Spaghetti Lo-Mein from Cook the Pantry by Robin RobertsonChinese New Year is February 8th, and we’re about to enter the Year of the Monkey. In Chinese culture it is believed that people born in monkey years are witty, inventive, and intelligent, especially when it comes to career and money. They are known to be nimble, like monkeys, as well as playful and youthful in nature. Monkeys are also known to be curious, creative, independent, and good problem solvers.

The Year of the Monkey is said to have the same fast-paced energy that monkeys are know for, and it’s believe that this will be a year of good fortune for finances, politics, and new inventions.

Long noodles are often served on Chinese New Year as a symbol for long life, so Spaghetti Lo-Mein from Cook the Pantry by Robin Robertson is a perfect dish to celebrate with. In the true spirit of a fusion dish, this Asian-style stir-fry is made with spaghetti. If you are using leftover cooked pasta, steam the broccoli for 3 to 5 minutes. If you don’t have fresh vegetables on hand for this recipe, substitute frozen stir-fry vegetables, cooked according to package directions.

Spaghetti Lo-Mein

Makes 4 servings


  • 8 ounces spaghetti
  • 2 cups small broccoli florets
  • 2 tablespoons tamari or other soy sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha (optional)
  • 1/4 cup water
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon safflower oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 2 cups sliced mushrooms
  • 1 carrot, shredded
  • 1/3 cup sliced scallions
  • 2 teaspoons grated fresh ginger
  • 1 cup reconstituted Soy Curls (optional)


  1. Cook the spaghetti in a large pot of boiling salted water until just tender. About 3 to 5 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and set aside.
  2. While the pasta is cooking, combine the tamari, hoisin, sesame oil, and sriracha, if using. Add the water and sherry, if using. Mix well and set aside.
  3. Heat the safflower oil in a large skillet or wok over medium-high heat. Add the garlic, bell pepper, mushrooms, carrot, scallions, and ginger. Cook, stirring frequently, until tender, about 3 minutes. Add the Soy Curls, if using and stir to combine. Stir in the reserved noodles and the sauce mixture, and cook for a few minutes, tossing gently to combine until heated through. Taste and adjust the seasonings, if needed. Serve hot.


Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.


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