Recipe of the Month: Take-Out Style Vegetable Lo Mein

Lo mein is easily a favorite take-out dish, and now it can be a staple favorite for at home. It is quick, inexpensive (under $10),

and customizable with whatever you have in the fridge. Go veggie-heavy, or add tofu, seitan, tempeh, or extra “meaty” mushrooms.

Reprinted from the Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites by Naomi Imatome-Yun, copyright ©2015.



2 tablespoons soy sauce

2 teaspoons sugar

1 teaspoon sesame oil

1 teaspoon chili sauce (optional)

1 tablespoon peanut oil

2 garlic cloves, minced

1 ½ cups cremini or button mushrooms, sliced

1 red bell pepper, julienned

¼ cup shredded carrots

¼ cup shredded cabbage (red, green, or Napa)

½ cup snow peas

2 scallions, cut into 1-inch pieces

½ pound lo mein, cooked according to package directions


  1. In a small bowl, make the sauce by mixing the soy sauce, sugar, sesame oil, and chili sauce (if using). Set aside.
  2. Heat your wok on high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add garlic, cremini mushrooms, red bell pepper, and carrots to the wok, and stir-fry for 3 to 4 minutes, tossing often. Add the snow peas and scallions, and stir-fry for another 2 to 3 minutes.
  3. Add the lo mein and the sauce mixture to the wok. Toss everything together to combine, and turn off the heat. Serve immediately.

Note: If you don’t have lo mein, you can make this with fettuccine, spaghetti, or even soba noodles with great results.


Thanks to the people at the Blue Zones Newsletter.





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