Low Sodium Vegetable Lo Mein
Savor the flavors of your favorite takeout dish with this healthier twist on Vegetable Lo Mein — a quick and easy, low-sodium version packed with vibrant vegetables and whole-grain noodles. This recipe combines the natural aroma of sesame oil, ginger, and garlic with a perfectly balanced homemade sauce made from low sodium soy sauce, rice vinegar, and a touch of natural sweetness from honey or maple syrup. Bursting with colorful carrots, red bell pepper, snow peas, mushrooms, and spinach, this dish is packed with nutrients and flavor without compromising on health. Ready in just 30 minutes, it’s a family-friendly meal that’s perfect for busy weeknights and ideal for those watching their sodium intake. Serve hot, garnished with sesame seeds, for a wholesome, restaurant-quality experience right at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole-grain spaghetti or lo mein noodles
- 1 tablespoon Sesame oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Carrots, julienned
- 1 Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 1 cup Mushrooms, sliced
- 2 cups Baby spinach leaves
- 2 Green onions, chopped
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Cornstarch
- 1 cup Water
- 0.25 teaspoon Black pepper (optional)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Bring a large pot of water to a boil and cook the whole-grain spaghetti or noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey or maple syrup, cornstarch, and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and let it heat up for about 30 seconds.
Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
Add the carrots, red bell pepper, snow peas, and mushrooms to the skillet. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Add the baby spinach and green onions to the skillet. Stir-fry for another 1-2 minutes until the spinach is wilted.
Reduce the heat to medium and pour in the prepared sauce. Stir well to coat the vegetables evenly and allow the sauce to thicken slightly, about 1-2 minutes.
Add the cooked noodles to the skillet and toss everything together until the noodles are well coated in the sauce and heated through.
Season with black pepper, if desired, and garnish with sesame seeds before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 47.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
