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.
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
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: 1
Amount Per Serving: Calories: 231 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 881mg Carbohydrates: 35g Fiber: 7g Sugar: 6g Protein: 10g