Chinese Noodles with Vegetables

You'll love this lightened version of traditional vegetable lo mein.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 26%
  • Fat: 8.9g
  • Saturated fat: 1.7g
  • Protein: 10.9g
  • Carbohydrate: 49.7g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 765mg
  • Calcium: 55mg


  • 6 ounces uncooked lo mein noodles or linguine
  • 1/2 pound asparagus spears, diagonally sliced into 2-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • 1 cup refrigerated fully cooked shelled edamame (green soybeans; such as Melissa's)
  • 1 red bell pepper, cut into thin strips
  • 3/4 cup packaged matchstick-cut carrots
  • 1/2 cup diagonally sliced green onions (about 5)
  • 1/4 cup lightly salted cashews, chopped


  1. 1. Cook noodles according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water. Drain well, and set aside.
  2. 2. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well. Serve warm, or cover and chill until ready to serve. Sprinkle with cashews before serving.
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