• Mindy

Vegetable Lo Mein with Hoisin Meatballs

Author Laura Doerr with Ways to my Heart

Serving Size 4


For the meatballs

16-20 All-Purpose Meatballs frozen or thawed

1/4 cup hoisin sauce

2 tbsp rice vinegar

1 tbsp soy sauce

1 clove garlic minced

1/2 tsp sesame oil

2 chopped scallions for garnish

For the lo mein sauce

2 tbsp soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

For the lo mein

8 oz lo mein noodles

2 tbsp olive oil

1 red bell pepper sliced

3 scallions choppeda

1 clove garlic

1 cup shredded cabbage purple or green

1/2 cup sugar snap peas sliced

handful baby spinach


1. In a sauce pan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve.

In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to al dente. Drain.

2. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. 

3. Toss noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions. 

Recipe Notes

Pictured are wide lo mein noodles that I found in the Asian foods section of my local grocery store. You could use linguine or spaghetti noodles as a substitute.

You could add any veggies you like and omit the meatballs for a vegetarian dish. Would be great served with grilled chopped chicken too!

I do not add any salt for seasoning due to the sodium in soy sauce, additional salt is not needed, but if you're looking for added spice, add extra sriracha and some black pepper.


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