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Vegetable Lo Mein features tender lo mein noodles tossed together with a medley of fresh veggies in the very best homemade sauce! The homemade sauce I developed features bold ingredients like soy sauce, mirin, ginger, and more. I like to serve it as is for Meatless Mondays.
5-Star Review
“This lo mein is soooooo good!” – Connie
Easy Vegetable Lo Mein Recipe
Lo mein is a Chinese-American noodle dish made with a soy-based sauce and a combination of vegetables, meat, and/or seafood. I love it because it’s packed with veggies and gives me the flexibility of adding chicken to make chicken lo mein, or using leftover beef to make beef lo mein.
I think it’s ideal for weeknight meals as it comes together quickly and easily, and the options for vegetables are endless; depending on what’s in my fridge, I’ll throw in broccoli, edamame, green beans, zucchini, baby bok choy, or water chestnuts. For a boost of protein, I’ll mix in a few scrambled eggs, tofu, shrimp, or even beef flank steak.
Tips for Beginners
- Other noodles to use. If you can’t find lo mein noodles, opt for egg noodles, udon, ramen, or soba noodles, or even Italian spaghetti will work.
- For gluten-free vegetable lo mein. Use gluten-free noodles or rice noodles and swap the soy sauce for tamari or coconut aminos.
- If you can’t find mirin. Use rice vinegar, white wine vinegar, dry sherry, or a sweet marsala wine instead.
Vegetable Lo Mein Recipe
Ingredients
- 1 tbsp sesame oil
- 3 green onions sliced, divided
- 3 cloves garlic minced
- 8 oz. cremini mushrooms sliced
- 8 oz. fresh snap peas
- 1 red bell pepper julienned
- 1 carrot julienned
- 8 oz. dry lo mein egg noodles
- sesame seeds optional, for garnish
Lo Mein Sauce
- 3 tbsp low-sodium soy sauce
- ½ tbsp mirin
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes optional
Video
Instructions
- In a small bowl, whisk together the lo mein sauce ingredients and set aside.½ tbsp mirin, 1 tsp brown sugar, 1 tsp toasted sesame oil, ½ tsp ground ginger, ¼ tsp crushed red pepper flakes, 3 tbsp low-sodium soy sauce
- Heat the sesame oil in a wok or large skillet set over medium high heat. Add half of the green onions and garlic, cooking for 30 seconds until fragrant.1 tbsp sesame oil, 3 green onions, 3 cloves garlic, 8 oz. cremini mushrooms, 8 oz. fresh snap peas, 1 red bell pepper, 1 carrot
- Stir in the mushrooms, snap peas, bell pepper, and carrot. Cook, stirring frequently, until tender, 4-5 minutes.
- Meanwhile, in a large pot of boiling water, cook and drain the noodles according to package instructions.8 oz. dry lo mein egg noodles
- Stir in cooked noodles and sauce mixture and toss to combine. Serve immediately, garnished with remaining green onions and sesame seeds.sesame seeds
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Vegetable Lo Mein Step by Step
Gather your ingredients and make the sauce: In a small bowl, whisk together ½ tbsp mirin, 1 tsp brown sugar, 1 tsp toasted sesame oil, ½ tsp ground ginger, ¼ tsp crushed red pepper flakes, and 3 tbsp low-sodium soy sauce, and set aside.
Sauté the aromatics: Heat 1 tbsp sesame oil in a wok or large skillet set over medium-high heat. Add half of 3 sliced green onions and all 3 minced cloves of garlic, cooking for 30 seconds until fragrant.
Cook the veggies: Stir in 8 oz. sliced cremini mushrooms, 8 oz. fresh snap peas, 1 julienned red bell pepper, and 1 julienned carrot. Stirring frequently, cook until tender, 4-5 minutes.
Cook 8 oz. low mein noodles in boiling water according to the package instructions, and then drain.
Toss: Stir the cooked noodles and sauce mixture into the veggies, and toss to combine.
Serve: Serve immediately, garnished with the remaining green onions and sesame seeds.
How to Store
Store leftover vegetable lo mein in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or in a large skillet set over medium-low heat until warmed through.
Freeze lo mein in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
When I’m in the mood for a true takeout night, I’ll serve the veggie lo mein with a big bowl of this rich and silky egg drop soup, and crunchy egg rolls. To round out the meal, I like to have a batch of crab Rangoon bites to snack on while the rest of the meal cooks.
More Asian-Inspired Recipes To Try
- This Asian-inspired Crockpot Honey Garlic Chicken is sweet and salty and loaded with the most amazing flavors.
- This Asian Cucumber Salad is seasoned with rice vinegar, sesame seeds, garlic, and honey for a refreshing salad that is perfect for any occasion.
- Sweet and Sour Chicken is tangy, fruity, crunchy, and a simple weeknight meal.
This lo mein is soooooo good!
So glad you enjoyed it, Connie!