Rainbow Vegetable Lo Mein

Oodles of noodles! Oodles of colorful noodles to be exact! I have been dying, just completely dying, to share this rainbow vegetable lo mein with you for the last month (ish).

But I didn’t get the recipe juuuust right until a few days before we left for Florida. And then we got home and the weather proceeded to go completely mad. We’re talking they closed schools early to prepare for tornadoes and all that jazz.

An easy and colorful recipe for rainbow vegetable lo mein! Ready in 35 minutes, packed with veggies and much healthier than take-out!

And photos of this dish were just not going to happen during that craziness. Which also may have to do with the fact that I hid in our laundry room with Emma during all this (the only interior room). The husband said I may have gone a little overboard (yes, I brought blankets, water and a helmet in there with me). But I say … safety first!

Anyway, I’m getting sidetracked telling you about my ridiculous antics.

So let’s get back to the point and chat about lo mein. Flavorful and fresh veggie lo mein! And did I mention that it only takes about 35 minutes to pull together? Winner, winner, vegetable-packed dinner!

Plus, there are noodles involved. And bowls of noodles are always just so so fun. Especially for slurping!

An easy and colorful recipe for rainbow vegetable lo mein! Ready in 35 minutes, packed with veggies and much healthier than take-out!

Now, a few things I want to cover…

Thoughts On This Rainbow Vegetable Lo Mein

  1. I always use spaghetti when making lo mein since it’s cheaper and easier to find (at least by me!). But you can absolutely go for the real deal lo mein noodles here instead. If you go this route and are vegan, just be sure to check the ingredients (since not all brands are vegan friendly).
  2. About the veggies – the husband and I have an ongoing disagreement over how cooked they should be in lo mein. I like mine slightly crisp, he likes them all the way tender. So feel free to play with the cook time for the veggies to get them just to your liking.
  3. Be sure to use low (or reduced) sodium soy sauce for this recipe. Otherwise the final dish may be too salty!
  4. As far as leftovers – the noodles soak up some of the sauce as this sits, so you may want to drizzle on a little extra soy sauce after reheating (just a personal preference!).

I think that about does it! Unless you want me to blabber on and on about how pretty this dish is? I didn’t think so.

An easy and colorful recipe for rainbow vegetable lo mein! Ready in 35 minutes, packed with veggies and much healthier than take-out!

Is it really weird to wish I was having a big bowl for breakfast this morning?

Yield: about 4 servings

Rainbow Vegetable Lo Mein

Prep Time:15 minutes

Cook Time:20 minutes

Total Time:35 minutes

An easy and colorful recipe for rainbow vegetable lo mein! Ready in 35 minutes, packed with veggies and much healthier than take-out!

Ingredients:

For the sauce:

  • ¼ cup low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1 ½ teaspoons minced fresh ginger
  • 2 large cloves garlic, minced
  • ¼ to ½ teaspoon red pepper flakes

For the lo mein:

  • 12 ounces uncooked whole wheat spaghetti
  • 2 tablespoons olive oil
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 large carrot, peeled and cut into thin sticks
  • 1 ½ cups thinly sliced red cabbage
  • 1 ½ cups packed fresh baby spinach leaves
  • chopped fresh cilantro, for garnish
  • roughly chopped peanuts or cashews, for garnish

Directions:

For the sauce:

  1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.

For the lo mein:

  1. Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Meanwhile, set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion, both peppers and the carrot and cook for about 5 to 8 minutes, or until the veggies are tender but still have a touch of crispness. Add in the cabbage and spinach and cook for about 2 minutes, until the cabbage has softened slightly and the spinach is wilted. Remove from the heat. Add the drained pasta and the sauce to the skillet. Toss until well combined.
  3. Serve the lo mein garnished with cilantro and peanuts / cashews!

Cook Nourish Bliss

 

Looking for more awesome pasta ideas? Be sure to check out the recipe I created for Oh My Veggies!

Grab it here! —> Vegan Penne a la Vodka

Vegan Penne a la Vodka