Curried Vegetable Lo Mein

vegetable-lomein Rita Maas


  • 4 cups hot cooked lo mein noodles or linguine (about 8 ounces uncooked)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon peeled, julienne-cut fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon brown sugar
  • 3/4 cup low-sodium chicken broth
  • 1 cup matchstick-cut carrot
  • 1 1/2 cups red bell pepper, cut into 1/4-inch strips
  • 1 cup sliced button or shiitake mushrooms
  • 2 cups fresh bean sprouts
  • 1/2 cup sliced scallions
  • 2 tablespoons low-sodium soy sauce


Combine the noodles and sesame oil in a large bowl.

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté for 30 seconds. Add the curry powder and sugar; sauté for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.

    Noodles are considered neutral, while carrots, red bell pepper, scallions, ginger, garlic, and all spices are yang ingredients.
  • Yield: serves 4

Nutritional Information

Calories per serving: 293
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3g
Protein per serving: 11g
Carbohydrate per serving: 45g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 482mg
Calcium per serving: 43mg

Good to Know

Enjoy Asian cuisine without all the sodium. This recipe uses reduced-sodium ingredients, making it a healthier choice for those with hypertension.