Spinach and Mushroom Lo Mein - Slender Kitchen
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Spinach and Mushroom Lo Mein

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312
Calories 
54g
Carbs 
8g
Fat 
13g
Protein 
8
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

As a kid my Mom and I used to both race for the last bit of lo mein any time we got Chinese food. The weird thing, 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 awhile, lo mein was a prized leftover.

Thinking about those memories over the weekend, 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. 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, the leftovers are delicious, especially for breakfast.

Prep Time

Spinach and Mushroom Lo Mein

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. sesame oil
  • 2 tsp. brown sugar
  • 1 tbsp. fresh ginger, minced
  • 1/2 tsp. Asian garlic chili paste (or Sriracha)

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 312
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 788mg
34%
Total Carbohydrate 54g
18%
Dietary Fiber 3g
13%
Sugars 6g
Protein 13g

Directions

  1. 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.
  2. 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.
  3. Add the noodles to the pan along with the sauce. Cook and stir for 1-2 minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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