Meatless Monday: Recipe for Vegetable Lo Mein with Thin Spaghetti

My daughters love the Vegetable Lo Mein at our favorite Chinese restaurant--so, there was little hesitation for them to try my Vegetable Lo Mein Recipe using thin spaghetti and their favorite vegetables. I thought I would share this family favorite as a recipe option for those of us participating in Meatless Monday--or simply seeking to cut meat from a few of our meals.

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Ingredients for our best Vegetable Lo Mein recipe:
The Vegetables
1 tbsp. Olive Oil
2 tsp. Sesame Oil
½ c. Yellow Onion, chopped
½ c. Celery with leaves, chopped
1 c. Carrots, chopped ½ c. Chopped Red, Yellow or Green Peppers
2 c. Chopped Broccoli
1 c. Chopped Cauliflower
**Instead of fresh broccoli and cauliflower, you may substitute a 16 oz. package frozen broccoli/cauliflower blend instead
1 c. Sliced Mushrooms
1 c. Prepared Cole Slaw mix or 1 c. Shredded Green Cabbage
1 tsp. Garlic Powder
½ tsp. Ground Ginger
½ tsp. Curry Powder
1/8 tsp. Ground Pepper

Stir Fry Sauce
1 c. Low Sodium Soy Sauce
1/2 c. Water
1 Tbsp. Sugar or Stevia
1 Tbsp. Lemon Juice
½ tsp. Garlic Powder
1/8 tsp. Ginger
1/8 tsp. Curry Powder

2 tsp. Cornstarch
¼ c. Water

1 lb. Thin Spaghetti, cooked and drained
Crushed Red Pepper Flakes, optional

Instructions for our best Vegetable Lo Mein recipe:
Prepare the Stir Fry Sauce. In a medium mixing bowl, whisk together the soy sauce, water, sugar, lemon juice and spices. Set aside.

Stir Fry the Vegetables. Heat the oils in a large skillet or wok until hot. Add the celery, carrots, onions and peppers. Stir fry for 2-3 minutes. Add the remaining vegetables and spices. Continue to fry until vegetables reach desired doneness.

Add the stir fry sauce to the vegetable mixture. In a small bowl, combine the cornstarch and the water. Stir until smooth. Over medium-high heat, add the sauce ingredients to the vegetable mixture. Bring to boil, add the cornstarch mixture and boil for a minute or so until sauce thickens.

Combine the Vegetable Lo Mein ingredients. Toss the veggies and sauce with the cooked spaghetti. I use a large stock pot for this. Serve warm. Add a dash of crushed red pepper flakes if desired.

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This recipe has been updated from an original recipe posted here in 2012!