Chicken Lo Mein
Lunch • India
How to Make Veg Lo Mein (Traditional & Healthy Version)
Veg Lo Mein is a popular Indo-Chinese lunch dish, beloved across India for its vibrant flavors and satisfying texture. Originally inspired by Chinese culinary traditions, this vegetarian version has evolved to suit Indian palates, especially in the bustling street food scenes of Kolkata and Mumbai. The dish features stir-fried atta (whole wheat) noodles tossed with a variety of colorful vegetables and a light soy sauce-based seasoning, making it both hearty and delicious. Perfect for lunch, Veg Lo Mein is a favorite during celebrations, family gatherings, and even as a quick meal during festivals like Holi or as part of a light Navratri feast (when grains are allowed). Its adaptability means you can tailor the spice and vegetable content to suit every family member, from kids to elders. The use of fresh, locally grown vegetables and minimal oil makes it a smart, health-conscious choice for those tracking their calorie intake while still enjoying the classic Indo-Chinese taste.
Ingredients(for 1 medium-sized bowl (approx. 200g))
- 150g Whole wheat noodles (atta noodles) (better fiber than maida)
- 1 small, julienned Carrot (gajar)
- 1 medium, sliced Capsicum (shimla mirch)
- 1 cup, shredded Cabbage (patta gobhi)
- 2 stalks, finely chopped Spring onion (hara pyaaz)
- 1 inch, grated Ginger (adrak)
- 3 cloves, minced Garlic (lahsun)
- 1 tablespoon Soy sauce (low sodium) (soya sauce)
- 1/2 teaspoon Black pepper powder (kali mirch)
- 1 teaspoon Sesame oil (til ka tel)
- to taste Salt (namak)
- 1, finely chopped Green chilies (hari mirch) - optional
Instructions
- 1
Boil whole wheat noodles in a large vessel with enough water and a pinch of salt until just cooked (al dente). Drain and rinse with cold water to stop cooking. Add a few drops of sesame oil and toss to prevent sticking.
8 minutes
Do not overcook noodles; they should remain firm.
- 2
Heat sesame oil in a large kadhai or wok on medium flame. Add ginger and garlic, sauté until fragrant.
2 minutes
Keep the flame high for a smoky, wok-tossed flavor.
- 3
Add chopped spring onion whites and green chilies (if using). Stir-fry for a minute.
1 minute
For less heat, skip the chilies or remove seeds.
- 4
Add carrots, capsicum, and cabbage. Stir-fry on high heat, tossing continuously for even cooking.
5 minutes
Vegetables should remain crunchy for authentic texture.
Why This Dish is Healthy
Veg Lo Mein is a healthy lunch option because it uses whole grains instead of refined flour, increasing fiber and aiding digestion. The abundance of vegetables provides antioxidants and micronutrients vital for everyday wellness. Stir-frying with minimal oil preserves nutrients and reduces unnecessary calories, making it perfect for weight management, diabetic diets, and overall healthy eating.
This Veg Lo Mein recipe is packed with dietary fiber thanks to whole wheat (atta) noodles and fresh vegetables. It offers a balanced mix of complex carbohydrates, plant-based protein from cabbage and capsicum, and essential vitamins like vitamin A, C, and K. Using minimal oil and opting for low-sodium soy sauce keeps the fat and sodium content in check, making it suitable for heart health. The inclusion of ginger and garlic adds anti-inflammatory benefits, and the dish is naturally cholesterol-free.
Pro Tips
- 💡Tip 1: Always use high heat while stir-frying to retain crunchiness of veggies.
- 💡Tip 2: For extra protein, toss in roasted tofu or boiled soya chunks.
- 💡Tip 3: Prep all ingredients beforehand for quick cooking and best results.
Storage & Serving
Store leftover Veg Lo Mein in an airtight container in the refrigerator for up to 2 days. Reheat in a kadhai or microwave before serving. Avoid freezing as noodles can become mushy.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
