Got sad withering vegetables rolling around in your fridge drawer you have noooo idea what to do with? Transform them into a vibrantly tempting takeout dinner in 15 minutes! This easy Vegetable Lo Mein recipe is a feast for your eyes and stomach with super easy cleanup. Look at you, cleaning out the fridge, dodging dishes, and being a dinner hero all at once, you multitasking queen!
🎥 Watch How to Make the Vegetable Lo Mein Recipe
So, you got a bunch of random unused veggies hanging in your fridge for so long, they probably have some pretty interesting stories to tell lol. When in doubt of how to use them up, my go-to is always a stir-fry! And tonight’s their time to shine with this super quick One-Pot Meal – Vegetable Lo Mein!
Whip it up in 15 minutes for dinner or pack them away for lunch as the quickest Asian Takeout recipe meal prep ever. Save your hard-earned money by using what you already have and we can pretend you’re eating healthy too since there’s a bunch of veggies tossed in with the mountain of saucy noodles 😉
P.S. This easy vegetable lo mein recipe is a great meal to share with your vegetarian friends & family! We all know at least one & they gotta eat good too… AND if you’re feeling generous, you can even serve it with my Eggplant Tofu Stir-Fry. It’s SO good, even my hardcore carnivore husband devoured it without even asking “wait, where’s the meat??” I was shocked!
🥘 Ingredients for Vegetable Lo Mein
Stir-fries usually come together in 3 components:
- Carb (noodz in our case)
- Mix-ins
- Sauce
If you want some protein, you can toss in any of your fave meat like in my Chicken Lo Mein recipe or Beef Lo Mein. SUPER simple & cooks SO quickly, most of your time is actually spent prepping the ingredients! Okay, here’s the breakdown of what you’ll need…
What Kind of Noodles Are Used For Lo Mein?
Fresh lo mein noodles are the typical choice for authentic lo mein. You can easily find these yellow egg noodles in the refrigerated section of your local Asian market. I love the chewy texture they have!
Just keep in mind, you’ll still need to do a quick prep by running them under hot water or flash boiling them to get them loose and pliable before stir-frying. Dropping cold noodles straight in the pan will lead to clumpy and broken noodles (aka epic sadness). Trust, the extra 30 seconds to prep is SO worth it.
If you can’t find fresh noodles or need something more convenient for lazy days, dry noodles work too! Even spaghetti or instant ramen noodles if you already have them! Just remember to use half the weight called for in the recipe if using dry pasta, then cook them according to the package, drain, & set aside.
What Type of Vegetables Can I Use for This Recipe?
Below is the full recipe for vegetable lo mein with a list of common veggies used, but the best part about making stir-fries at home is you are the master chef of your kitchen. Toss out the carrots if you hate ‘em. Drop in more shrooms. Swap out the cabbage for bok choy. You really can’t go wrong!
Well, I guess if you use purple cabbage the color of your dish might completely change but, hey, I’m sure it’ll still taste good lol. Anyway, here are more vegetable ideas:
- Carrots
- Onions
- Napa cabbage
- Bell peppers
- Snow peas
- Mushrooms – shitake, baby bell, or button
- Baby bok choy
- Bean sprouts
- Spinach
How to Make Lo Mein Sauce
Aight Ms Sauce Boss, here are a few key ingredients you’ll need to make that iconic sweet and savory lo mein sauce that brings the whole dish together!
- Dark Soy Sauce: Ever wonder how restaurants give noodles that deep rich color? *enter dark soy sauce* It’s slightly sweeter than regular soy sauce but primarily used for its color.
- Soy Sauce: Regular soy sauce is needed to add saltiness and umami!
- Shaoxing Wine: This is a Chinese cooking wine commonly used in restaurants to enhance flavors in the dish.
- Oyster Sauce: An absolute must in every Asian pantry! It’s sweet. It’s salty. It’s umami.
- Sesame Oil: A little goes a long way to add that signature nuttiness you know and love to finish off the noodles.
See recipe card for quantities.
🔪 Instructions
- Step 1: Cook Vegetables Heat wok or large skillet on high with a little oil, then saute onions and garlic until fragrant and onions are slightly tender. Toss in the mushrooms and cook for 2-3 minutes, or until golden and tender, then add carrots, bell peppers, and cabbage. Cook for another 2-3 minutes, or until slightly tender but still crunchy in the middle.
