Szechuan Style Lo Mein

Szechuan-Style Lo Mein

The next time you’re craving takeout, turn to this flavorful recipe instead. Spicy peppers, ginger and Jones Canadian Bacon are the keys to this lo mein.

Szechuan Style Lo Mein
15 mins
Prep Time
20 mins
Total Time
Contains Gluten icon
Contains Gluten


8 oz

Vermicelli or Thin Spaghetti, broken in half

2 tablespoons

Sesame Oil, divided

2 teaspoons

Bottled or Fresh Minced Ginger Root


Cloves Garlic, minced

1/2 teaspoon

Red Pepper Flakes, crushed

2 cups

Sliced Bok Choy or Swiss Chard


Red Bell Pepper, cut into short, thin strips

1 cup

Reduced Sodium Chicken Broth

1/4 cup

Reduced Sodium Soy Sauce


Green Onions, cut diagonally into 3/4″ pieces

1 (6 oz) package

Jones Dairy Farm Canadian Bacon, cut into strips

1/4 cup

Chopped Cilantro

1/4 cup

Chopped Peanuts or Cashews (optional)


  1. Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.

  2. Meanwhile, heat remaining 1 tbsp oil in a large deep skillet over medium heat. Add ginger root, garlic, and pepper flakes; stir-fry 30 seconds.

  3. Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.

  4. Transfer to 4 shallow bowls; top with cilantro and, if desired, peanuts.

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