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Sesame Ginger Lo Mein
with broccoli and cashews

Active: 25 min Total: 25 min
A great bowl of noodles is the ultimate comfort food and this one is loaded with vegetables, tossed in sweet-tangy sauce and finished with crunchy cashews. Add any leftover vegetables you have in your fridge!


Sesame Ginger Lo Mein:
  • Ginger, fresh - 2 Tbsp , grated
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 Tbsp
  • Honey - 2 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Broccoli - 10 oz , chopped
  • Bell pepper, red - 1 , sliced
  • Garlic - 1 clove , minced
  • Lime juice - 2 tsp
  • Lo mein noodles (sub Udon or Soba) - 10 oz
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
  • Cashews, roasted / unsalted - 1/3 cup
  • White sesame seeds (opt) - 2 tsp


  1. Make sauce - Prep ginger as directed. Whisk together ginger, soy sauce, vinegar, sesame oil, honey and red pepper flakes. (Can be done up to 5 days ahead)
  2. Broccoli / Red pepper / Garlic / Limes - Prep as directed. (Can be done up to 3 days ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add noodles and cook according to package instructions. (Can be done up to 3 days ahead)

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  1. Heat a saute pan or wok over medium-high heat. Add oil and then broccoli, red pepper and garlic to heated oil. Saute until the broccoli turns bright green ~2 minutes. Add coleslaw mix and saute until tender but still crisp ~5 minutes. Add sauce. When sauce begins to simmer add cashews and noodles and quickly stir to coat. Cook 1 minute more. Remove from heat and stir a few times to coat noodles in sauce. Finish with lime juice and sesame seeds over the top and enjoy!



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