Vegetable Lo Mein Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Mushrooms1 Pound, cut into quarters
 Olive oil2 Tablespoon
 Chinese pea pods8 Ounce, trimmed
 Celery stalks4 , cut diagonally into 1/2-inch pieces
 Scallions3⁄4 Bunch (75 gm), cut into 1 inch slices (Small Bunch)
 Red bell pepper1 Large, thinly sliced
 Bean sprouts1 Pound
 Soy sauce1⁄4 Cup (4 tbs)
 Sherry1 Tablespoon
 Cornstarch1 Teaspoon
 Vegetable bouillon/Chicken bouillon1 Ounce (1 Envelope)
 Water1⁄2 Cup (8 tbs)
 Linguine8 Ounce, cooked, drained (1 Package)
 Unsalted roasted peanuts1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 401 Calories from Fat 116

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 16.7 mg

Sodium 990 mg41.2%

Total Carbohydrates 55 g18.5%

Dietary Fiber 7.1 g28.5%

Sugars 10.3 g

Protein 20 g39.4%

Vitamin A 27.6% Vitamin C 104.1%

Calcium 7.3% Iron 22.1%

*Based on a 2000 Calorie diet


Heat 2 tablespoons olive oil in 12-inch skillet.
Add mushrooms.
Cook over high heat until tender and light brown, stirring constantly.
Transfer to bowl.
Add 2 tablespoons olive oil to skillet.
Add pea pods, celery, scallions, red pepper and bean sprouts.
Cook over high heat for 5 minutes or until vegetables are tender-crisp, stirring constantly.
Stir in mixture of soy sauce, sherry, cornstarch, bouillon and water.
Bring to a boil.
Add linguine and mushrooms; mix gently.
Cook until heated through, stirring frequently.
Spoon mixture onto warm serving platter; sprinkle with peanuts.