Sesame Mushroom Lo Mein
with Snap Peas, Carrots & Scallions
- Wheat
- Soy
- Sesame
A bowl of homemade veggie lo mein is the ultimate vegan comfort meal, without the price and hassle of takeout! You’ll toss tender, chewy noodles with a stir-fry of earthy mushrooms, crisp snap peas, and carrots, then coat it all in an umami-rich blend of soy sauce and sesame oil. Sprinkle with scallions and drizzle with Sriracha for a spicy kick just before serving. Get ready to curl up in your favorite spot and dig into these noodle bowls in just 20 minutes!
Ingredients
4 ounce
Shredded Carrots
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
4 ounce
Button Mushrooms
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Pho Stock Concentrate
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
1 teaspoon
Sriracha
4 ounce
Sugar Snap Peas
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and remove strings from snap peas. Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 3-5 minutes. • Add snap peas, carrots, scallion whites, and another drizzle of oil. Cook, stirring, until veggies are just tender, 2-3 minutes more. Season with salt and pepper.
• In a small bowl (medium bowl for 4 servings), combine sesame oil, soy sauce, stock concentrate, half the Sriracha, and ¼ cup water (½ cup for 4).
• Stir drained noodles and sesame sauce into pan with veggies. Simmer, stirring occasionally, until warmed through, 1-2 minutes (3-4 minutes for 4 servings). Taste and season lightly with pepper if desired.
• Divide sesame mushroom lo mein between bowls. Garnish with scallion greens and drizzle with remaining Sriracha to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and flavorful, while others felt it was too salty or bland. Consider adjusting soy sauce to taste.
- Ease of prep: Quick and simple to prepare, though de-stringing snap peas took extra time for some.
- Suggestions: Try adding protein like shrimp or tofu. Consider reducing carrots and increasing mushrooms for better balance.
- Portions: Many found it filling, but some wished for more noodles or a larger portion overall.
- Veggies: Snap peas were tough for some; consider cooking longer or substituting snow peas for easier prep.
Reviews from our home cooks
All I can say is "Wow!" This meal really hit it out of the park. It was truly delicious. The only critique I can possibly make is that "de-stringing" the snap peas is an essential step. It might be a good idea to tell people how to do this. Mind, we did, but not everybody may know this. Otherwise though, absolute hit here.
This dish was really tasty. I love mushrooms and the snap peas added crunch. I would get this again
Fills you up and in a good way. These vegetables are fresh and amazing to enjoy with the Lo Mein.
My son loves lo mein and stated it was one of the best he has had. Full of flavor and well developed bowl.
Perfect amount of lo mein; had plenty of left overs for lunch. Excellent without meat
Loved the snap peas. Noodles too carb heavy. Good, flavorful dish with plenty of veggies.
The flavor was great but the overall dish was oily from sauteing and the sauce. The texture of the lo mein was perfect, but the snap peas were fibrous and unpleasant to eat. I love vegetables, but there were a bit too many carrots in this lo mein. Would possibly try again.
This recipe is simple enough and I was overall satisfied but I felt like the sauce really lost flavor after diluting it with water like the recipe said. I ended up adding more of my own soy sauce and sesame oil, and some ginger to boost the flavor. Surprised it didn't actually come with ginger. Seems like a lot of the Asian inspired recipes don't have it lately.
This dish would be better with more mushroom flavor. Like an Asian mushroom mix like straw and crimini. White mushrooms didn't do much for it so as a vegetarian dish it was a little bland. It probably would be saved by chicken or shrimp.
Pulling the husk out of sugar snap peas was challenging. I'd use snow peas instead.
