Veggie Lo Mein

 Sneaking a lot of vegetables into a meal is a great way to feel full, up your fiber intake, and forget that it’s meatless Monday (or whatever day).  We try to go meatless at least once a week, and this lo mein caught my eye for several reasons:  a plethora of end-of-season farmer carrots, Costco edamame in my freezer, and clearance spaghetti (2 whopping 32 oz. boxes for ridiculously cheap).  This is a current find–I caught up on some magazine reading on a recent long weekend away–from Good Housekeeping’s September 2015 issue.


  • 8 oz. whole-grain spaghetti
  • 10 oz. frozen chopped broccoli
  • 1 1/2 c. frozen shelled edamame
  • 2 c. shredded carrots
  • 10 oz. baby spinach
  • 2 tbsp. toasted sesame oil
  • 1 large onion, thinly sliced
  • 2 tsp. fresh ginger, grated and peeled
  • 1/4 c. plus 1 tsp. lower-sodium soy sauce
  • 2 tbsp. balsamic vinegar
  • 4 large eggs


  1. Cook spaghetti in large pot of boiling water as label directs. Just before draining add broccoli, edamame, carrots, and spinach. Drain well; set aside.
  2. In same pot, heat toasted sesame oil on medium-high. Add onion, thinly sliced; cook 5 minutes. Add grated peeled fresh ginger, soy sauce, and balsamic vinegar. Cook 1 minute. Add eggs, beaten; cook 2 minutes without stirring. Add noodle mixture; cook, tossing, 2 minutes or until heated through.

I made a couple of modifications to this recipe.  My broccoli was fresh, as was my spinach.  I microwaved the frozen edamame for 2 minutes (the package says 3-4 minutes to fully prepare) just to make it possible to shell.  I added all the veggies to the pasta pot with about 3 minutes left to cook.  I like my vegetables crisp-tender, so if you don’t like the crunch you could put your veggies in the boiling water a little sooner.  After draining and cooling slightly, I threw everything into a gallon zip bag and put it in the fridge to finish later.

For step 2, I followed the recipe.  I didn’t find the eggs were set enough after 2 minutes; when I stirred in the noodles the eggs coated them and mostly disappeared (the GH picture shows beautiful clumps of scrambled looking eggs).  I’d give them at least another minute before stirring.  I wouldn’t want them to overcook, either, because rubbery eggs are blecch.  Since my noodles came from the fridge, it’s possible that their temperature affected how the eggs continued to cook.


Verdict: Yum!  I took this to work for lunch and the sesame and ginger flavors were warm and pungent.  They veggies were tender and the noodles held up to reheating well.  I would make this again, cook the eggs longer before stirring, and maybe switch up the veggies just for variety.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s