Vegetarian Lo Mein

"I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian "oyster" sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters."
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Ready In:




  • Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
  • Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
  • Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

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I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley. I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports. When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes! <img src=""> "My motivation to cook is that I'm always hungry." -Jacques Pepin
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