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Vegetable Lo Mein

 Vegetable Lo Mein
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
  • 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.

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Vegetable Lo Mein (continued)

Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.
Nutritional Facts: One serving (1-1/2 cups) equals 327 calories, 8 g fat (1 g saturated fat), trace cholesterol, 1081 mg sodium, 50 g carbohydrate, 7 g fiber, 12 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1-1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.