Roasted Vegetable Lo Mein Bowl with Peanut Sauce
A vibrant Asian-inspired noodle bowl featuring roasted baby bella mushrooms, crisp vegetables, and tender lo mein noodles tossed in a creamy peanut-soy sauce. The combination of roasted and fresh textures creates a satisfying meal that works perfectly for weeknight dinners or meal prep. The sweet-savory peanut sauce with maple syrup adds depth while keeping the dish vegetarian-friendly.
Ingredients
- 1 pint baby bella mushrooms, halved
- olive oil, to taste
- salt and pepper, to taste
- 1 bunch baby bok choy, sliced into ribbons
- 1 red pepper, cut into large chunks
- 1 cup sugar snap peas
- 3 stalks celery, cut on the diagonal
- 2 yellow squash, cut into half-moons
- 1 9-oz. package lo mein noodles, prepared according to package instructionsrice noodles1:1gluten-free
use rice noodles for gluten-free option
- ½ cup salted cashews
- ½ cup natural peanut butteralmond butter1:1nut-free alternativepeanuts-freeadds dairy
creates different flavor profile
Full guide → - 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 cup boiling water
Instructions
- 1
Preheat oven and line a large baking sheet with parchment paper
- 2
Mix peanut butter, soy sauce, and maple syrup with boiling water until smooth, adding extra water for desired consistency
- 3
Toss mushrooms with olive oil, salt, and pepper in a medium bowl and place on half of the baking sheet
- 4
In the same bowl, toss remaining vegetables except bok choy with olive oil, salt, and pepper and place on second half of baking sheet
- 5
Roast vegetables for 20 minutes
- 6
Layer prepared lo mein noodles, roasted mushrooms, peanut sauce, roasted vegetables, another drizzle of sauce, fresh bok choy ribbons, and cashews
Tips
Add extra hot water gradually to the peanut sauce until you reach your preferred consistency for coating the noodles
Keep vegetables in separate areas on the baking sheet to ensure even roasting and prevent overcrowding
Good to Know
refrigerate for up to 3 days
roast vegetables up to 2 days ahead and reheat before serving
serve warm or at room temperature
Common Mistakes
don't overcrowd vegetables on baking sheet to avoid steaming
add sauce gradually to prevent noodles from becoming soggy
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
creates different flavor profile
Full guide →FAQ
Can I make this ahead of time?
Yes, you can roast the vegetables up to 2 days ahead and store them in the refrigerator. Reheat before assembling the bowl.
What if I don't have lo mein noodles?
You can substitute with any Asian wheat noodles like udon or even spaghetti. Cook according to package directions.
How long will leftovers keep?
Store assembled bowls in the refrigerator for up to 3 days. The noodles may absorb more sauce over time.