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Vegetable Lo Mein


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Vegetable Lo Mein


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Vegetable Lo Mein


  • Ready Time : 0 min




  • 1 (1-pound) box thin linguine
  • 1 head bok choy
  • 1 cup fresh bean sprouts
  • 1 bunch scallions
  • 1 tablespoon canola oil
  • 1 (1-pound) package frozen stir-fry vegetables, thawed and drained
  • 1/2 cup ginger teriyaki sauce



  1. Cook pasta according to package instructions.
  2. While pasta is cooking, rinse and dry bok choy, bean sprouts, and scallions. Quarter bok choy lengthwise and thinly slice scallions.
  3. Drain pasta and set aside.
  4. In a large sauté pan or wok, heat oil over high heat. When the pan is very hot, add thawed vegetables and bok choy. Stir to combine and continue to cook and stir for 2 to 3 minutes.
  5. Add cooked pasta and toss vegetables, stirring continually another 2 to 3 minutes. Add teriyaki sauce. Toss and continue cooking for another 1 to 2 minutes.
  6. Remove from heat. Add sprouts and scallions and toss again.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Vegetable Lo Mein

  1. avatar says: Sara

    I use hoisin sauce instead of teriyaki. Kosher brands that I have found are Joyce Chen and Soy Vay (hoisin garlic). Lee Kum Kee made a vegetarian hoisin sauce but I recently read that it will no longer be kosher.

  2. I made this yesterday and also used Hoisin – and I used the Soy Vay brand. This is a great recipe. I substitued cabbage for Bok Choy because that is what I had. I did not use any frozen vegetables. I added about 3/4 pound snow peas in the pod and had to omit the bean sprouts because of the fact that they’ve been pulled off the shelf. This is a fantastic recipe. I served it with vegetarian pot stickers.

  3. I making this again Sunday and I’m serving it with the “Rolled Scallion Chicken” posted the other day at JoyofKosher.

  4. One of my favorite dishes!

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