Simple Summer Squash Lo-Mein | Vegetarian

Hello hello everyone! It’s been a while since I’ve posted a recipe…well, it’s only been about a week but that feels way too long to me. My goal is to put out at least 2 recipes a week, but sometimes life gets in the way or I simply have recipe writers-block…it happens, what can ya do?

I wanted to give just a little heads up that I will be on vacation the week of June 29th – July 7th, so unfortunately I won’t be able to post during that time either. But I will be taking tons of photos and videos of my time spent in the Berkshire region of MA to create some exciting content when I get back! I’m super excited to share my travels with you as travel posts are some of my favorite to read πŸ™‚ Any way, onto the food!

The other day my boyfriend and I were craving some good ol’ Chinese take-out…lo-mein, General Tso’s chicken, egg rolls, the whole shebang. We didn’t want to spend the money on greasy, salt-ridden food that we knew we shouldn’t be eating, so I scoured the cabinets and the fridge in hopes that I could make something from scratch that would satisfy our cravings (and would be healthier for us, too). That’s when I came up with this! What I love about lo-mein, fried rice, and other similar dishes is that you can use almost any veggies you have on hand and it will come out great. I used a combination of summer squash, garden peas, carrots, and a plethora of yummy flavors to create this dish. The best part…I used regular spaghetti that we had on hand and it did the trick!

Summer Squash Lo-Mein

  • Servings: 4-6
  • Difficulty: Easy
  • Print

You Will Need:

  • 8oz Spaghetti (half a box) (or lo-mein noodles)
  • 2 Small Summer Squash, washed & chopped into 1/2 inch pieces
  • 1/2 Cup Garden Peas
  • 1 Carrot, Shredded
  • 1/2 Yellow Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Low-Sodium Soy Sauce, or to taste
  • 1/2 Tsp Ginger Paste
  • 1 Tsp Sesame Oil
  • 1 Tsp Brown Sugar
  • 1 Tsp Sriracha Sauce (optional, but recommended πŸ˜‰ )
  • 2 Tbsp Olive Oil
  • 2 Tbsp Green Onion, Chopped


  1. In a small bowl combine soy sauce, ginger paste, sesame oil, brown sugar and sriracha. Whisk and set aside.
  2. Cook spaghetti according to package instructions. If it’s done before your veggies, simply strain and set aside. Add a little olive oil and toss so the noodles don’t stick together.
  3. In a large skillet or wok over medium-high heat, add your olive oil. Once hot, add your squash, carrot, peas, onion, and garlic. Sautee until the squash is tender, about 5-8 minutes.
  4. Add your noodles to the wok along with the sauce mixture and toss. Serve garnished with green onion.
  5. Enjoy!

23 thoughts on “Simple Summer Squash Lo-Mein | Vegetarian

    1. Yes it is so good! And the ginger paste usually comes in a squeeze-tube or in a small jar at any grocery store πŸ™‚ it keeps well in the refrigerator! I have a small squeeze tube that’s lasted me about 2 months

      Liked by 1 person

      1. Awesome. Thanks! I’ve been freezing leftover ginger pieces but then it’s still a pain to peel and grate… Will definitely look for the paste. At your grocery store is the paste in the refrigerated section by produce or room temp on shelves? (I’ve seen garlic paste and squeeze herbs in our produce section before.)

        Liked by 1 person

      2. I’m so sorry for getting back to you so late, I’ve been on vaca! But to answer your question, the ginger paste can be found in the refrigerated section of the produce dept. πŸ™‚ Typically where the fresh herbs are. Hope you are well!


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