Name: Homemade Vegetarian Lo Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 brown rice and millet ramen cakes; 2 tablespoons low-sodium soy sauce; 2 tablespoons sesame oil; 2 tablespoons agave nectar; 1 tablespoon raw, unpasteurized apple cider vinegar; 1 tablespoon fresh ginger, peeled and diced; 1 teaspoon Sriracha (hot chili pepper sauce) (optional); 2 cups stir-fry vegetable mixture (snow peas, carrots, bell peppers, onions, broccoli, and cabbage); 4 ounces firm tofu, patted dry and cut into cubes

Homemade Vegetarian Lo Mein

Vicki Shanta Retelny, RDN

Updated on September 20, 2019

(36 ratings)

Total Time: 25 min

Prep Time: 10 min

Cook Time: 15 min

Servings: 4 (1 cup each)

Nutrition Highlights (per serving)

404 calories

10g fat

68g carbs

9g protein

Show Nutrition Label

Nutrition Facts
Servings: 4 (1 cup each)
Amount per serving
Calories	404
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 326mg	14%
Total Carbohydrate 68g	25%
Dietary Fiber 3g	11%
Total Sugars 6g
Includes 4g Added Sugars	8%
Protein 9g
Vitamin D 0mcg	0%
Calcium 72mg	6%
Iron 1mg	6%
Potassium 235mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This take on classic Chinese Lo Mein is a lightened up version chock full of veggies, whole grain noodles, and plant protein. Brown rice and millet ramen noodles are tossed with a simple mix of veggies and drizzled with a delightful sweet-savory sauce.

The flavors meld well and offer digestive benefits: there are some probiotics from the raw, unpasteurized apple cider vinegar and stomach soothing properties from the ginger. The variety of vegetables is also beneficial for your brain.

Ingredients

2 brown rice and millet ramen cakes
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons agave nectar
1 tablespoon raw, unpasteurized apple cider vinegar
1 tablespoon fresh ginger, peeled and diced
1 teaspoon Sriracha (hot chili pepper sauce) (optional)
2 cups stir-fry vegetable mixture (snow peas, carrots, bell peppers, onions, broccoli, and cabbage)
4 ounces firm tofu, patted dry and cut into cubes

Preparation

Prepare the ramen noodles according to the directions on the package.
In a small bowl, whisk together soy sauce, oil, agave nectar, vinegar, ginger, and Sriracha, if using. Add vegetables and tofu to a different large bowl. Pour sauce on top and toss until well-coated.
Add vegetable and tofu mixture on the stovetop over medium-high heat in a large wok or skillet. Cover and heat for 10 minutes, stirring occasionally. When vegetables begin to soften, it's ready.
Add noodles to the vegetable mixture and lightly toss. Remove from stove and serve while still warm.

Ingredient Variations and Substitutions

You can use whole grain spaghetti or linguine noodles. Add other vegetables, such as bok choy, scallions, eggplant, Brussels sprout, or cauliflower. For additional spiciness, add Chinese Five Spice or spicy curry powder for a kick as well as nourishing boost. Scramble the tofu before adding it to the vegetables for a different texture, if desired.

Cooking and Serving Tips

Spoon the mixture into individual bowls and serve immediately. Sprinkle with sesame seeds, if desired.

This dish cooks quickly so watch it carefully. Leftovers can be stored in an airtight container in the refrigerator to enjoy within two days.