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 features bold ingredients like soy sauce, mirin, ginger and more. Top it off with the protein of your choice or leave it as is for meatless Monday!
Why We Love This Vegetable Lo Mein Recipe
- Healthy. Packed with mushrooms, snap peas, bell peppers, and carrots, this dish is a great way to get those veggies in.
- Easy. This easy vegetable lo mein recipe comes together quickly with simple ingredients you can find anywhere.
- Flavorful. Sesame oil, garlic, soy sauce, mirin, brown sugar, ginger, and red pepper flakes create a symphony of flavor that’ll delight your tastebuds.
Variations on Veggie Lo Mein
Feel free to add in any combination of vegetables you like, such as broccoli, edamame green beans, zucchini, baby bok choy, or water chestnuts. For a boost of protein, add a few scrambled eggs, diced chicken, tofu, shrimp, or beef flank steak.
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How to Store and Reheat
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.
How to Freeze
Freeze lo mein in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Make it feel just like takeout night, but better! Serve up your veggie lo mein with your other favorites, all made right at home. Cashew Chicken, Kung Pao Chicken, General Tso’s Chicken, Crab Rangoon Bites, and Chicken Fried Rice are all great choices.
Lo mein is a Chinese-American noodle dish made with a soy-based sauce and a combination of vegetables, meat, and/or seafood.
Vegetable lo mein is vegetarian, but it is not vegan due to the use of egg noodles. To make this dish vegan, use regular, egg-free noodles and make sure to use certified vegan soy sauce and brown sugar.
It’s easy to get the two confused, but the main difference is the preparation. Both dishes use egg noodles, but lo mein noodles are fully cooked separately before being added to the stir-fry, while chow mein noodles are par-cooked directly in the pan, and then the vegetables and meat are added to the noodles. Chow mein is also typically less saucy than lo mein.
More Lo Mein Recipes To Try
5-Star Review
“This lo mein is soooooo good!” – Connie
Vegetable Lo Mein Recipe
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Ingredients
- 1 tablespoon sesame oil
- 3 green onions sliced, divided
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 8 ounces fresh snap peas
- 1 red bell pepper julienned
- 1 carrot julienned
- 8 ounces dry lo mein egg noodles (see note)
- Sesame seeds optional, for garnish
Lo Mein Sauce
- 3 tablespoons low-sodium soy sauce (see note)
- ½ tablespoon mirin
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoons crushed red pepper flakes optional
Instructions
- In a small bowl, whisk together the lo mein sauce ingredients and set aside.½ tablespoon mirin, 1 teaspoon brown sugar, 1 teaspoon toasted sesame oil, ½ teaspoon ground ginger, ¼ teaspoons crushed red pepper flakes, 3 tablespoons 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 tablespoon sesame oil, 3 green onions, 3 cloves garlic, 8 ounces cremini mushrooms, 8 ounces 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 ounces 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Noodles: If you can’t find lo mein noodles, opt for egg noodles; udon, ramen, or soba noodles; or even Italian spaghetti.
- Soy Sauce: For gluten-free vegetable lo mein, use gluten-free noodles or rice noodles and swap the soy sauce for tamari or coconut aminos.
- Feel free to add in any combination of vegetables you like, such as broccoli, edamame green beans, zucchini, baby bok choy, or water chestnuts.
- For a boost of protein, add a few scrambled eggs, diced chicken, tofu, shrimp, or beef flank steak.
- If you can’t find mirin, you can use rice vinegar, white wine vinegar, dry sherry, or a sweet marsala wine instead.
- Nutritional information does not include optional ingredients.
Nutrition Information
How to Make Vegetable Lo Mein Step by Step
Make the Sauce: In a small bowl, whisk together ½ tablespoon of mirin, 1 teaspoon of brown sugar, 1 teaspoon of toasted sesame oil, ½ teaspoon of ground ginger, ¼ teaspoon of crushed red pepper flakes, and 3 tablespoons of low-sodium soy sauce and set aside.
Sauté the Garlic: Heat 1 tablespoon of sesame oil in a wok or large skillet set over medium-high heat. Add half of 3 sliced green onions and all of 3 minced cloves of garlic, cooking for 30 seconds until fragrant.
Cook the Veggies: Stir in 8 ounces of sliced cremini mushrooms, 8 ounces of fresh snap peas, 1 julienned red bell pepper, and 1 julienned carrot. Cook, stirring frequently, until tender, 4-5 minutes.
Boil the Noodles: Meanwhile, in a large pot of boiling water, cook and drain 8 ounces of lo mein egg noodles according to package instructions.
Toss and Serve: Stir in cooked noodles and sauce mixture and toss to combine. Serve immediately, garnished with the remaining green onions and sesame seeds.
This lo mein is soooooo good!
So glad you enjoyed it, Connie!