Vegetable Lo Mein is an inexpensive, delicious, and versatile Chinese dish that is quick and easy to prepare. Made with Lo Mein noodles and a variety of healthy vegetables tossed in a slightly sweet, slightly spicy sauce, this one-pot dish offers a satisfying meal that is sure to please.
Homemade Veggie Lo Mein takes less than 15 minutes to cook and makes incredible leftovers. Even better is its versatility – dress it up with chicken, shrimp, pork, etc., or mix up the vegetables by adding broccoli florets, celery, or bean sprouts.
For a true restaurant-quality meal, serve the Vegetable Lo Mein with my tasty Veggie Spring Rolls. You won’t be disappointed.
Ingredients: Here’s What You’ll Need
This delicious recipe is full of healthy ingredients.
- The Noodles: I used dried lo mein noodles in this recipe.
- The Vegetables: This recipe has a lot of vegetables, including Cremini mushrooms, carrots, red bell pepper, green onions, baby spinach, fresh ginger, and fresh garlic.
- Lo Mein Sauce: For the sauce, I used chicken broth, Hoisin sauce, soy sauce, and Sriracha hot sauce, thickened with cornstarch.
- The Rest of the Ingredients: I used olive and vegetable oil to round out the ingredients.
Lo Mein Noodles
Before cooking the vegetables, I cooked the lo mein noodles in boiling water for 4 minutes. Then, I drained the cooked noodles well and tossed them with some olive oil.
Steps: How to Make Vegetable Lo Mein
- I started by making the lo mein sauce. I whisked together chicken broth, soy sauce, Hoisin sauce, Sriracha chili sauce, grated fresh ginger, and cornstarch.
- Next, I heated some vegetable oil in my Wok over medium-high heat. I added the mushrooms, carrots, and red bell pepper to the Wok. I cooked the vegetables, stirring frequently until they were tender. This took about 4 minutes.
- Once the vegetables were tender, I added the garlic and cooked it for about 30 seconds until it was fragrant.
- Then, I added the snow peas, white and light green parts of the green onions, and spinach. I cooked the mixture until the spinach had wilted. This took about 3 minutes.
- I added the cooked lo mein noodles and soy sauce mixture and gently tossed them to combine everything.
- Finally, I sprinkled on the sliced green onion tops.
I served the Vegetable Lo Mein with my delicious Veggie Spring Rolls for a starter.
Talk about good. The Vegetable Lo Mein was truly restaurant quality. Yum!
Why not give this classic Chinese dish a try today? It will likely become a favorite. Yum!
Lo Mein and Chow Mein are different dishes. Lo Mein is a noodle dish cooked with vegetables and sometimes protein and finished in a rich sauce. On the other hand, Chow main is more of a dry noodle dish finished with a light, delicate sauce.
Lo mein noodles are different than spaghetti. Lo mein is an egg noodle, whereas spaghetti has no eggs. As a practical matter, however, there is little to no difference in the taste.
Lo means tossed, and mein means noodles. Therefore lo mein is tossed noodles.
The Sriracha chili sauce is optional in this recipe and can therefore be omitted. You can also substitute a different hot sauce for the Sriracha chili sauce.
White mushrooms can be substituted for Cremini mushrooms in this recipe.
This Lo Mein recipe is quite versatile. You can add chicken for chicken lo mein, shrimp for shrimp lo mein, pork for pork lo mein, etc.
Leftover Veggie Lo Mein can be stored in the refrigerator for three to four days. Reheat on the stovetop or gently in the microwave.
Recipe Tips and Tricks
- I purchased the lo mein noodles at a local Asian market. Sometimes, you can find lo mein noodles in the Asian section of your supermarket. You can substitute thin spaghetti if you cannot find lo mein noodles.
- Because I used chicken broth in this recipe, it is not vegetarian. However, you can easily make the Vegetable Lo Mein vegetarian by substituting vegetable broth for chicken broth.
- I used a Wok to make this delicious recipe. However, if you don’t have a Wok, a large skillet works just as well.
- Because carrots take longer than other vegetables to cook, I like to use a Julienne peeler to cut the carrots into very thin Julienne strips. Cut the carrots into thin strips if you don’t have a Julienne peeler.
- Sometimes, I will omit the noodles in this recipe and serve the stir-fried vegetables over rice. It’s just as yummy!
Other Asian-Inspired Recipes
If you’re looking for more Asian-inspired dishes, check out the following:
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Vegetable Lo Mein
- 4 ounces dried Chinese lo mein noodles (See Tip 1)
- 1 Tablespoon olive oil or sesame oil
- ½ cup low-sodium chicken broth (See Tip 2)
- 3 Tablespoons low-sodium soy sauce
- 3 Tablespoons Hoisin sauce
- ½ teaspoon Sriracha hot chili sauce, optional (See Tip 3)
- 1 Tablespoon fresh grated ginger
- 1 ½ teaspoons cornstarch
- 2 Tablespoons vegetable oil
- 8 ounces cremini or white mushrooms, sliced
- 1 large carrot, peeled and cut julienne or into 2-inch match sticks
- 1 medium to large red bell pepper, seeded and cut into 2-inch match sticks
- 2 cloves garlic, minced
- 1 cup fresh snow peas
- 3 green onions, sliced thin with the white and green parts separated
- 6 ounces baby spinach
- Bring 4 quarts water to boil in large saucepan. Add the lo mein noodles to boiling water and cook until tender, 3 to 4 minutes. Drain, rinse thoroughly with cold water, and then drain again. Toss the cooked noodles with olive or sesame oil; set aside.
- Whisk together chicken broth, soy sauce, hoisin sauce, Sriracha chili sauce if desired, ginger, and cornstarch in a bowl; set aside
- Heat oil in a Wok or large skillet over medium-high heat. Add mushrooms, carrots, and bell pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in snow peas, white green onions, and spinach. Cook until the spinach has wilted, 2-3 minutes.
- Add noodles and soy sauce mixture; gently toss to combine. Sprinkle with sliced green onion tops. Serve immediately. Yield: 4 servings. (See Tip 4
- If you cannot find lo mein noodles, you can substitute thin spaghetti.
- To make this dish vegetarian, substitute vegetable broth for chicken broth.
- If you cannot find Sriracha sauce, you can substitute a different hot sauce.
- Leftovers can be covered and refrigerated for three to four days. Reheat on the stovetop or gently in the microwave.