Lo Mein Spaghetti Noodles (Veggies)

A plate of Chinese lo mein spaghetti noodles with green veggies.

5 from 2 votes

Lo Mein Spaghetti Noodles (Veggies)

On the dinner table in 15 minutes, this quick and easy Lo Mein recipe with spaghetti noodles & vegetables is better than takeout! The noodles are coated in a deliciously savoury sauce, and you won't get enough. (No wok needed- I use a large skillet!)

Cook Time15

Course: Main Course

Cuisine: American, Chinese, Fusion

Servings: people

Calories: 452kcal

Author: Zen

Equipment

1 Knife and cutting board
1 Stainless Steel pan
1 heat proof spatula

Ingredients

5.5 oz Spaghetti Noodles (155g) Can substitute with other long pasta shapes or Chinese egg noodles just adjust the cooking time as per the packet instructions. Save 1 bowl of the (salted) pasta cooking water- we only need 2 Tablespoons, but just in case...!
5 oz Bok Choy (140g) Divide into stems and leaves. Cut the stems again so each piece is about 1.5-2 inches long.
¼ red onion Substitute: 1 small shallot
3 garlic cloves
1 cm fresh ginger
⅓ Cup chicken stock Substitute: pork stock. You can use up to ½ Cup if you prefer noodles with more sauce.

Lo Mein Sauce

2 Tablespoons Hoisin Sauce Substitute: Oyster Sauce
1 Tablespoon Sesame Oil
1 Tablespoon light soy sauce If your pasta water is very salty, you may want to use low sodium soy sauce. Alternatively add the soy sauce bit by bit and taste. (Season to taste.)
1 teaspoon White Sugar Don't use honey- the heat kills the honey's nutrients so it's a waste.
2 teaspoon dark soy sauce Important to make the sauce more savory and umamilicious.
You will need to add 2 Tablespoons of pasta water to the sauce, as mentioned above.

Instructions

Cook the pasta as per the packet instructions. My spaghetti took 9 minutes.
While the pasta is cooking, cut the vegetables and mix the sauce well. (You won't be able to add the pasta water yet.)
(Start this step 3 minutes before the pasta has finished cooking)
Over medium-high heat, stir fry the onion till translucent (1-2 minutes) then add the ginger. Reduce to medium or low heat then add the garlic (as garlic burns easily.) You will most likely need to add 2 Tablespoons of pasta water here to prevent the aromatics from burning and sticking to the pan.
Increase to medium high heat again then add the bok choy stems. Stir fry till cooked, about 3 minutes.
Add the (cooked) spaghetti noodles, the chicken stock, and the sauce and mix well.
Add the bok choy leaves and stir through till wilted.

Notes

Make sure the pasta is cooked al dente. Don't overcook as we're stir frying it/ cooking it again later and don't want soggy noodles!

Nutrition