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A Very Healthy Veggie Lo Mein

Posted by on May 19, 2012 in Blog, Dinner, Dinner, Vegan 7 day Challenge, Whats on My Plate | 0 comments

A Very Healthy Veggie Lo Mein

Stir-fry, chicken lo mein, shrimp lo mein, and chow meins from restaurants all have one thing in common.  Lots of sodium, typically loaded with oil, and accompanied alongside an order of fried rice, and some orange-colored, sticky chicken you’re looking at a meal well over 1,000 calories-for just one meal.  I’m not a big fan of American Chinese restaurants for this reason, I do eat at them occasionally but I stick to steamed veggies and shrimp or some egg-drop soup.

I’ve been making variations of stir-fry for years.  I have never attempted to write my exact measurements of the ingredients I put in it.  I honestly don’t know the difference between lo mein and chow mein, an easy Google search would fix that, but I like pretending that I make a lo mein at home(sounds fancier than stir-fry), so I’ll stick in the world of not knowing.  Feel free to enlighten me if you wish 🙂 One can assume that it has to do with different noodles or how they are cooked.

If you can’t tell already I love dishes that are versatile.  It is a great way to get rid of things that are about to go back in your refrigerator.  A lo mein noodle dish is perfect for this.  Feel free to experiment with different veggies.  I made this dish vegan because of our Vegan 7 Day Challenge but feel free to add chicken or shrimp to it as well.

Veggie Lo Mein(serves 4-6)


  • 1 bell pepper(color your choice) chopped
  • 1/2 onion chopped
  • 1 head of broccoli
  • 5-7 asparagus stalks cut into fourths
  • 3 ounces soba buckwheat noodles(usually found in Asian section at the supermarket)
  • 4 garlic cloves minced
  • .25 oz of sugar snap peas
  • 4 Tbsp Tamari sauce + more for garnish
  • 1 Tbsp. sesame seeds
  • 1 tsp. onion powder
  • 1/2 tsp rice cooking wine
  • salt and pepper
  • coconut oil


  1. Start by heating a skilled on medium high heat with about 2 Tbsp coconut oil. Once it is heated through add the bell pepper and onion.  Cook about 5 minutes until it starts to get soft.
  2. Add the asparagus, broccoli, and sugar snap peas and garlic. It is very important that you don’t add the garlic too early, it will burn and taste very bitter.  You want to wait to add the garlic once the pan is full so the garlic gets little contact with the bottom of the pan.
  3. While veggies are cooking heat up a sauce pan and cook the soba noodles according to directions on box, but take them out a minute early.
  4. Add the ingredients from Tamari sauce down to rice cooking wine to veggie mixture.  Season with salt and pepper.
  5. Cook veggies down to desired crispness(I like mine a little firm, so I keep them on the stove for about 15 minutes maximum).  Add the soba noodles to the pan, mix veggies and noodles together.  Dish on to plates and serve immediately.  Serve with extra Tamari sauce if desired.

*Tip when eating.  If you eat with chopsticks this will help you slow down, and recognize when you’re full before you get that “overly stuffed” feeling. It’s also really fun!  I made up my own way to hold them we refer to it as “the crab”!

We love to serve our lo mein with miso soup and edemame. If you want this meal to be vegan make sure you ask for vegan miso soup!

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