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recipe: vegetable lo mein with edamame & spinach

June 17, 2011

I suppose you could call us an international household. I’m Filipino and my husband is Caucasian, with English and Irish ancestry. We eat all kinds of cuisine, from Mediterranean style dishes to Mexican food. We can’t help it – both my husband and I have traveled extensively (mainly for missions) and we have cultivated a taste for world cuisine. That being said, it’s rare that you’ll find steak and potatoes or meatloaf as our dinner (a stereotypical “American” meal), though my husband will not turn down a good steak, mind you. And he and I do enjoy a good BBQ or southern fried meal like fried chicken every now and then.

Instead we’ll eat something like vegetable lo mein, which we had for dinner one night recently. I love lo mein because you can add pretty much whatever veggies you want in it. This particular recipe includes edamame, a legume contending with the noble chickpea for the top spot in my book. While we both heartily enjoyed eating the lo mein , we agreed it could overall use 1 more tbsp of hoisin sauce and 1 more tbsp of sesame seed oil, so the noodles were more moist. Also, if you can’t find a package of fresh Chinese egg noodles, you can use kosher egg noodles. Funny, huh? A Filipino girl cooking a Chinese-style dish using kosher noodles, ha! Anyways, give this a try, I’m sure you will like it!

Vegetable Lo Mein with Edamame and Spinach
Adapted from Cooking Light’s “Way to Cook”
Serves 6


  • 12 oz bag of egg noodles (Manischewitz Kluski Egg Noodles, to be exact)
  • 2 cups sliced brown mushrooms
  • 2 cups frozen spinach (1 cup packed thawed and drained)
  • ¼ cup low-sodium soy sauce, divided into 1 tbsp and 3 tbsps
  • 1 tbsp dark sesame seed oil
  • 2 tbsp canola oil
  • 1 tbsp grated peeled fresh ginger
  • 1 small red bell pepper (half cut into thin strips, half diced)
  • ¾ cups chopped green onions
  • 1 tbsp minced garlic
  • 1 ½ cup frozen shelled edamame, thawed
  • 3 tbsp hoisin sauce

1. Cook noodles according to package directions. Drain and place in a large bowl when cooked. Add 1 tbsp soy sauce and 1 tbsp sesame seed oil to noodles. Mix well and set aside.

2. Heat a large, deep non-stick pan over medium-high heat. Add canola oil to pan, swirling to coat pan well. Add ginger and stir-fry for about 5 seconds, then add mushrooms, bell pepper, onions and garlic. Stir-fry these ingredients for about 2 minutes. Careful that the ginger and garlic don’t stick (burn) to the pan.

3. Next add the spinach and edamame, stir-frying for 30 seconds. Add the noodles, mix well, then add the remaining soy sauce and hoisin sauce. Cook for a couple of minutes or until thoroughly heated. Add 1 tbsp of hoisin sauce and 1 tbsp of sesame seed oil if the noodles look a bit dry.

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