for preparation. Thank you, I am going to give it a try.
By the way, I bought the bananas 2 days ago and am waiting patiently for them to fully ripen so I can make Monday’s chocolate muffin recipe!
Thank you so much, Jerilyn! I hope your bananas ripen quickly and that you love the muffins! :)
Mmm this looks great! Growing up with a Chinese father I had a lot of lo-mein and other Asian noodle dishes. Personally i love the cabbage (probably cause this is the only time i eat it), but kale is a great substitute too
You need to come cook for me then! ;)
This lo mein looks incredible! I love making takeout faves at home- especially when they involve kale! :)
I think wine pairing potential is a totally legitimate reason for choosing a meal! ;-)
I grew up with a lot of Italian food and I feel totally comfortable making that, but Chinese food was not usually in the house unless it was takeout.
I like to have this for dinner. Or at least I did before I found I was getting sick all the time and it was due to soy. Chinese food was my favorite cuisine! I’m trying some things for a soy sauce substitute and think I will try this with the kale I have in the fridge. Usually I add some red pepper flakes and garlic to your sauce combo. Hmmm, I even have the mushrooms and some broccoli in the fridge!
Oh, another thing I do is freeze leftover spaghetti to use just for this. It doesn’t take long to thaw under hot water if necessary and it helps to make this a super quick dinner.
Baaahaha! I love the thought process of selecting dinner food based on wine pairability. I admit, I’d drink the crap out of a beer with these noodles. ;) I’m loving how fresh and flavorful these bowls look…keep the lo mein coming!
This looks awesome! I love Asian stir fries and noodle dishes for easy dinners. I usually sub in WW spaghetti noodles too – you can’t beat the fibre and protein in them!
Loveeee this!! I have bad experience with meat at Chinese restaurants, so I’m all about the veggies. I would LOVE to make this at home, looks delicious girly!
Hey Sarah, you’re right, we all have to start somewhere! And this looks delicious! Good for you for starting… ! I want to learn Indian food, but am so intimidated. I just need a good recommendation for a cookbook.. II’ve not been looking hard enough. I do follow one blog for that and it’s sooo good, but I’ve just not taken the leap! This looks so good and comforting. I like how you used whole wheat pasta… And that saucy sauce sounds quite nice! Beautiful work!
haha I always use whole wheat spaghetti for lo mein!! Must be the Italian roots!! This looks soooo good. I adore veggie lo mein!! And easy is always a huge plus!
No laughing here…I ate a standard American diet too! Making Asian inspired dishes is big for me because I sure didn’t grow up learning how to do it. haha This lo mein is the perfect thing to showcase the great winter veggies — love it!
This looks like the perfect healthy comfort meal! I just want make a big bowl and curl up with Netflix :)
Pingback: Weekend Loves - Fab Giovanetti
can I freeze fresh lo mein noodles,,
Hi Rona, I didn’t use fresh lo mein noodles for this recipe so I’m not sure if they can be frozen. Sorry I couldn’t be of more help!
Yummy! We made this and enjoyed it. Will make it again, next time I will add water chestnuts and mini corn ears at my husband’s request. Thanks for the recipe!