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This vegetable lo mein recipe takes 15 minutes to cook and is packed full of flavor. The lo mein noodles are tossed in a flavorful sauce with a huge variety of vegetables for a nutrient-dense dish. Make this easy lo mein recipe for the perfect weeknight meal to get your veggies in.
What is vegetable lo mein?
Lo mein is a Chinese noodle dish, typically consisting of wheat flour noodles, vegetables, and/or grilled meat.
Lo Mein has Cantonese origins, though it’s not a traditional dish. Its origins refer more to the cooking method – ‘lo’ translates to ‘stirred,’ and ‘mein’ translates to noodles. So, its literal definition is “stirred noodles.”
The familiar Western adaptation uses this method, consisting of boiled noodles that are tossed in a savory, soy-based sauce with delicious add-ins for the completed dish.
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What’s in lo mein?
Each lo mein recipe is different, though it always contains wheat flour, lo mein noodles, and a soy-based sauce that is savory, sweet, and umami.
From that base, 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.
Why this recipe works
- Savory and indulgent, this recipe is the perfect comfort food.
- Surprisingly nutritious, my vegetable lo mein recipe is packed full of a variety of vegetables.
- The sauce is my favorite part of this recipe. Soy sauce and oyster sauce are a must, but I also included honey, rice vinegar, sesame oil, chili sauce, and shichimi togarashi.
- This dish is versatile based on your tastes and ingredients on hand – add a protein source or swap out vegetables as needed.
- Quick and easy, this recipe takes just 15 minutes to bring together.
Ingredients needed
Here’s everything you’ll need to make this vegetable lo mein recipe…
- Lo mein noodles
- Sesame oil
- Carrots
- Red bell pepper
- Broccoli florets
- Shiitake mushrooms
- Garlic
- Ginger
- Snowpeas
- Baby corn
- Water chestnuts
- Low-sodium soy sauce
- Oyster sauce
- Huy Fong garlic chili sauce
- Rice vinegar
- Toasted sesame oil
- Honey
- Corn starch
- Togarashi spice
- Scallions
- Sesame seeds
How to cook vegetable lo mein
This vegetable lo mein recipe is all about the prep work!
Since it cooks so quickly, you want to make sure all your vegetables are prepped and ready to go. Having everything cut before you begin cooking will make the process more seamless.
Step 1: Cook the lo mein noodles
- Boil a large pot of water over high heat.
- Cook 10 oz lo mein noodles until al dente, then drain.
- Rinse the noodles, toss them in 2 tbsp of sesame oil, then set aside while we prep the vegetables.
Step 2: Prep the vegetables
- First, peel 2 large 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.
- De-seed one red bell pepper; take a paring 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.
- Prepare the remainder of the fresh ingredients for your vegetable lo mein, including 2 cups of broccoli florets, 2 cups of sliced shiitake mushrooms, 4 cloves of minced garlic, and one inch of finely grated ginger.
How do I clean mushrooms?
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, de-stem and slice.
What is the easiest way to peel ginger?
Another useful tip is to peel ginger using a spoon. This method is quick and easy and allows you to keep the ginger intact.
When you cut it with a knife, you’ll end up cutting out some meat. However, the spoon allows just the skin to peel off.
Step 3: Whisk the lo mein sauce
- Add lo mein sauce ingredients to a small mixing bowl, including 6 tbsp low-sodium soy sauce, 3 tbsp oyster sauce, 1 tbsp Huy Fong garlic chili sauce, 3 tbsp rice vinegar, 2 tbsp roasted sesame oil, 3 tsp honey, and 2 tsp Togarashi spice.
- Whisk together and set aside.
Step 4: Cook 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. Heat the wok over medium-high heat.
- Once the wok is hot, add in 2 tbsp sesame oil, 4 cloves minced garlic, and 1 inch grated ginger. Cook for 30 seconds.
- Next, add the prepared 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 14 oz baby corn, 8 oz water chestnuts, and 6 oz snow peas. Toss to combine with the other vegetables.
- Create a well in the middle and add the 1 tsp cornstarch and the rest of the sauce. Whisk until combined. The cornstarch will help thicken the sauce.
- Add in the al dente lo mein noodles, toss to coat with the sauce, and mix the vegetables throughout.
- Once all the noodles and vegetables are combined, taste and adjust the sauce if necessary.
How to serve vegetable lo mein
To serve, add your vegetable lo mein to a bowl and top with a generous amount of sesame seeds and sliced scallions. A drizzle of hot sauce can add a little heat to the dish!
This lo mein pairs well with fresh, Asian-inspired side dishes like Asian salad with spicy peanut dressing, blistered shishito peppers with soy garlic sauce, or Vietnamese shrimp spring rolls with spicy peanut sauce.
How to store vegetable lo mein
To store this dish, allow it to cool completely before adding it to an airtight container. It’ll keep in the refrigerator for 3-4 days.
When you’re ready to eat, simply reheat it in the microwave for a couple of minutes. If you find the noodles have dried out, you can add a little more soy sauce to the leftovers.
Love this vegetable lo mein? Try out these other 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
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
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Equipment
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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.
This was delicious! My only question is: Are the nutrition facts per serving? I feel like most franchise lo mein isn’t usually more than 350 calories per serving, so for this to be over double would break my heart because it was so good.
Loved this recipe! Added additional veggies I had on hand. Very saucy but I like it that way! Def will be making again!
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.
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.