Recipes » Main Dish » “Chicken” Vegetable Lo Mein
T. Colin Campbell Center for Nutrition Studies

I used to visit my mom after work and we would often eat at a Chinese restaurant near her office. Lo mein noodles were my favorite dish on the menu, but it was twenty years before I learned to make them at home. They are worth the effort. Chicken Lo Mein is the most popular version of this dish but I make it with soy curls which hav a meaty texture, and take on the flavor of whatever you season them with.

Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).


  • 1 medium yellow onion, peeled and julienned
  • 2 carrots, peeled and julienned
  • 1 medium red bell pepper, seeded and julienned
  • 1½ cups snow peas, trimmed
  • 1½ cups soy curls, rehydrated for 10 minutes, then drained well
  • 6 ounces whole grain spaghetti or linguine, cooked and drained
  • ½ cup (or to taste) Date and Soy Stir Fry Sauce 


  • 1. Heat a large skillet over high heat.
  • 2. Add the onion, carrots, and red pepper and stir-fry for 3 minutes.
  • 3. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • 4. Add the snow peas and soy curls, and stir-fry for another 2 minutes.
  • 5. Add the whole grain noodles and Date and Soy Stir Fry Sauce, and cook until heated through.

Cooking Tips

  • 1. You can use seasoned baked tofu in place of the soy curls.
  • 2. Soycurls can be ordered online via Amazon or directly from the manufacturer at  Butler Foods. 

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