Vegetable Lo Mein

"I found this recipe in a magazine that was published in 1992 called Best Recipes. I have changed things, to make it more healthy and easier to make. We really like it. Of course you can add more vegetables to suit your families tastes. These are just the ones I always have on hand. Mushrooms, bean sprouts, snow peas and broccoli, all would be wonderful! Use your imagination. This is just a basic recipe. If you want it vegetarian, of course use vegetable broth."

Original recipe yields 4 servings


  • Serving Size: 1 (301.7 g)
  • Calories 304.7
  • Total Fat - 4.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 23.1 mg
  • Sodium - 1351.8 mg
  • Total Carbohydrate - 52.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.7 g
  • Protein - 17.2 g
  • Calcium - 75.3 mg
  • Iron - 3 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.4 mg

Step 1

Cook spaghetti noodles according to package directions and drain. Meanwhile, in a cup combine chicken broth, soy sauce, seasoning and cornstarch. Set aside.

Step 2

In a large sauce pan or wok, heat oil until hot, add the veggies and cook until tender crisp. About 3 minutes. Stir in the chicken broth mixture now. Cook and stir until mixture thickens, about 1 minute. Add in the spaghetti noodles, and stir to combine. Serve immediately.

Tips & Variations

No special items needed.