This quick and easy lo mein is packed with spinach and mushrooms for a healthy, Chinese "takeout" meal at home that is actually good for you! Jump to Recipe keyboard_arrow_down
Spinach and Mushroom Lo Mein that is packed with flavor makes the best meatless meal or side dish. Make it as spicy as you like and add chicken or tofu if desired.
As a kid, my mom and I used to both race to the fridge to get the last bit of leftover lo mein any time we got Chinese food. The weird thing is though, we were racing to the fridge the morning after, wanting the leftover lo mein for breakfast. My whole family loves leftovers for breakfast so this was no surprise, but since we only got Chinese food every once in a while, lo mein was a prized leftover.
Thinking about those memories over the weekend, and thinking about the amount of calories a serving of lo mein can have (up to 900!) I decided it was time to make my own homemade, healthier lo mein. I had a bunch of spinach and mushrooms in the fridge I wanted to use, so I decided to incorporate those as the main veggies. You could definitely substitute in more typical lo mein veggies if you prefer — this recipe is easy for swapping ingredients in and out. Then, all you need is a simple lo mein sauce and dinner is ready in about 15 minutes.
And just in case you're wondering, yes, the leftovers are delicious, especially for breakfast. Give it a try with these leftovers!
Side Dishes to Serve with Spinach and Mushroom Lo Mein
If you aren't into packing a ton of veggies into one dish, I get ya. You might want to eat something else on the side. And that's a-okay by me. Some ideas for side dishes include:
- If you eat meat, I love serving this with some Asian inspired chicken or salmon. You can also add shredded chicken breast or ground turkey if you are looking to keep the calories or points low.
- If you don't eat meat or want to keep this as a plant based meal, this Salt and Pepper Tofu is a really yummy option.
- Try a simple side salad with a light dressing or one that contains Asian flavors.
- You could also serve a soup like Egg Drop or miso.
- Spring rolls filled with veggies are a fun way to start your meal. If you have kids, you could have them fill and roll up the rice paper wrappers.
- A crudite plate with some peanut sauce for dipping is a fun way to mix up textures for your meal as well.
Ideas for Customizing Spinach and Mushroom Lo Mein
Lo mein is easy to customize. Like I said before, I made this with spinach and mushrooms because that's what I had on hand, if you don't, no worries. Try mixing it up!
- Use asparagus and green beans; broccoli and cauliflower; bok choy and red cabbage; red bell peppers and water chestnuts — the sky's the limit here. What veggie combo sounds good to you?
- If you don't have soba noodles, you can use regular whole wheat or high-fiber spaghetti.
- You could use flatter egg noodles too, if you like.
- If you don't like cooking in coconut oil, then vegetable oil works well here, too.
- Try shallots instead of green onions.
- Add diced or thinly-sliced chicken or beef to the noodles for a little extra protein.
- Use zoodles or another veggie noodle instead of the soba.
- Serve this with spaghetti squash instead of any kind of pasta and serve the dish in the hollowed-out squash shells.
- Swap out the hot sauce for any hot sauce you like — Asian, Mexican, Indian — it doesn't matter, let the heat suit your tastes.
How Can I Use Leftover Spinach and Mushroom Lo Mein?
I feel like you already know what I'm going to say here, but I'll say it anyway: leftovers for breakfast. Other ways you can use leftover lo mein:
- Add the cold leftovers to lettuce cups and pack them up for a filling, nutritious lunch.
- Reheat the noodles and add some sliced, grilled chicken or steak to the top.
- Put them in a tortilla, wrap it up, and eat it cold.
- Try the lo mein in some rice paper wrappers and add a side of peanut sauce for dipping.
- Make leftover lo mein cups: Spray the inside of a muffin tin with a non-stick spray. Add two whisked eggs to the lo mein noodles, and drop the noodle mixture into the muffin cups. Top with grated Parmesan, if you like. Bake at 350 for 20 minutes or until the egg is cooked.
- Put remaining lo mein into a baking dish or pan that has been greased. Make four holes (or more or less, depending on how much leftovers you have) with the back of a spoon. Crack an egg into each hole. Bake at 350 for 20 minutes, uncovered, till the eggs have set to your desired doneness. A nice, gooey yolk though is so good every time, in my opinion.
This recipe was originally published in 2013 and has been updated with new pictures, tips, and cooking ideas.
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Spinach and Mushroom Lo Mein
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- 8 oz. soba noodles (or dry spaghetti, make sure 100% buckwheat for GF)
- 1 tbsp. coconut oil
- 2 U garlic cloves, minced
- 8 U green onions, sliced
- 4 cups mushrooms, sliced
- 6 cups spinach
- 1 U red pepper, diced
- 3 tbsp. low sodium soy sauce (more if needed)
- 1 tbsp. sesame oil
- 2 tsp. brown sugar
- 1 tbsp. fresh ginger, minced
Cook the soba noodles according to package directions. Stir together the soy sauce, sesame oil, sugar, ginger, and chili garlic paste to create the sauce for the lo mein.
Heat the coconut oil over medium high heat. Add the garlic, green onions, mushroom, and red pepper. Cook for 4-6 minutes until peppers are tender. Add 1-2 tablespoons of water if anything starts to burn. Add the spinach and cook for 1-2 minutes until wilted.
Add the noodles to the pan along with the sauce. Cook and stir for 1-2 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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