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    Home » Vegetarian » Vegetable Lo Mein

    Vegetable Lo Mein

    March 17, 2019

    116887 shares
    Jump to Recipe Print Recipe

    This vegetable lo mein recipe takes 15 minutes to cook and packed full of flavor. The lo mein noodles are tossed in a flavorful sauce and packed full of vegetables. This easy lo mein recipe is the perfect weeknight meal to get your veggies in.

    lo mein noodles in a bowl with vegetables and chopsticks

    Lo mein origin

    lo mein and veggies in a wok

    Lo mein is a Chinese noodle dish, which typically has vegetables and/or meat included (or traditionally along side the noodles). ‘Lo’ translated to ‘stirred’ and ‘mein’ translates to noodles, stirred noodles.

    Lo Mein Ingredients

    photo of all the ingredients used in vegetable lo mein

    There are many proteins you can pair with your lo mein: beef, pork, chicken, shrimp, or straight vegetarian. For this vegetable lo mein, I used: carrots, snow peas, broccoli, shiitake mushrooms, red bell pepper, baby corn, and water chestnuts.

    Julienne carrots

    steps julienne a carrot on a cutting board

    To julienne a carrot, first peel the carrots and cut them into 3 inch lengths. Next, cut the carrot in half lengthwise. Then cut into slices, then cut those slices in half. They should look like long matchsticks.

    Slicing bell pepper

    slicing red bell peppers on a cutting board

    An easy way to de-seed a bell pepper is to take a pairing knife and at a diagonal, cut around the stem. Twist and pull the stem out to remove the seeds with it. Next, shave out the white membranes from the bell pepper, these are bitter. Slice into thin strips.

    Cleaning mushrooms

    whole mushrooms on a cutting board post cleaning

    Mushrooms are sponge-like and will soak up and retain water. When you cook them they even release liquid, so do not wash them. Instead, take a towel/paper towel and scrub them clean. Then I de-stemmed and sliced.

    Peeling ginger

    peeling ginger with a spoon

    Another useful tip is for peeling ginger. Peeling your ginger with a spoon is quick, easy, and allows you to keep the ginger intact. When you cut it with a knife you’ll end up cutting out some meat, the spoon allows just the skin to peel off.

    Mis en place

    chopped vegetables for stir fry on cutting board

    Since this vegetable lo mein cooks quickly, you want to make sure all your vegetables are prepped and ready to go. Having everything cut and prepared, will make the cooking process more seamless.

    Lo mein sauce

    sauce whisked in bowls

    The sauce my favorite part of this recipe. Soy sauce and oyster sauce is a must, but I also included honey, rice vinegar, sesame oil, chili sauce, and shichimi togarashi. Whisk together and set aside.

    Cooking the vegetable lo mein

    steps of veggies being stir fried in wok

    I used my wok as a cooking vessel to prepare this dish. You always want the wok hot before adding your ingredients.

    1. Over medium high heat, once the wok is hot add in the sesame oil, garlic, and ginger. Cook for 30 seconds.
    2. Next, add the: carrots, bell peppers, broccoli, and mushrooms.
    3. Add in half of the sauce and toss the vegetables to coat. Stir fry the vegetables until they become fork tender, about 4-5 minutes.
    4. Add in the baby corn, water chestnuts, and snow peas. Toss to combine with the other vegetables.
    5. Create a well in the middle and add the corn starch and rest of sauce, whisk till combined. The corn starch will help thicken the sauce.
    6. Add in the al dente lo mein noodles and toss to coat with the sauce and to mix the vegetables throughout.
    wok filled with vegetable lo mein

    Once, all the noodles and vegetables are combined, taste and adjust sauce if necessary.

    close up of vegetable lo mein in a white bowl

    To serve, add vegetable lo mein to a bowl and top with sesame seeds and sliced scallions.

    vegetable lo mein in a wok and in a small bowl

    To store, place in an airtight container and will keep for 3-4 days. Reheat in a microwave on the reheat setting. If noodles dry, you can add a little more soy sauce to the leftovers.

    close up of vegetable lo mein in a bowl

    Looking for more Asian recipes?

    • Thai Red Curry Chicken
    • Szechuan Cold Sesame Noodles
    • Asian Salad with Spicy Peanut Dressing
    • Spicy Chicken Stir Fry
    • Shishito Peppers with Soy Garlic Sauce
    • Gobi Manchurian
    pulling noodles out of bowl

    Made this recipe and loved it? Leave a star rating below!

    close up of vegetable lo mein in a bowl

    Vegetable Lo Mein

    This vegetable lo mein recipe is quick, easy, and full of flavor! Lo mein noodles tossed in a flavorful sauce and packed with stir-fried vegetables. Your new weeknight go-to.
    4.67 from 36 votes
    Print Pin Rate
    Course: Vegetarian
    Cuisine: Asian
    Keyword: Lo Mein, vegetable lo mein
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 -6 servings
    Calories: 719kcal
    Author: Stephanie

    Equipment

    • Microplane
    • Wüsthof Classic 3 ½″ Paring Knife
    • Wüsthof Classic Chef’s Knife
    • Craft Wok Traditional 
    • All Clad Stock Pot

    Ingredients

    • 10 ounces Lo Mein Noodles cooked to package instruction
    • 4 tablespoons sesame oil divided
    • 2 large carrots peeled, julienned
    • 1 red bell pepper deseeded, julienned
    • 2 cups broccoli florets
    • 2 cups sliced shiitake mushrooms
    • 4 cloves garlic minced
    • 1 inch ginger peeled, finely grated
    • 6 ounces snow peas
    • 14 ounces organic baby corn drained & rinsed
    • 8 ounces organic water chestnuts drained & rinsed

