I’ve been making this lo mein recipe for a few years now and I love it. It’s easy, filling, and tasty! Mustard greens are one of my favorite leafy greens, and I love using them in this dish. In general, I think this is a flexible recipe, and you can sub or add whatever veggies you like. I recommend keeping the mushrooms, though, because their juices help create the flavorful sauce.
Also, you should know that the amounts listed below make a big pot of this lo mein, which is perfect for me because I love the leftovers. I take a little container of this dish with me to campus when I need a quick lunch or dinner option between classes. I actually prefer to eat this lo mein cold or at room temperature, which makes life even easier.
Vegetable Lo Mein with Edamame and Mustard Greens
Adapted from Cooking Light
This is an easy, veggie-packed noodle dish that comes together pretty quickly. I use spaghetti for the noodles, but feel free to use whatever you like, such as soba or udon. I love the flavor of the peppery mustard greens here, but use kale if that’s what you have. I’ve done that before with tasty results.
1 package pre-sliced mushrooms
4 cups mustard greens, rinsed and chopped
1 red bell pepper, sliced
¾ cup chopped green onions
1 ½ cup frozen edamame (thawed)
8 ounces spaghetti (or a noodle of your choice)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
¼ cup low-sodium soy sauce, divided
1 tablespoon dark sesame oil
2 tablespoons olive oil (or canola oil)
3 tablespoons hoisin sauce
1-2 teaspoons chili-garlic sauce (optional)
Siracha, to taste (optional)
1. Bring a large pot of water to boil. Add the mustard greens and cook for 1 minute. Remove greens with a slotted spoon and place in a colander or small bowl. Drain and squeeze dry; set aside.
2. Use the same pot of water to cook your noodles. I bring the pot back to boiling, then drop in the spaghetti and cook until al dente. Drain the noodles and rinse under cold water, then drain well again. Place the noodles in a large bowl. Add the sesame oil and 1 tablespoon of the soy sauce, toss to coat, and set aside.
3. In a large sauté pan, heat the olive oil over medium-high heat. Add the ginger and stir-fry for a few seconds. Then, add the mushrooms, bell pepper, green onions, and garlic. Stir-fry everything until the mushrooms have released their juices and the bell pepper is crisp-tender. Stir in the mustard greens and edamame; cook for another 1-2 minutes. Now add the noodles, remaining 3 tablespoons soy sauce, hoisin sauce, and chili-garlic sauce (if using). Use tongs to stir everything up so the veggies and noodles are coated with the sauce. Cook for another 2 minutes, until everything is heated through.
I like a little Siracha on my lo mein for a spicy kick. Enjoy!