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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 origin
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
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.
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
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.
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.
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
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
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
I used my wok as a cooking vessel to prepare this dish. You always want the wok hot before adding your ingredients.
- Over medium high heat, once the wok is hot add in the sesame oil, garlic, and ginger. Cook for 30 seconds.
- Next, add the: carrots, bell peppers, broccoli, and mushrooms.
- 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.
- Add in the baby corn, water chestnuts, and snow peas. Toss to combine with the other vegetables.
- 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.
- Add in the al dente lo mein noodles and toss to coat with the sauce and to mix the vegetables throughout.
Once, all the noodles and vegetables are combined, taste and adjust sauce if necessary.
To serve, add vegetable lo mein to a bowl and top with sesame seeds and sliced scallions.
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.
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
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Vegetable Lo Mein
- 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)
- 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))
- Sesame Seeds
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- 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!
- 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.