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Lo Mein, a traditional Chinese dish has become also an American favorite. You can find it in almost any Chinese restaurant in the US and often is offered with the addition of meats or seafood.

This is such an easy recipe to make at home (you can always exchange for local, seasonal vegetables) and can feed a family of four for only a few bucks! It is also a cool lunch box item (remember to get your  reusable chopsticks at our shop in Miami Shores!
To make this at home:  precook your noodles, saute your aromatics and veggies and for a final touch, brown the noodles and toss in the sauce. It doesn't  get any easier than!

Why use our recipe?  It is full of antioxidants and vitamins from the veggies and aromatics, lower in salt, has no sugar added, is vegetarian and gluten free! Portion it out in reusable containers for the whole family and refrigerate until lunch time - Then, warm up and enjoy!

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Vegetarian Lo Mein
Vegetarian Lo Mein
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Prep Time 10 minutes
Cook Time 20 minutes
Prep Time 10 minutes
Cook Time 20 minutes
  1. Cook the lo mein noodles in boiling salted water until al dente. Strain and cool. Toss lightly with sesame oil to prevent sticking.
  2. Combine the hoisin and soy sauce in a small bowl and mix well.
  3. In a large skillet, heat 1 tablespoon grapeseed oil and quickly sauté the ginger, garlic and 1/2 of the scallions until they release aroma, then add the cabbage, carrots, bok choy, bell pepper and onions and briefly sauté before adding the bean sprouts and snap peas about 2 minutes.
  4. In a separate large skillet, heat 1 tablespoon grapeseed oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add in the other sautéed ingredients in the large pan.
  5. Toss in soy-hoisin mixture and stir to coat. Sprinkle with the chopped scallions and serve.
  6. Tip: Saute veggies and set aside then, use the same large skillet to finish the noodles and the sauce(one less pan to wash!)
Recipe Notes

Note: If adding meat or seafood, make sure it's precooked completely and add it after the aromatics (ginger, garlic and scallions), followed by the veggies.

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