Fusion Lo Mein

No need to get takeout when you can recreate delicious Chinese classics at home!

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. rice vinegar
  • 2 Tbsp. thawed pineapple-orange juice concentrate
  • 2 tsp. minced shallots
  • 2 tsp. fresh lemon juice
  • 1 tsp. arrowroot starch
  • 1 tsp. Worcestershire sauce
  • 1 tsp. agave syrup
  • 2 cloves garlic, peeled and minced
  • 1 tsp. olive oil
  • 1⁄2 cup diced onion
  • 1 cup julienned carrots
  • 1 cup julienned yellow bell pepper
  • 1 cup julienned red bell pepper
  • 3 cups small broccoli florets
  • 1 cup chopped Savoy cabbage
  • 3⁄4 cup snow peas
  • 1 package (13.25 oz.) whole-grain spaghetti, cooked


  • In a food processor or blender, combine vinegar, juice concentrate, shallots, lemon juice, arrowroot, Worcestershire, agave syrup, and garlic; process until smooth.
  • Heat a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot; add the olive oil. Add onion and stir-fry for 5 minutes. Add carrots, bell peppers, broccoli and cabbage; stir-fry another minute. Cover pan and cook for 2 more minutes.
  • Add vinegar mixture and snow peas. Bring mixture to a boil; cook, uncovered for 30 seconds, stirring constantly. Add cooked pasta and toss to mix.