Easy Vegetable Lo Mein
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¼ cup honey
  • 2 Tbsp tomato paste
  • 1 cup low-sodium vegetable stock
  • 2 Tbsp toasted sesame oil
  • ⅓ cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • 2 Tbsp fresh ginger, minced
  • 10 oz Lo Mein egg white only egg noodles (or whole wheat spaghetti)
  • 2 Tbsp olive oil
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 green pepper, cut into strips
  • 1 large onion, cut into strips
  • 6 green onions, chopped
  1. In a small bowl, whisk together the honey, tomato paste, vegetable stock, sesame oil, soy sauce, rice wine vinegar, and ginger; set aside.
  2. Cook noodles al dente, according to package instructions, omitting fat and salt. Drain and keep hot.
  3. In the meantime, in a large skillet, over medium-high heat, add the oil and stir-fry the peppers and onion for 6-7 minutes or until tender.
  4. Add the noodles and the sauce and heat for 3-4 minutes or until sauce has been absorbed by the pasta and veggies. Serve sprinkled with green onions.
Recipe from Eat Good 4 Life
Nutrition Information
Serving size: 1½ cups (1/6 recipe) Calories: 344 Fat: 10.0 Carbohydrates: 57.0 Sugar: 18.8 Sodium: 879 Fiber: 4.0 Protein: 8.7 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2013/10/meatless-monday-easy-vegetable-lo-mein/