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Veggie Lo Mein

Veggie Lo Mein

Make this easy Veggie Lo Mein recipe with fresh vegetables and savory homemade sauce. A quick 30-minute dinner that's better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 410
Ingredients Method Notes

Ingredients
  

  • For the Lo Mein
  • 12 ounces lo mein noodles or spaghetti
  • 2 tablespoons vegetable oil
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas
  • 2 carrots julienned
  • 2 cups shredded cabbage
  • 1 cup sliced mushrooms
  • 3 green onions sliced
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • For the Sauce
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce or vegetarian oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • ½ teaspoon black pepper
  • Optional Garnishes
  • Sesame seeds
  • Extra green onions
  • Red pepper flakes

Method
 

  1. Cook the noodles according to the package directions. Drain and rinse briefly with cool water.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, cornstarch, water, and black pepper.
  3. Heat the vegetable oil in a large wok or skillet over medium-high heat.
  4. Add the garlic and ginger and cook for about 30 seconds until fragrant.
  5. Add the mushrooms, carrots, bell pepper, snow peas, and cabbage. Stir-fry for 4 to 6 minutes until the vegetables are crisp-tender.
  6. Add the cooked noodles and pour in the sauce.
  7. Toss everything together for 2 to 3 minutes until the noodles are evenly coated and the sauce thickens.
  8. Stir in the green onions.
  9. Garnish with sesame seeds and extra green onions before serving.

Notes

  • Avoid overcooking the vegetables so they stay crisp.
  • Fresh lo mein noodles provide the best texture, but dried noodles work well too.
  • Prepare all ingredients before cooking since stir-frying moves quickly.
  • Use a large pan or wok to prevent overcrowding.