Vegetable Lo Mein (Chow Mein)

Shobha Swamy
A kids favorite and adults favorite as well…
Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Chinese
Servings 4 people


  • Instant Pot or Pressure Cooker
  • Bowl


  • 1/2 lb Whole wheat or multi grain or gluten free spaghetti or linguini or fettucini or egg free lo mein noodles
  • 1 C Edamame
  • 1 Carrot cut into oblong slices
  • 1 Onion cut into long strips
  • 4-6 Cloves garlic slices or diced
  • 1 TBS Ginger minced
  • 2 Green chilies chopped (optional)
  • Bell peppers cut into strips
  • 2-4 C Red or Green Cabbage rough chopped
  • 1/2 Block Tofu air fried or baked tofu
  • 1 Head Brocolli florets lightly steamed
  • 1/2 Bunch Spinach chopped or any other greens
  • Bok choy (optional)


Bean sprouts, handful

1 tsp toasted sesame seeds


    2 TBS Soy sauce or miso paste

    2 TBS Sriracha (hot sauce)

    2 TBS Ketchup (sugar free if available)


      • Layer in an Instant Pot or stove top pressure cooker:
      • 1. 1-2 C water (enough to cover the spaghetti)
      • 2. Carrots, Edamame, Onion, Garlic, Ginger, Green chilies, Bell Peppers, Cabbage
      • 3. Add the soy sauce/miso and ginger
      • 4. Set to High Pressure for 3 min, Quick Release for IP or 1 whistle for stove top pressure cooker.
      • 5. Add Sriracha, Ketchup, broccoli and baked Tofu. Mix well and serve hot.

      Garnish with bean sprouts and toasted sesame seeds.


        Serve on a bed of bok choy!

        Keyword fettucini, lo mein, Plant Based, Spaghetti, Whole Grain

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