Veggie Lo Mein Recipe

This Veggie Lo Mein recipe is a total weeknight winner—quick, customizable, and packed with vibrant, savory flavor. In just about 25 minutes, you can have a bowl full of stir-fried noodles tossed in a deeply satisfying, umami-rich sauce with plenty of colorful, crisp-tender vegetables. Whether you’re vegetarian, looking for a lighter option, or just craving a Chinese takeout classic made right at home, this dish checks all the boxes.

Why You’ll Love This Recipe

• Speedy and Satisfying: This is one of those dishes you can whip up faster than it takes to order delivery. Perfect for nights when time is tight but you still want something hearty and flavorful.
• Flavor-Packed: The combination of soy sauce, garlic, and sesame oil creates a deliciously rich and savory sauce that clings to every noodle strand.
• Customizable: You can toss in whatever vegetables you’ve got in the fridge. It’s the ultimate clean-out-the-veggie-drawer recipe.
• Healthy-ish Comfort Food: Noodles with loads of vegetables? That’s what we call balance.

Ingredients You’ll Need

Here’s a quick rundown of what brings this Veggie Lo Mein to life:

• Lo Mein Noodles: Look for fresh lo mein noodles at the store, or use spaghetti or linguine in a pinch. They’re the base that soaks up all that incredible sauce.
• Bell Peppers: Adds sweetness and a vibrant crunch. Use red, yellow, or a mix for extra color.
• Carrots: Julienned for texture and a touch of natural sweetness.
• Snow Peas or Sugar Snap Peas: For a fresh, crisp snap in every bite.
• Cabbage: Thinly sliced green or Napa cabbage adds bulk and blends beautifully with the noodles.
• Green Onions: Stirred in at the end for freshness and bite.
• Garlic and Ginger: Essential aromatics that build the flavor foundation. Don’t skimp on these!
• Soy Sauce: The main salty-savory base of the sauce. Use low-sodium if preferred.
• Oyster Sauce or Hoisin Sauce: Adds a slightly sweet, deeply savory note. Go with hoisin for a vegetarian version.
• Sesame Oil: Just a drizzle at the end adds amazing nutty depth.
• Vegetable Oil: For stir-frying, choose a high smoke-point oil like canola or peanut.

Variations

• Spicy Lo Mein: Add a dash of chili garlic sauce, sriracha, or crushed red pepper flakes for heat.
• Protein-Packed: Toss in tofu, tempeh, or plant-based chicken strips. For non-vegetarian options, shrimp or chicken work great too.
• Low-Carb Version: Use spiralized zucchini noodles or shirataki noodles instead of traditional lo mein.
• More Veggies: Mushrooms, baby corn, bok choy, or broccoli all make fantastic additions.

How to Make Veggie Lo Mein

Step 1: Cook the Noodles

Boil the noodles according to package directions. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, hoisin or oyster sauce, and a splash of water. Set it near the stove—things move fast from here!

Step 3: Stir-Fry the Vegetables

Heat vegetable oil in a large skillet or wok over high heat. Add garlic and ginger, and stir-fry just until fragrant. Then toss in the carrots, bell peppers, peas, and cabbage. Stir-fry until they’re crisp-tender but still vibrant.

Step 4: Combine Everything

Add the cooked noodles to the skillet along with the sauce. Toss everything together quickly to coat the noodles evenly and warm them through. Finish with green onions and a drizzle of sesame oil.

Step 5: Serve Hot

Plate it up and dig in while everything is hot and glossy with sauce.

Pro Tips for Making the Recipe

• Prep Everything First: Stir-fry moves quickly, so have all your ingredients chopped and sauces mixed before you heat the pan.
• High Heat is Key: For that slightly smoky, restaurant-style flavor, crank the heat and stir constantly to avoid burning.
• Don’t Overcook the Veggies: You want them bright and crisp—not soggy. Cook just until tender-crisp.
• Noodle Timing: Rinse the noodles with cold water to prevent them from clumping and sticking together when you stir-fry.

How to Serve

Veggie Lo Mein is fantastic all on its own, but if you’re looking to round out the meal:

Pair With:

• Steamed dumplings or spring rolls for a classic takeout-style combo.
• Miso soup or hot and sour soup as a light starter.

Garnishes:

• A sprinkle of toasted sesame seeds
• Extra green onions
• A dash of chili oil for heat lovers

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day.

Freezing

Lo mein freezes surprisingly well. Let it cool completely before storing in a freezer-safe bag or container. Freeze for up to 2 months.

Reheating

Reheat in a skillet with a splash of water or broth to loosen things up. Microwave works too—just cover and stir halfway through to heat evenly.

FAQs

Can I use spaghetti instead of lo mein noodles?
Absolutely! While lo mein noodles give the most authentic texture, spaghetti or linguine is a great substitute and widely available.

How do I make this dish completely vegan?
Use hoisin sauce instead of oyster sauce, and double-check that your noodles are egg-free. Everything else in the recipe is plant-based!

What vegetables work best for lo mein?
Any quick-cooking veggies will do—think bell peppers, snap peas, carrots, broccoli, or mushrooms. The key is slicing them thin so they cook fast and evenly.

Can I meal prep this for the week?
Definitely. Make a big batch, portion into containers, and store in the fridge. It reheats beautifully and makes a great grab-and-go lunch.

Final Thoughts

This Veggie Lo Mein is proof that you don’t need fancy ingredients or a lot of time to create something seriously satisfying. With a few pantry staples and whatever fresh veggies you have on hand, you can toss together a delicious, better-than-takeout meal in under 30 minutes. Try it once, and it’ll quickly become a staple in your weeknight rotation!

Print