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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.
-6 servings
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.
Video
Nutrition Information
Calories: 719kcal (36%), Carbohydrates: 109g (36%), Protein: 17g (34%), Fat: 27g (42%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 10g, Monounsaturated Fat: 10g, Cholesterol: 1mg, Sodium: 1755mg (76%), Potassium: 890mg (25%), Fiber: 11g (46%), Sugar: 21g (23%), Vitamin A: 8254IU (165%), Vitamin C: 114mg (138%), Calcium: 88mg (9%), Iron: 3mg (17%)