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Easy One Pot Lo Mein

  • Total Time: 30 minutes
  • Yield: 4 servings 1x




  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 8 ounces pasta (I used whole grain spaghetti)
  • 8 baby portabella mushrooms, washed and sliced
  • 3 carrots, peeled and cut into matchsticks
  • 2 cloves garlic minced
  • 2 cups kale, shredded


  • 2 tablespoons liquid aminos or soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons sesame oil
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce
  • 2 teaspoons apple sider vinegar


  1. Bring water to a boil in a medium stock pot. Once boiling, add the pasta and cook according to package instructions. When the pasta is done, drain it and set aside.
  2. Set the pot over medium high heat and allow any excess water to cook off. Add the olive and sesame oils, followed by the mushrooms, carrots, and garlic. Sauté about 5 minutes until beginning to brown. Add the kale and sauté 2 minutes more. Add the pasta back to the pot.
  3. Make the sauce. In a small bowl, stir together the soy sauce, sugar, oil, ginger, pepper, hot sauce, and vinegar. Pour into the pot and stir to combine. Cook about 2 minutes until the sauce has thickened. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave about 1 minute.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes