Rainbow Vegetable Lo Mein
Ready in 35 minutes, this easy and colorful rainbow vegetable lo mein is a fantastic weeknight dinner! Packed with colorful veggies and a delicious homemade sauce, it’s healthier than take-out. Dairy free and vegan.
Oodles of noodles! Oodles of colorful noodles to be exact.
I have been dying, just completely dying, to share this veggie lo mein with you for the last month (ish).
And for various unimportant reasons it just hasn’t happened until now.
But it’s finally here.
Fresh and flavorful 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.
Tips & Tricks For This Rainbow Vegetable Lo Mein
- 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).
- 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.
- Be sure to use low (or reduced) sodium soy sauce for this recipe. Otherwise the final dish may be too salty.
- 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).
Additional Noodle Recipes You Might Enjoy:
- Spicy Soba Noodle Vegetable Stir-Fry
- Rainbow Vegetable Curry Noodle Bowls
- Spring Vegetable Lo Mein
- Spicy Broccoli Carrot Noodle Stir-Fry
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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
For the sauce:
- In a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the lo mein:
- 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.
- 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.
- Serve the lo mein garnished with cilantro and peanuts / cashews!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 827mgCarbohydrates: 45gFiber: 8gSugar: 10gProtein: 10g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.