If you’re craving Chinese take-out and can’t wait for delivery, these 15-minute easy Vegetable Lo Mein will save the day! They’re healthier, faster, and better than takeout!
Lo Mein is one of those dishes that’s just loaded with so much goodness! Chewy bouncy noodles, crisp veggies, a savory sauce, & tender protein if you’re up for it!
You want to satisfy your noodle craving ASAP, look no further! This better than takeout recipe is what your stomach is looking for.
What You’ll Need:
- Choosing Lo Mein Noodles: I HIGHLY recommend buying pre-cooked lo mein noodles out of convenience! Fresh noodles will always be so much faster to cook than dried. You can find them in the refrigerated section of Asian markets, however, if you have a hard time finding them, spaghetti noodles can also work as an alternative.
- Vegetables: This recipe includes red bell peppers, mushrooms, snap peas, & bean sprouts, which add robust flavor and texture while cooking in only a few minutes!
Tips for Easy Vegetable Lo Mein
- Prep for Success: The most important thing in stir-fries is having all your ingredients ready before turning on the stove. Things move very quickly when cooking and the last thing you want is scrambling to gather ingredients. You might find your food burnt!
- Keeping Vegetables Fresh & Crunchy: When cooking, keep things moving and pay close attention to the vegetables so they don’t overcook. They should be cut thinly so they’ll finish cooking quickly!
- Size Matters: When cooking, especially in stir-fries, you want the ingredients to be cut in similar sizes and styles so they finish cooking at the same time. You don’t want some vegetables raw while others are soggy!
Note that this easy Vegetable Lo Mein recipe is highly customizable! Have any vegetables or protein hanging out in the back of your fridge? This Lo Mein recipe i
Complete Your Meal with Other Restaurant Faves at Home!
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- Wonton Soup Recipe (Simple & Delicious!)
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15-Minute Easy Vegetable Lo Mein
Ingredients
Ingredients
- ¼ medium onion sliced
- 3 garlic cloves minced
- ¼ teaspoon ginger grated
- 2 shiitake mushrooms sliced
- ¼ red bell pepper thinly sliced
- ½ cup cabbage shredded
- ⅓ cup snap peas
- 5 oz lo mein noodles
- ½ cup mung bean sprouts
Sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
Instructions
- Prepare noodles according to the package. Set aside.
- In a bowl, combine the sauce ingredients. Set aside.
- Heat a large pan or wok on medium-high heat. Add 1 tablespoon of oil then once it’s hot, toss in onions. Saute for about 1 minute or until they begin to become tender but still crunchy. Add in garlic and ginger and saute for a few more seconds, or until fragrant.
- Add in mushrooms, bell peppers, and snap peas. Cook for about 1 - 2 minutes, or until they just begin to soften.
- Add in cabbage then cook for another 1 - 2 more minutes.
- Toss in noodles and pour in the sauce. Continuously stir until everything is well coated. Finish with the mung bean, give it a final few tosses until they slightly wilt, then turn off the heat. Enjoy!
Notes
- Vegetables: Feel free to swap out and / or add in any of your favorite veggies! This recipe is also a great way to use up any vegetables hanging out at the back of the fridge that needs to be used up! Just remember to cut the vegetables thinly and uniformly so they cook quickly.
- Lo Mein Noodles: I HIGHLY recommend buying pre-cooked lo mein noodles out of convenience! Fresh noodles will always be so much faster to cook than dried ones. You can find them in the refrigerated section of Asian markets, however, if you have a hard time finding them, spaghetti noodles can also work as an alternative.
- Soy Sauce / Dark Soy Sauce: Regular and light soy sauce is the most common and accessible at grocery stores. They add saltiness to the dish. Dark soy sauce, on the other hand, is used for the rich dark color it gives food. You can easily find it at local Asian markets. If you do omit it, just keep in mind that your sauce will come out lighter in color.
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Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
I help you create delicious quick & easy Asian & Asian-inspired recipes in the comfort of your own home! I'm a firm believer that just because you're short on time, doesn't mean you have to sacrifice flavor.
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