Vegetable Lo Mein – Chinese Vegetable and Tofu Lo Mein

MY COOKING JOURNEY(2)
Sheri M.: "Good. Didn't use tofu and oyster sauce. I used ca…" Read More
13Ingredients
35Minutes
740Calories

Ingredients

US|METRIC
  • 14 ounces lo mein noodles
  • 1 package firm tofu
  • assorted vegetables (– about 3 cups, I used Broccoli, Bok choy, carrot, baby corn and snow peas)
  • 4 spring onion
  • 4 cloves (finely minced)
  • 2 teaspoons ginger
  • 2 tablespoons corn starch
  • 4 tablespoons soy sauce
  • 2 tablespoons vegetarian oyster sauce
  • 2 tablespoons chili sauce
  • 1 tablespoon sugar
  • salt (– to taste)
  • 4 tablespoons cooking oil
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    NutritionView More

    740Calories
    Sodium145% DV3490mg
    Fat57% DV37g
    Protein49% DV25g
    Carbs26% DV79g
    Fiber24% DV6g
    Calories740Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol
    Sodium3490mg145%
    Potassium530mg15%
    Protein25g49%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A10%
    Vitamin C10%
    Calcium60%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Sheri M. 6 days ago
    Good. Didn't use tofu and oyster sauce. I used cabbage, carrots, corn and bell peppers for my vegetables, and they came out great. Didn't have to use salt too. Will make again.
    Kelly McCollum 3 years ago
    Delicious recipe! I add whatever vegetables I had on hand and use soba noodles. I've made it many times and it's become a family favorite. I do use half the amount of chili paste to cut down on the heat for the kiddos.

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