Meal Prep: Vegetable Lo Mein

Image of Caroline Verrone
Rated 5.0 based on 6 customer reviews
Meal Prep: Vegetable Lo Mein
Meal Prep: Vegetable Lo Mein


  • 8 ounces whole wheat spaghetti
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 (8 ounce) package cremini mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 cup snow peas, trimmed
  • 3 cups chopped spinach
  • salt to taste
  • sesame seeds for garnish


  1. Bring a large pot of salted water to a rapid boil. Cook spaghetti at a boil until al dente, about 8 minutes; drain.
  2. While the spaghetti boils, whisk soy sauce, ginger, honey, sesame oil, and sriracha together in a bowl.
  3. Heat canola oil in a large skillet over medium-high heat. Sauté mushrooms, red bell pepper, carrot and garlic in hot oil until tender, 3 to 4 minutes; add spinach and snow peas and toss to mix. Season vegetables with salt.
  4. Stir cooked spaghetti and soy sauce mixture with the vegetable mixture and toss to combine.
  5. Divide spaghetti, vegetables, and sauce between 4 sealable meal containers; garnish with sesame seeds. Seal containers and refrigerate for up to 4 days.
Mealthy tip:

When you choose 100% whole-grain pasta, every serving will contain more natural fiber and micronutrients than traditional white, refined pasta.


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I've tried this veggie lo mien meal prep and it was so good! I was apprehensive about the whole wheat spaghetti noodles, but it was the perfect choice for this dish! The mushrooms and peppers were so flavorful and aromatic. I also really loved the sauce it was cooked in. Next time I will probably mix in lean chicken or shrimp.

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Greg Jones says:

I swapped out the spaghetti pasta for rice noodles to make this dish. It 's a quick and easy meal that works great for lunch meal prep. I add extra sriracha to make it spicier. Delicious.

Image of Loren Schaffer

Loren Schaffer says:

I made this recipe with all the frozen veggies in my fridge. Rather than the wheat noodles, I subbed in fried rice and that was really good for lunches all week!

Image of Jordan Clark

Jordan Clark says:

Loved this vegetarian lo mien! I used actual lo mien noodles and loaded it with a bunch of vegetables. Super light and easy!

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Narragansett James says:

Wow! This is really good and easy to make! I didn’t have cremini mushrooms, I only had portabellos and it is so delicious. I will definitely be using this recipe again. Next time I will use cremini’s to see if I notice a change in the taste. Thanks for such a great lunch prep meal.

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Kerstie Taylor says:

So good! I added baked tofu to it and my husband loved it!