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Lunar Vegetarian Lo Mein

Lunar Vegetarian Lo Mein


  • 7 ounces uncooked spaghetti, or fresh Chinese egg noodles
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons dry sherry
  • 1/4 teaspoon white pepper
  • 1 tablespoon peanut oil, or vegetable oil
  • 1 tablespoon minced garlic
  • 3 pieces ginger root, slices, smashed
  • 2 cups cremini mushroom(s), thinly sliced
  • 2 cups uncooked scallion(s), thinly sliced
  • 1/2 cup cilantro, sprigs
  • 1/4 cup null


  1. In a 2 quart saucepan bring 1 1/2 quarts water to a boil over high heat for pasta. Add pasta and cook according to package directions until al dente. Drain well, return noodles to unwashed saucepan and toss with sesame oil. Set aside. In a small bowl combine soy sauce, sherry and pepper.
  2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and ginger, and stir-fry 10 seconds or until fragrant. Add mushrooms and stir-fry 15 seconds or until mushrooms are just coated in oil. Add bean sprouts, scallions and noodles, swirl in soy sauce mixture, and stir-fry 1 minute or until noodles are hot. Turn off heat and add cilantro.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 226 kcal cal., 2.5 g fat (1 g sat. fat), 223 mg sodium, 3 g fiber, 3 g sugar, 8 g pro., 10 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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