Vegetable Lo Mein Recipe

Course: Dinner, pasta

Cuisine: asian, Chinese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 202kcal

Homemade vegetable lo mein, made with fresh vegetables and the tastiest sauce ever, will satisfy all your cravings for takeout!

Step-by-step photos can be seen below the recipe card.

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

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.

Storage: Store vegetable lo mein in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.