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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lo Mein

Source: dLife

Chinese egg noodles with assorted vegetables and soy sauce

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	184.5

Total Carbs	29.5 g

Dietary Fiber	3.8 g

Sugars	8.0 g

Total Fat	4.0 g

Saturated Fat	0.5 g

Unsaturated Fat	1.0 g

Potassium	332.6 mg

Protein	7.2 g

Sodium	751.5 mg

Dietary Exchanges 4.0 Fat, 1.9 Vegetables, 0.1 Meat, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 oz uncooked egg noodles 1.0
1 cup snow peas 0.25
0 1/4 tsp sesame oil 1.0
1 tsp canola oil 1.0
1 each small onions 1.0
1 cup napa cabbage 0.5
0 1/2 cup shredded carrots 4.0
4 each fresh mushrooms (med) 0.25
0 1/4 cup low sodium chicken broth 1.0
1 tbsp oyster sauce 1.0
1 tbsp low sodium soy sauce

Directions

Boil 2 quarts water in a large pot. Cook the noodles for 5 minutes. Mix in the snow peas and cook for 30 seconds then drain. Combine the noodles, snow peas, and sesame oil and toss to mix.
Pour the canola oil in a nonstick skillet and heat over medium high heat. Once the oil is hot, stir-fry the onion, cabbage, carrot, and mushrooms for 4 minutes.
Mix in the broth, oyster sauce, and soy sauce and stir-fry for 1 minute. Stir in the snow peas and noodles and stir-fry for another minute.