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A quick and easy stir-fry of tender egg noodles, crisp vegetables, and a savory soy-based sauce. This Chinese-American takeout classic is better than delivery and ready in under 30 minutes, perfect for a busy weeknight dinner.
For 4 servings
Prepare the Noodles
Mix the Sauce
Stir-fry the Aromatics and Vegetables
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A quick and easy stir-fry of tender egg noodles, crisp vegetables, and a savory soy-based sauce. This Chinese-American takeout classic is better than delivery and ready in under 30 minutes, perfect for a busy weeknight dinner.
This chinese_american recipe takes 25 minutes to prepare and yields 4 servings. At 324.51 calories per serving with 9.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Serve
Add 1 pound of cooked protein like sliced chicken, beef, shrimp, or fried tofu. Stir-fry the protein first, set it aside, and add it back to the wok with the noodles.
Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture for a spicy kick.
Use gluten-free noodles (like rice noodles or gluten-free spaghetti) and substitute tamari or coconut aminos for both soy sauces.
Feel free to add other vegetables like broccoli florets, bok choy, bean sprouts, or sliced cabbage. Add them according to their cooking time.
Loaded with carrots, bell peppers, snow peas, and mushrooms, this dish provides a variety of essential vitamins, minerals, and dietary fiber, supporting overall health and digestion.
The noodles provide complex carbohydrates, which are the body's primary source of fuel, offering sustained energy to keep you going.
By using low-sodium soy sauce and controlling the amount of salt, this homemade version is much lower in sodium than restaurant alternatives, which is beneficial for blood pressure and heart health.
The primary difference is the noodle preparation. In Lo Mein, boiled noodles are tossed with a sauce and other ingredients. In Chow Mein, the noodles are typically stir-fried until crispy before being combined with the vegetables and sauce.
This homemade Lo Mein is a healthy option. It's loaded with fresh vegetables and the sauce is made with low-sodium soy sauce, giving you control over the sodium and oil content. It is significantly healthier than most takeout versions.
One serving of this vegetable lo mein contains approximately 480-520 calories, depending on the specific type of noodles and oil used. Adding protein will increase the calorie count.
Absolutely! Thinly sliced chicken, beef, pork, shrimp, or cubes of firm tofu are excellent additions. Cook the protein separately before stir-frying the vegetables, then add it back into the wok along with the noodles and sauce.
Yes. To make a gluten-free version, use certified gluten-free noodles (such as those made from rice or corn) and substitute the soy sauces with gluten-free tamari or coconut aminos. Also, ensure your Shaoxing wine is gluten-free or omit it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles, or microwave until heated through.