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Virtuous Veggie Lo Mein
serves 2


  • 1 tablespoon toasted sesame oil
  • 3 scallions, sliced
  • 4 ounces shitake mushrooms, sliced
  • 1 carrot, thinly sliced or peeled into ribbons with a vegetable peeler
  • 7 ounces of snow peas, whole or thinly sliced
  • 4 cups shredded Napa cabbage
  • Sea salt
  • 1 clove garlic, grated
  • 2 teaspoons grated ginger
  • 14 ounces cooked lo mein noodles
  • 1/4 cup low-sodium soy sauce
  • Sesame seeds for garnish (optional)
  • Chopped fresh cilantro for garnish (optional)


Heat the sesame oil in a wide nonstick skillet over medium-high heat.  Add the scallions, mushrooms, carrot, snow peas, and cabbage, and season lightly with salt.  Sauté, stirring often, until softened but still vibrant, about 7 minutes.  Add the ginger, garlic, and noodles, and stir to incorporate.  Cook another 3 minutes.  Finally, take the pan off the heat and stir in the soy sauce, and the sesame seeds or cilantro if using.  Serve right away and devour with chopsticks.

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