Skinny Sweet Chilli Lo Mein Noodles

Who doesn’t love a good noodle dish!?

And this one is honestly more delicious (and definitely far healthier!) than any takeout!

What’s more, this recipe is vegan, packed full of nutritional goodness, and totally waistline friendly!

I love it exactly as is alongside some fresh greens (e.g. spinach leaves or steamed broccoli) or a big salad, but it’s totally versatile… I added an egg on top (as you’ll see in the pics below) for some extra protein – you could also add tofu, edamame beans, grilled chicken or fish, such as salmon… All would go perfectly well!

P.s. I came across this article when developing this recipe. I had no idea what the difference between Lo Mein and Chow Mein was before I read this, but now I do! If you’re curious (and why this is a Lo Mein not Chow Mein dish)… you can have a read HERE.

And if not, just skip along to the recipe and make this tonight!


Serves 2 as a main course, or 4 as a side dish.


160g rice noodles or wholewheat linguine or spaghetti (uncooked weight)
1 red onion, diced
2 Tbsp. olive oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1 cup sliced mushrooms
4 Tbsp. low-sodium soya sauce (I use this)
4 Tbsp. low-sugar sweet chilli sauce


Cook the rice noodles or spaghetti according to package instructions. In a large pot or frying pan, heat the olive oil over medium heat. Saute the red onion for 2-3 minutes until soft. Add the peppers and mushrooms. Saute for 5 minutes until slightly soft and the edges are starting to brown. Add the cooked noodles, soya sauce and sweet chilli sauce. Cook for 2-3 minutes, stirring constantly. Add extra soya sauce if needed. Serve and enjoy! xx

Comments are closed.