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Lo Mein Noodles Recipe

From Phoenix, Arizona, Kay Bergeron reports, "One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my "leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 2 quarts water
  • 1 tablespoon chicken bouillon granules
  • 1 package (16 ounces) thin spaghetti
  • 1/2 cup thinly sliced onion
  • 1/4 cup canola oil
  • 1 cup fresh snow peas
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1-1/2 teaspoons Chinese five-spice powder
  • 1/8 teaspoon white pepper
  • 1/2 cup chopped green onions


  • 1. In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Set spaghetti and liquid aside.
  • 2. In a large nonstick skillet or wok, saute onion in hot oil for 2 minutes. Add peas; saute 2 minutes longer. Stir in spaghetti. Combine the soy sauce, teriyaki sauce, five-spice powder, pepper and reserved cooking liquid; add to pan. Simmer, uncovered, for 3-4 minutes or until liquid is evaporated. Sprinkle with green onions. Yield: 8 servings.

Nutritional Facts

3/4 cup: 304 calories, 8g fat (1g saturated fat), 0 cholesterol, 530mg sodium, 48g carbohydrate (0 sugars, 3g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Reviews for Lo Mein Noodles

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Reviewed Mar. 22, 2011

"I add carrots and water chestnuts and red pepper flakes, also reduce five spice to 1 tea."

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