Love fast, easy and delicious? This homemade Vegetable Lo Mein whips up in under 30 minutes and feeds the family. A delicious and easy dinnertime meal.
When it comes to dinnertime we love making any and all ethnic dishes. This Vegetable Lo Mein is one of our favorite quick and easy recipes that we regularly make.
Some of our other favorite recipes like this include our Potstickers, Egg Drop Soup and our Sweet and Sour Chinese Chicken, made all together this would be a delicious meal!
WHY THIS RECIPE WORKS:
- With simple to find ingredients, it is quick and easy to whip up.
- It can be served as a side or a main dish depending on how big of servings you take.
- The fresh vegetables used instead of frozen really give it a nice and fresh flavor.
When we can we do like to use fresh produce in our recipes, we are not against frozen at all and you CAN use frozen for this recipe, but we do love fresh as well.
HOW TO MAKE VEGETABLE LO MEIN, STEP BY STEP:
- In bowl or measuring cup whisk together your sauce ingredients and set aside.
- Slice your vegetables and set them aside.
- In wok or sauté pan add your oil, garlic and ginger and sauté for about 30 seconds until fragrant.
- Add in your vegetables and sauté for about 5 minutes until they start to soften up
- Add in your cooked pasta and then drizzle with your sauce.
- Stir to combine and heat for about 2-3 minutes until heated through.
- Sprinkle with sliced green onions and toasted sesame seeds to serve.
Doesn’t this Lo Mein recipe look super simple? It really truly is and thats the beauty of it. And that is why we absolutely love it in our house for dinnertime!
HOW TO STORE VEGETABLE LO MEIN:
This can be kept in the refrigerator for up to 5 days sealed in an airtight container such as a ziptop bag or a Tupperware container.
To freeze I recommend leaving your noodles out and storing the sauce and vegetables in a ziptop bag, defrost in the refrigerator or microwave and add to pan.
Cook your pasta and add it to the pan and toss to coat, then serve. Freezing noodles can get kind of tricky and they can dry out when reheated.
WHAT TYPE OF PASTA DO I USE FOR LO MEIN?
You can use typically any type of long pasta for this recipe whether it be a rice noodle, lo mein noodle (wide or skinny) or simply spaghetti.
We have used all different types and they all work out fine. We have even used linguine and fettuccine in a pinch.
You can find “lo mein” noodles in your local grocer usually in the ethnic section and they should look like this.
This recipe literally over the years has become a household staple in our house, our kids really go nuts for it, they don’t even care that this specific one has no meat in it.
TIPS AND TRICKS FOR MAKING VEGETABLE LO MEIN:
- Use any kind of vegetables that you like, usually we use carrots, a pepper, pea pods and mushrooms, but doctor to your liking.
- You can use different pastas for this recipe, lo mein noodles, rice noodles, udon noodles, spaghetti, linguine, fettuccine, etc.
- This recipe can be frozen (notated above).
- You can buy stir fry sauce at the store and use that instead of making your own sauce if you wish.
- Frozen vegetables can also be replaced for the fresh if you want something easier.
- You can add any type of meat that you like, chicken, pork, beef or seafood!
If want a deliciously quick and easy dinnertime recipe this Vegetable Lo Mein needs to be on your menu!
If you like this recipe you might also like:
If you’ve tried this VEGETABLE LO MEIN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Vegetable Lo Mein
Ingredients
- 8 oz Lo Mein or spaghetti noodles
- 1/4 cup Soy Sauce
- 2 Tbs oyster sauce
- 2 Tbs brown sugar
- 2 tsp sesame oil
- 1 tsp sriracha sauce or to taste
- 2 tsp cornstarch
- 2 Tbs vegetable oil
- 1 clove garlic minced
- 2 tsp grated fresh ginger
- 1 cup red pepper julienned
- 1 cup carrots matchstick or julienned
- 1 cup mushrooms sliced
- 1 cup Snow peas
- 1/4 cup green onion sliced
- 1 Tbs toasted sesame seeds
Instructions
- Bring a large pot of water to a boil and cook noodles according to package directions.
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, sesame oil, sriracha and cornsstarch, set aside.
- Heat a wok or large skillet on med-high heat. Add the oil, then add the garlic and ginger and cook for about 30 seconds, or until fragrant.
- Add the vegetables and cook for about 5 minutes, just until they start to soften.
- Drain the noodles and add them to the pan.
- Add the sauce and stir to combine. Heat for 2-3 minutes until heated through and sauce has slightly thickened.
- Sprinkle the green onion and toasted sesame seeds on top and serve.
Notes
- Use any kind of vegetables that you like, usually we use carrots, a pepper, pea pods and mushrooms, but doctor to your liking.
- You can use different pastas for this recipe, lo mein noodles, rice noodles, udon noodles, spaghetti, linguine, fettuccine, etc.
- This recipe can be frozen (notated above).
- You can buy stir fry sauce at the store and use that instead of making your own sauce if you wish.
- Frozen vegetables can also be replaced for the fresh if you want something easier.
- You can add any type of meat that you like, chicken, pork, beef or seafood!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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