Chinese Vegetable Lo Mein
Stir-fried lo mein noodles tossed with crisp cabbage, carrots, and bean sprouts in a light garlic-sesame sauce — a kidney-friendly take on the takeout classic that skips the heavy oyster sauce.
Nutrition per serving
Bean sprouts are CKD-friendly (~155 mg potassium per cup) and add satisfying crunch without overloading nutrients. Skip dark soy sauce — it has 2x the sodium of light/low-sodium soy.
Ingredients
Instructions
-
1
Cook noodles per package, drain, rinse with cold water, toss with 1 tsp oil.
-
2
Whisk soy sauce, sesame oil, vinegar, and sugar. Set aside.
-
3
Heat vegetable oil in wok over high. Add garlic, stir 10 seconds.
-
4
Add carrot, stir 1 minute. Add cabbage, stir 1 minute.
-
5
Add noodles and bean sprouts. Toss to combine.
-
6
Pour in sauce, toss vigorously 1 minute. Top with green onion.
Add to your meal plan
Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.