    Sauce

    • 6 tablespoons low sodium soy sauce or soy sauce substitute
    • 3 tablespoons oyster sauce
    • 1 tablespoon Huy Fong garlic chili sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons toasted sesame oil
    • 3 teaspoons honey
    • 1 teaspoon corn starch
    • 2 teaspoons Togarashi spice Japanese chili spice (optional)

    Garnish

    • Scallions
    • Sesame Seeds

    Instructions

    • In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
    • In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
    • In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4-5 minutes.
    • Add in the snow peas, baby corn, and water chestnuts, stir to combine.
    • Create a well in the middle of the pan and add in the rest of the sauce and the 1 tsp of corn starch and whisk to combine. Allow to cook for 1 minute.
    • Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
    • Garnish with scallions and sesame seeds. Serve and enjoy!

    Notes

    • To assist with sodium content, try and opt for low sodium ingredients. Added salt is not necessary in this recipe.
    • See in post for detailed photo steps and tips/tricks to cutting carrots, bell pepper, and peeling ginger.
    • Store in an airtight container in the refrigerator for up to 4 days. Reheat in microwave.

    Nutrition

    Calories: 719kcal | Carbohydrates: 109g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1755mg | Potassium: 890mg | Fiber: 11g | Sugar: 21g | Vitamin A: 8254IU | Vitamin C: 114mg | Calcium: 88mg | Iron: 3mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!

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    116887 shares

    Originally Published: March 17, 2019 Post Updated: November 15, 2022 Filed Under: Asian, Dairy Free, Dinner, Pasta/Noodles, Quick Meals, Recipes, Vegetarian Tagged With: Bell Peppers, Broccoli, Carrots, Corn, garlic, Ginger, mushrooms, Onions, Peas

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    Reader Interactions

    Comments

    1. Sarah

      March 21, 2022 at 2:39 am

      5 stars
      Thank you so much for this recipe!!! I have been looking for some good vegan/vegetarian recipes and this was perfect! Only thing I did differently was omit the oyster sauce and voila – scrumptious vegan dish for my husband and I.

      Reply
    2. Brenda

      January 10, 2021 at 2:42 pm

      4 stars
      The dish was good and will make again. However, sauce called for 6 tablespoons of soy sauce. That’s way to much and made it very salty. I will change this next time I make it.

      Reply
    3. Hilda

      October 28, 2020 at 9:51 pm

      5 stars
      Loved this recipe, delicious!-

      Reply
    4. Cara

      May 27, 2020 at 9:14 pm

      5 stars
      Tried this for dinner tonight and it turned out great! We are trying to cut back on the meat we eat and we didn’t even miss it in this recipe, it was that good. Thanks!

      Reply
      • Stephanie

        May 27, 2020 at 9:26 pm

        I’m so glad you loved it Cara!

        Reply
    5. Kat

      May 02, 2020 at 11:02 pm

      5 stars
      We really enjoyed this dish! Super tasty and fast preparation! Didn’t have oyster sauce at home but it was tasty as can be. Thanks!!!

      Reply
      • Stephanie

        May 02, 2020 at 11:03 pm

        I’m so glad you enjoyed it Kat!

        Reply
    6. Lisa

      May 01, 2020 at 6:50 pm

      4 stars
      This is sooooo good, but the sauce didn’t get thick. I even boiled it for a few minutes. Do you think it needs a little more cornstarch?

      Reply
      • Stephanie

        May 01, 2020 at 6:55 pm

        Hi Lisa, if it isn’t thickening up enough yes I would add a bit more cornstarch.

        Reply
    7. Leah

      March 28, 2020 at 9:17 am

      Not exactly vegetarian with oyster sauce…

      Reply
      • Stephanie

        March 28, 2020 at 9:23 am

        The dish is titled “vegetable lo mein”, if you are a vegetarian you can omit the oyster sauce

        Reply
    8. Angela

      January 03, 2020 at 5:49 pm

      What can I use in place of sesame seeds and sesame oil as I am allergic to them…

      Reply
      • Stephanie

        January 03, 2020 at 5:51 pm

        I would use peanut oil if you are able to have that, if not then any nut or seed oil will work. I would omit the sesame seeds as there isn’t really a replacement for them and it’s just a garnish.

        Reply
    9. Nicole

      August 28, 2019 at 7:25 pm

      5 stars
      This surprisingly IS way better than take out! Thank you for the delicious recipe! I didn’t find the optional togaroshi spice before making this but loved it regardless. Next time, because I’m definitely making this again.

      Reply
      • Stephanie

        August 28, 2019 at 7:42 pm

        I am so glad you loved it Nicole!!

        Reply
    10. Pamela Inklebarger

      March 18, 2019 at 1:06 am

      5 stars
      Great recipe. Better than any take out I’ve had and hubby loved it! Plan on making on a regular basis and mixing it up with the veggies.

      Reply
      • Stephanie

        March 28, 2019 at 12:24 pm

        Thanks Pamela! I’m so glad you and your husband enjoyed it!

        Reply
    11. Karly

      January 13, 2019 at 11:56 am

      This looks so delicious!

      Reply
      • Stephanie

        January 14, 2019 at 10:24 am

        Thank you Karly! Let me know if you give it a try

        Reply
    12. Jo

      January 11, 2019 at 11:16 am

      5 stars
      Sounds delicious! Especially with the addituon of togaroshi!

      Reply
      • Stephanie

        January 14, 2019 at 10:25 am

        Thanks jo! I love that spice blend so much, such a great addition.

        Reply

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