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15 Min. Protein Lo Mein


Nutritional Info Per Serving:

  • Calories: 290
  • Protein 17.9 g
  • Carbohydrates 42.9 g
  • Fat 6.2 g

Servings: 1


  • 1 ¾ cup ounces Barilla protein spaghetti  or Banza chickpea spaghetti 
  • 1 tablespoon olive oil
  • 2-4 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 2 carrots, julienned
  • 1 cup snow peas or broccoli
  • 4 cups baby spinach

For the sauce

  • 2 tablespoons reduced-sodium soy sauce (Can Substitute with coconut aminos) adjust more or less, to taste
  • 2 teaspoons maple or agave or honey 
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper (optional) 
  • Optional**** Fresh chives


  1. In a small bowl, whisk together soy sauce, sweetener, sesame oil, and ginger; set aside. 
  2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately or portion and store for meal prep! 

Approximate Cooktime: 15 mins


This recipe uses protein pasta for an extra protein punch. Any pasta can be used including rice or gluten-free (we love Banza!).

 HIGHLY RECOMMEND: Whip up another batch of sauce for marinating a protein such as tofu, plant-based tips, tempeh, or grilled chicken, etc. Great to throw on top for an extra protein-packed lunch. 6-8oz protein added is ideal.

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