This Vegetable Lo Mein Recipe is prepared in just 20 minutes! Soft egg noodles loaded with mushrooms, broccoli, pepper and carrots in a flavor-packed sauce.
If you like Chinese and Asian dishes, try our popular chicken fried rice, or the chicken stir fry, and for the seafood fans, the shrimp stir fry. Restaurant quality recipes at a fraction of the price!
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what is lo mein?
Lo mein is a classic Chinese dish consisting of egg noodles. The noodles are often accompanied by vegetables and/or meat or just plain lo mein noodles.
This homemade Vegetable Lo Mein is amazing. Packed with so many vegetables, Chinese egg noodles and a flavorful classic lo mein sauce, you’ll never want to order lo mein at a restaurant again. The dish is so quick to make at a fraction of the price of carryout.
how to make vegetable lo mein?
- Cook noodles. Cook the noodles according to package instructions. Drain once cooked and close lid to keep the noodles warm.
- Cook vegetables. Meanwhile, prepare the vegetable. Cut broccoli into medium/large florets. Quarter the mushrooms and cut carrots and pepper into thin strands. Add all the vegetables to a skillet and cook until desired tenderness. Stir in the garlic and ginger and cook until fragrant.
- Prepare sauce. Whisk together the ingredients for the sauce. Add sauce to vegetables and add the noodles. Cook until sauce begins to bubble and pasta is reheated. Serve immediately.
how to make lo mein sauce?
This lo mein sauce is amazing and so quick to prepare. It adds so much flavor the vegetable and noodle lo mein.
To make the lo mein sauce, whisk together the sesame seed, honey, Sriracha, chicken broth and cornstarch until well combined. TIP: The sauce does have a bit of a kick to it from the Sriracha, if you don’t like spicy food, leave it out completely or add less.
frequenlty asked questions-
Yes! You can prepare lo mein in advance one of two ways. Option 1: Completely prepare the dish and reheat to serve. Option 2: Cook noodles, saute vegetables and prepare sauce keeping everything separate. Then just combine and cook before serving.
Mein noodles are located in the Asian aisle in most grocery stores. You can also order them online. THESE are the noodles we usually purchase and have also tried THESE with great results.
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I would not recommend freezing the vegetable lo mein.
Yes, most definitely. You can add chicken, shrimp or beef to the dish with wonderful results. TIP: I’d highly recommend making a portion and a half of the sauce (or doubling the sauce) if you’ll be adding protein so the noodles aren’t dry.
Yes, you can totally substitute with your favorite vegetables. Snow peas, baby corn, green beans, onion would all work great in the lo mein.
Though the Chinese egg noodles have a distinct taste and texture, they can easily be substituted for Ramen noodles or spaghetti (even angel hair).
Ramen noodles- Cook according to package instruction and continue with the recipe, just don’t overcook the pasta, it will become mushy.
Spaghetti noodles- Cook according to package instructions and continue with the remaining instructions.
We love this recipe, like BIG time. If your kids don’t care for vegetables, just prepare theirs plain and load on the vegetables for yourself, ha! No reason to limit yourself because of the kids’ undeveloped taste buds ;). You can also add chicken to their plain lo mein for a heartier meal.
try these other easy 30-minute meals:
- Chicken Carbonara– a wonderful Olive Garden copycat recipe.
- Cajun Chicken Pasta– so much flavor in one dish.
- Chicken Wraps– the easiest recipe for lunch or dinner.
- Philly Cheesesteak– better than a restaurant sandwich.
Vegetable Lo Mein Recipe
- 8 oz lo mein noodles
- 8 oz mushrooms, quartered or halved
- 1 cup medium broccoli florets
- 1 large carrot, cut into thin strands
- 1/2 red pepper, sliced
- 3 garlic cloves, minced
- 1 Tbsp ginger, grated
- 2 Tbsp green onion, chopped
- 1 Tbsp oil, for sautéing
- 2 Tbsp unsalted butter, for sautéing
lo mein sauce-
- 1 tsp sesame oil
- 3 Tbsp honey
- ½ tsp sriracha or hot sauce, optional
- 1/4 cup low-sodium soy sauce
- 1/3 cup chicken broth
- 1 tsp cornstarch
- Cook lo mein noodles according to package instructions. Drain, cover and set aside to keep warm.
- Quarter mushrooms. Cut broccoli into medium florets. Cut the carrot into thin strands. Slice pepper into thin strands.
- In a large skillet, over med/high heat, saute mushrooms, broccoli, carrots, and peppers with oil and butter until fully cooked.
- In a bowl combine all the ingredients for the lo mein sauce.
- Once the vegetables are cooked add the minced garlic and ginger and cook until fragrant.
- Add the lo mein noodles into the vegetables and pour in the sauce.
- Mix and cook until noodles are reheated. Stir in green onion.