Veggie Chow Mein
Veggie Chow Mein

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 25 minutes

Nutrition Facts

Amount per serving:
Total Calories: 344
  • 190mg Sodium
  • 55g Carbs
  • 5g Fiber
  • 7g Fat
  • 1g Saturated Fat
  • 12g Protein

Forget takeout and its absurd amounts of sodium. When you’re itching for Chinese, this dish is ready before delivery would come and it’s made with only natural ingredients.

Appropriate for: clean, high-fiber, vegan, vegetarian diets


  • 8 ounces soft lo mein noodles (or spaghetti or fettuccine)
  • 1 tablespoon dark sesame oil
  • 6 scallions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 celery ribs, cut into 1/4-inch slices
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 pound button mushrooms, halved
  • 2 teaspoons cornstarch
  • 3/4 cup low-sodium vegetable broth
  • 3 tablespoons liquid aminos or low-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice



1. Cook noodles according to package directions until tender. Drain well.
2. Heat sesame oil in a non-stick skillet or wok over high heat. Add scallions, garlic, and ginger, and stir-fry 1 minute until tender-crisp. Add celery, peppers, and mushrooms, and stir-fry 3 to 4 minutes more. Stir in noodles and cook about 1 minute until lightly crisp. Combine remaining ingredients in a small bowl. Stir into skillet mixture and cook for 1 minute until thickened.

Recipe provided by MeatlessMonday

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