Szechuan Vegetable Lo Mein

Szechuan Vegetable Lo Mein

Szechuan Vegetable Lo Mein

Prep and Cook Time 20 minutes


Makes 4 servings


2 cans (about 14 ounces each) vegetable or chicken broth
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots, water chestnuts and red bell peppers
1 package (5 ounces) Asian curly noodles or 5 ounces angel hair pasta, broken in half
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1/4 cup thinly sliced green onion tops


  1. Combine broth, garlic, ginger and red pepper flakes in large deep skillet. Cover and bring to a boil over high heat.
  2. Add vegetables and noodles to skillet; cover and return to a boil. Reduce heat to medium-low; simmer, uncovered, 5 to 6 minutes or until noodles and vegetables are tender, stirring occasionally.
  3. Stir soy sauce and sesame oil into broth mixture; cook 3 minutes. Stir in green onions; ladle into bowls.


For a heartier, protein-packed main dish, add 1 package (10-1/2 ounces) extra-firm tofu, cut into 3/4-inch pieces, to the broth mixture with the soy sauce and sesame oil.

Nutritional Information

Calories 274
Total Fat 10 g
Cholesterol 28 mg
Carbohydrate 41 g
Fiber 2 g
Protein 7 g
Sodium 1,517 mg

Dietary Exchange

Starch 2
Vegetable 2
Fat 2

Check out more recipes for Chinese