Spring Vegetable Lo Mein
This spring vegetable lo mein is a healthy version of the classic take-out dish! Quick, easy and packed with plenty of green veggies, you can have it on the table in 30 minutes or less. Perfect for weeknight meals, it’s dairy free and vegan.
Drop whatever it is you’re doing and let’s make spring vegetable lo mein!
Because let’s be real. When we combine stir-fry and slurp-able noodles into one delectable dish? How can we not love it so?
It’s quick, it’s healthy and it’s packed with veggies.
Which is pretty much the ultimate trifecta in my book. Truth be told I could absolutely eat this just about every night … if that would, you know, be considered acceptable at our house.
But alas, it’s not. So instead I settle for putting it on my menu about once a week.
But anyway, this lo mein. Let’s discuss how it goes down. We have a super simple sauce made of two main ingredients – soy sauce and hoisin sauce – along with a few spices to really pump up the flavor – like fresh ginger and garlic.
We have those aforementioned slurp-able noodles. And finally, we have plenty of fresh green veggies – asparagus, broccoli, bok choy, oh my! The veggies get quickly cooked up in a skillet and then we toss it all together.
Badda bing, badda boom, dinner is served.
Tips & Tricks For This Spring Vegetable Lo Mein
- While we typically enjoy this dish as written to keep things super simple, it is also delicious topped with a protein of choice. You really can’t go wrong here.
- Also, you can absolutely switch up the veggies based on what you have on hand. For an example, see my rainbow vegetable lo mein! Which is what today’s recipe is based off – I just couldn’t resist putting a spring spin on one of my all-time favorites.
- Now, about those noodles. I tend to stick with whole wheat spaghetti when making lo mein since it’s cheaper at my local stores than traditional lo mein noodles. But you can certainly use the real thing here instead (if you are vegan, be sure to check the ingredients as a number of brands use egg in their product).
Additional Noodle Recipes You Might Enjoy:
- Spicy Soba Noodle Vegetable Stir-Fry
- Rainbow Vegetable Lo Mein
- Rainbow Vegetable Curry Noodle Bowls
- Spicy Broccoli Carrot Noodle Stir-Fry
- Orange Broccoli Noodle Bowls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Spring Vegetable Lo Mein
This spring vegetable lo mein is a healthy version of the classic take-out dish! Quick, easy and packed with plenty of green veggies, you can have it on the table in 30 minutes or less. Perfect for weeknight meals, it’s dairy free and vegan.
Ingredients
For the sauce:
- ¼ cup low-sodium soy sauce or tamari
- 3 tablespoons hoisin sauce
- 1 ½ teaspoons grated 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 small red onion, sliced
- ½ pound asparagus, ends trimmed and cut into 1 to 1 ½ inch chunks
- 2 cups bite-sized broccoli florets
- 1 pound bok choy, ends trimmed, stems & leaves separated, then sliced
- chopped peanuts or cashews, for garnish
- chopped fresh basil, for garnish
Instructions
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 and cook for 2 to 3 minutes, until it starts to soften.
- Add in the asparagus, broccoli and the bok choy stems and cook for about 5 to 6 minutes, until the veggies are tender but still a touch crisp.
- Add in the bok choy leaves and continue to cook for another 2 minutes, until everything is tender and the leaves have wilted down. Remove from the heat. Add the drained pasta and the sauce to the skillet and toss until well combined.
- Serve the lo mein garnished with the chopped nuts and basil!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 881mgCarbohydrates: 35gFiber: 7gSugar: 6gProtein: 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.
Nice pasta dish Ashley, and I love it packed with lots and lots of vegetables…awesome meal!
Have a great week 🙂
I have not had lo mein in far too long! I’m so happy you created a cleaner less greasy version of one of my favorite dishes – putting this recipe on my to make list ASAP.
This is my kind of meal! And I love how versatile it is – asparagus now, zucchini later and root veggies in the fall and winter. Looking forward to trying this!
Yes! It’s so easy to just switch up the veggies!
Already in love with this dish! I love the flavors of hoisin and of soy sauce but I wonder does it not get too salty if you add those as the sauce? I probably have to look at other brands of soy and hoisin as mine tend to really get salty when I combine them together. Or maybe I just add too much of it, that is entirely possible too. Thanks anyway for this delicious looking recipe
Thanks Simone! I don’t find that here … I do always make sure to use low-sodium soy sauce though! I think there’s also enough other stuff to soak it up!
Heck yes, this lo mein is definitely worthy of tossing everything to the side to prepare! I love me some slurpable noodles and Spring veggies are everythiiiiiiing!
I so agree – I have been buying so many veggies lately it’s ridiculous!! haha
Veggie stir-fries are the best. So much in love with beautiful colors of the veggies in lo mein. Feeling so hungry and I am absolutely ready to make this perfect and delish looking spring vegetable lo mein.
I’m with ya….I could eat this every night! It looks so great! It would also make amazing leftovers for lunch! Love all those veggies!
Oh girl Id eat Lo Mein everynight too if my household permitted it. lol I love that you are keepin it real with the whole wheat spaghetti noodles instead of traditional lo mein. It goes to show that you can really play around with recipes and make something delicious on any budget 🙂
haha I’m glad it’s not just me!
I love simple veggie stir fries like this! They are my saving grace during the week. Definitely pinning to try soon!
Wait wait wait waaaaaiiiiit! You can NOT buy all the asparagus at the store! You must leave some for me, Ashley! I mean, that’s what friends are for, right? Sharing is caring, or whatnot! If you don’t, I will be forced to come to your house, break in and steal all your asparagus. Repeatedly. 🙂 Hehe. Anyways, I say eating this veggie packed stir fry noodle deliciousness EVERY night of the week is TOTALLY acceptable! I mean, it’s packed with ALL the yum!! I absolutely MUST add this to our weeknight rotation! Nom nom nom nooom! Cheers, girl! <3
I promise I’ll leave you some … but just for you!! 😉 Thanks lady!!
I love quick and easy meals like this, especially when they include slurpable noodles! Haha! Looks delicious. 🙂
Slurpable noodles are ALWAYS a good thing!!
Stir fry and noodles are the best combination! What a pretty dish for the spring. It’s around 80 here today, so I’m craving all of the spring-ish type foods I can get my hands on! 🙂
Such a great meal, I could eat this every night of the week too.
I love lo mein and I LOVE spring veggies, especially asparagus! I will actually never understand people who don’t go crazy for asparagus. They had this great roasted asparagus in the dining hall the other night and I swear I went back to it maybe three times. This looks delicious, pinning 🙂
haha I know! I could eat it all the time right now!!
I could eat meals like this every night too and please don’t mention asparagus going out of season — I can’t stand the thought! I need to add this to the meal plan — the kids would love this with chicken!
I love lo mein and we have it often. I would personally love one featuring all these wonderful spring vegetables you’re using. Oyster sauce is my go-to for quick Asian sauces but I do love hoisin as well so I would love to try it. The added freshness and kick from ginger and garlic is perfect. I am hungry and ready for lunch!! : )
I love this!! Lo mein is one of my favorites, but it can make you feel so icky from a restaurant (depending on the restaurant, of course). This looks so fresh and delicious!
From different from the lo mein I ate as a kid…but delicious and moreish all the same!
Gahhhh! All that veggie goodness is gonna make me swoon! This lo mein is TOTALLY spring on a plate, Ashley! I’m ready for dinner! 🙂