Like fried rice, lo mein is relatively high in processed carbohydrates and sodium and low in vitamins, minerals and fiber, according to the USDA† But in this quick homemade version, you can add as many veggies as you want and cut the sodium. Here, the coleslaw mix makes for a quick and delicious veggie without chopping! Plus, the cabbage in the mix is a cruciferous vegetable (like kale, broccoli and cauliflower), meaning it’s packed with antioxidants in the form of polyphenols and may have anti-inflammatory effects in the body, according to Previous research†
- 8 oz dry lo mein noodles
- 1 tbsp extra virgin olive oil
- 2 cups coleslaw mix
- 1 red bell pepper, sliced
- 2 cloves garlic, finely chopped
- 2 tbsp less sodium soy sauce
- Optional ingredients for garnish: peanuts, scallions, lime wedges, sesame seeds
- Bring a large pot of water to a boil. Cook lo mein noodles according to package directions. Drain well and rinse with cold water to stop cooking.
- Meanwhile, place a large wok or deep frying pan over medium heat. Add olive oil, coleslaw mix, bell pepper, and garlic and cook, stirring frequently, until vegetables are tender and coleslaw begins to brown, about 4 to 6 minutes.
- Add noodles and soy sauce to the pan and cook, stirring frequently, until noodles are heated through.
Nutrition per serving: 241 calories, 4 g total fat (0.5 g saturated fat), 6 g protein, 44 g carbs, 1.1 g fiber, 2.1 g sugar (0.1 g added sugar), 467 mg sodium