Curried Vegetable Lo Mein

Noodles are considered neutral, while carrots, red bell pepper, scallions, ginger, garlic, and all spices are yang ingredients.

Yield: serves 4
Recipe from Health

Nutritional Information

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


  • 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


  1. Combine the noodles and sesame oil in a large bowl.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Vegetable Lo Mein Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy