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Vegetable Lo Mein Recipe

Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. "I got this recipe from a radio program several years ago," recalls Sara Tatham of Plymouth, New Hampshire.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 6 ounces uncooked linguine
  • 1 teaspoon cornstarch
  • 1/2 vegetable bouillon cube
  • 1/2 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/2 pound fresh mushrooms, quartered
  • 2 tablespoons canola oil, divided
  • 1/2 pound fresh snow peas
  • 8 green onions, sliced
  • 4 celery ribs with leaves, sliced
  • 1 large sweet red pepper, thinly sliced
  • 1 can (14 ounces) bean sprouts, rinsed and drained


  • 1. Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
  • 2. In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.
  • 3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 327 calories, 8g fat (1g saturated fat), 1mg cholesterol, 1081mg sodium, 50g carbohydrate (0g sugars, 7g fiber), 12g protein Diabetic Exchanges: 2 starch, 3 vegetable, 1 fat.

Reviews for Vegetable Lo Mein

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Reviewed Aug. 5, 2013

"I used TJ's stir fry sauce. Couldn't have been easier. Great recipe for meatless Monday!"

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