Photo of Lunar vegetarian lo mein by WW

Lunar vegetarian lo mein

Points® value
Total Time
25 min
15 min
10 min
This vegetarian lo mein is a great choice for Lunar New Year. The noodles symbolize longevity, the mushrooms prosperity, and the cilantro compassion. When stir-frying noodles, the easiest way to integrate the vegetables with the pasta is to use wooden chopsticks in one hand and a metal spatula in the other, tossing the mixture like a salad. Be careful that the wok is secure so it doesn’t flip off the stove as you’re doing this. While we chose ginger root, bean sprouts, and scallions, you can add a variety of vegetables to this dish, such as carrots, bell peppers, or snap peas.


Uncooked egg noodles

7 oz

Toasted sesame oil

1 tsp(s)

Low sodium soy sauce

2 tbsp(s)

Dry sherry

2 tbsp(s)

White pepper

¼ tsp(s)

Peanut oil

1 tbsp(s), or vegetable oil

Minced garlic

1 tbsp(s)

Ginger root

3 piece(s), thinly sliced, smashed

Cremini mushrooms

2 cup(s), thinly sliced

Uncooked bean sprouts

2 cup(s)


½ cup(s), thinly sliced


¼ cup(s), sprigs


  1. In a 2 quart saucepan bring 1 1/2 quarts water to a boil over high heat for pasta. Add pasta and cook according to package directions until al dente. Drain well, return noodles to unwashed saucepan, and toss with sesame oil. Set aside. In a small bowl, combine soy sauce, sherry, and pepper.
  2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and ginger, and stir-fry 10 seconds or until fragrant. Add mushrooms and stir-fry 15 seconds or until mushrooms are just coated in oil. Add bean sprouts, scallions, and noodles, swirl in soy sauce mixture, and stir-fry 1 minute or until noodles are hot. Turn off heat and add cilantro.
  3. Serving size: about 1 cup