- Step 2: Toss in noodles and pour in lo mein sauce. Gently stir and cook the noodles, being careful not to break the noodles. Cook for another few minutes, until the sauce is fully absorbed and noodles are tender. If the noodles look dry & need a little extra liquid, you can add a little water at a time. Be careful not to add too much so your sauce won’t get watered down.
- Step 3: Turn off heat & garnish with green onions. Remove and enjoy!
👩🏽🍳 Key Tips
- Use Large Wok or Skillet on High Heat: Cooking on a large cooking surface on high heat is crucial when stir-frying so your ingredients will beautifully brown instead of steam and turn mushy.
- Cut Veggies Thinly & Uniformly: No one likes eating a hard raw carrot with a sad soggy one in the same bite. Chop up those veggies the same size so they cook evenly!
- Don’t Step Away: Stir-fries cook SO quickly, so make sure you have all your ingredients ready before firing up the stove. This isn’t one of those recipes you can keep stepping away to prep while cooking because may turn around & find your food burned to a crisp.
- Cook Until Tender & Crisp: Stir-fry the veggies until they’re just tender while still slightly crisp in the center. The texture contrasts the chewy noodles SO well. Plus, this helps keep their beautiful vibrant colors!
- Unclump Noodles Before Stir-Frying: Before throwing your noodles in the pan, check if they’re still loose & flexible. Otherwise, rinse them under hot water for a couple seconds & drain well to loosen them up again. This is important for even cooking & without breaking the noodles.
What’s the difference between Lo Mein and Chow Mein?
Lo Mein and Chow Mein are two popular Chinese takeout dishes with slight differences. The main difference is that lo mein is made with thicker egg noodles and saucier, while Chow Mein is made with thinner egg noodles with less sauce for a crispier texture.
How to Store & Reheat Lo Mein
If you have any leftovers, let them cool to room temperature, then store them in an airtight container for up to 5 days in the fridge. Pssst, this is also the best lo mein recipe for meal prep 😉
To reheat, just microwave them until warm. If the noodles are a bit dry, you can add a splash of water to loosen up the noodles. Enjoy!
🥗 What to Serve with Vegetable Lo Mein
These vegetarian-friendly noodles are a complete meal from one pot, but here are a few ideas if you want to go full takeout mode! My Eggplant Tofu Stir-Fry recipe is a favorite (both at my house & from other readers). Toss together a quick Bok Choy Stir-Fry if you want more veggies or serve a comforting bowl of Hot & Sour Soup. And of course dessert – golden crispy Sesame Balls for the winnnn!
Let’s get cooking!
Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!
15-Minute Easy Vegetable Lo Mein
Watch How to Make It!
Ingredients
LO MEIN SAUCE:
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
INGREDIENTS:
- 8 ounces lo mein noodles
- 5 cloves garlic minced
- 1/2 onion thinly sliced
- 1 cup shiitake mushrooms thinly sliced
- 1 cup napa cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onion cut into 2-inch slices
- 1 teaspoon sesame seeds optional for garnish
Instructions
- In a bowl, combine the sauce ingredients – dark soy sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, & white pepper. Set aside.
- Prepare noodles according to the package. Set aside.
- Heat a large pan or wok on medium-high heat. Add about a tablespoon of oil then once it’s hot, toss in onions & cook for a few seconds, until they start to begin to turn tender but still crunchy. Add garlic & saute for a few more seconds, or until they’re fragrant.
- Add mushrooms & cook for 1-2 minutes, or until they become soft & golden.
- Add cabbage, bell peppers, and carrots. Cook for about 1 – 2 minutes, or until they begin to turn tender but still crunchy.
- Toss in noodles, pour in sauce, & gently mix together being careful not to break the noodles. Continue to cook for a few minutes until the sauce is completely absorbed into the noodles.
- Turn off the heat, add the green onions, & give a final few tosses to allow the green onions to wilt from the residual heat. Garnish with sesame seeds if you’re feeling fancy & enjoy!
Notes
- Versatile Veggies: Customize your lo mein with your favorite vegetables or use up those veggies hanging at the back of the fridge. Slice them thinly and uniformly for quick cooking.
- Convenient Lo Mein Noodles: Save time cooking with fresh lo mein noodles. Find them in the refrigerated section of Asian markets typically labeled “Lo Mein Noodles” but any fresh yellow egg noodles work! You can also use spaghetti noodles as a substitute, but half the noodle weight in the recipe since it’ll double once boiled.
- Soy Sauce Options: Regular and light soy sauce add saltiness. Dark soy sauce adds a rich color, so skipping this ingredient will make your noodles lighter in color. Easily find them at Asian markets.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
