Veggie So Low Mein

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup bean sprouts

1/2 cup chopped scallions

1/4 cup shredded carrots

1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables

1/4 cup reduced-sodium or lite soy sauce

3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute

1 cup quartered mushrooms

1 cup thinly sliced zucchini

1 tablespoon cornstarch

2 teaspoons chicken-flavored powdered consomme

1 tablespoon granulated sugar


  1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside. 
  2. Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot. 
  3. Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside. 
  4. Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes. 
  5. Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!! 
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