When I decided to make this Fake Lo Mein dish, I planned it around leftover produce in my refrigerator. I didn’t go to the store to buy anything fancy and I used some angel hair pasta I had in the pantry.
This Fake Lo Mein recipe is pretty versatile. You can use any combination of fresh vegetables you want or have on hand. It’s guaranteed to satisfy the take-out craving. Quick, easy, and delicious, you can make this lo mein in your own kitchen in less than 30 minutes. Best of all, it is healthier than take out without sacrificing flavor, instantly becoming a Meatless Monday favorite.
How To Make Fake Lo Mein
Bring a large pot of salted water to a boil. Cook pasta per package instructions; drain well.
In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.
Heat olive oil in a wok over medium-high heat. (don’t worry, you do not have to have a wok. Use a large pan instead) Add the leeks (or onion) to the oil. Allow them to wilt and brown; about 3 minutes.
Add the mushrooms, bell pepper, and carrot. Cook, stirring frequently, about 3 to 5 minutes or until tender.
Remove the veggies from the pan; set aside in a warm place, while finishing the noodles. Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat.
Stir in pasta into the sauce coat well, then add the veggies back into the wok. Toss gently with tongs to combine.
Stir in the spinach until wilted, about 2 more minutes.
Serve immediately and garnish with Sriracha sauce.
Once you make this lo mein you’ll know that it may be called Fake Lo Mein, but there is nothing fake about how healthy, flavorful and delicious this dish is.
Heck, it may be quicker to make than your favorite delivery service…
Fake Lo Mein
Ingredients
- ½ pound angel hair pasta
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms quartered
- 2 carrots cut into match sticks or buy store-bought
- 1 leek both green and white, cleaned and chopped or medium onion
- 5 ounces fresh baby spinach
- sriracha for serving (optional)
Sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 ½ teaspoons fresh ginger grated (½-inch)
- 2 cloves garlic minced
- ¼ teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta per package instructions; drain well.
- In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.
- Heat olive oil in a wok over medium-high heat. (don’t worry, you do not have to have a wok. Use a large pan instead)
- Add the leeks (or onion) to the oil. Allow them to wilt and brown; about 3 minutes.
- Add the mushrooms, bell pepper and carrot. Cook, stirring frequently, about 3 to 5 minutes or until tender. Stir in the spinach until wilted, about 2 more minutes.
- Remove the veggies from the pan; set aside in a warm place, while finishing the noodles. Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat. Stir in pasta into the sauce coat well, then add the veggies back into the wok. Toss gently with tongs to combine.
- Serve immediately and garnish with Sriracha sauce.
Dana @ IveGotCake says
This really is perfect in place of take out, good call (no pun intended 😀 )
The Mountain Kitchen says
Lol! Thanks girl! ?