Vegetable Lo Mein Noodles made with noodles, snap peas, bell pepper, mushrooms, and cabbage, sauteed and tossed in a sweet and savory Asian sauce. They’re typically made with Chinese noodles, but this recipe uses spaghetti noodles.
VEGETABLE LO MEIN NOODLES
Lo Mein is one of my favorite Asian comfort foods. Stir fried noodles with vegetables, tossed in a sweet and savory Asian sauce, what’s not to love?
I love to order it as Chinese take out, but I really love to make it at home. It’s much healthier, budget-friendly, and always ready in 30 minutes.
It easily ranks in the top favorite weeknight dinners of our meal rotation.
What kind of noodles are used in Lo Mein?
Lo Mein is traditionally made with Chinese wheat egg noodles. The noodles are boiled, much like spaghetti, drained, and later added to a wok or skillet.
Can you use spaghetti noodles in Lo Mein?
Yes! In fact, I often use spaghetti or linguine noodles because I always have them on hand.
I’ve also made Lo Mein with ramen rice noodles…they’re a great, gluten free alternative.
What’s the difference between Lo Mein and Chow Mein?
Lo Mein and Chow Mein are both Chinese noodle dishes.
The biggest difference is how the noodle dish is prepared.
Lo Mein noodles are boiled until soft and tossed with other ingredients.
Chow Mein noodles are fried and tossed with other ingredients.
I personally prefer Lo Mein because I’m crazy for any Asian noodles more than any other dish!
What is Lo Mein sauce made of?
Lo Mein sauce is a sweet and spicy sauce that’s often made with soy sauce, brown sugar, oyster sauce, sesame oil, and spices.
Because my recipe is both vegetarian and vegan, I skipped the oyster sauce.
I’ve seen a few people add Sriracha, or ginger paste, or hot sauce to kick things up a notch. I’m all for that too!
Wondering what vegetables to put in Lo Mein Noodles?
The beauty of this noodle recipe is that you can use any vegetables you like.
For this recipe, I used green onions, mushrooms, bell peppers, snap peas, and cabbage, but the possibilities are endless!
And I love hearing the experts say when we ‘stir fry’ vegetables, they’re better for us because the vegetables retain more nutrients when cooked for shorter periods of time.
So, let’s eat ALL the veggies we can get our hands on!
How do you make Lo Mein?
Here are my quick steps (see full recipe below)
1. Cook noodles; rinse, drain, and set aside.
2. Whisk together Lo Mein sauce ingredients and set aside.
3. Saute veggies.
4. Toss the noodles, veggies and sauce together.
5. Heat through; serve warm.
Vegetable Lo Mein Ingredients:
- soy sauce [reduced sodium]
- sugar
- sesame oil
- ginger
- noodles
- green onions
- mushrooms
- bell peppers
- snap peas
- cabbage
Kitchen tools I use for this recipe
- chef knife and cutting board
- small mixing bowl (to make sauce)
- 3 quart saucepot (to cook pasta)
- colander (to drain pasta)
- large nonstick skillet or wok
If you like Lo Mein, you’ll enjoy these Asian recipes:
Vegan Thai Peanut Zucchini Noodles
Instant Pot Thai Coconut Lentil Chickpea Curry
Vegan Thai Coconut Vegetable Curry
Traci Antonovich
Yields 2 quarts
Sautéed Chinese noodles with snap peas, bell pepper, and mushrooms in a sweet and savory, lo mein sauce.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 23 review(s)
Ingredients
- 1/4 cup Reduced-Sodium Soy Sauce
- 1 Tbsp Sugar (your choice)
- 1 tsp Sesame Oil
- 1 tsp Ginger (freshly ground)
- 14 oz Chinese Noodles (or spaghetti noodles)
- 2 Tbsp Sesame Oil
- 3 Green Onions (sliced, save green tops for garnish)
- 2 cups Mushrooms (chopped)
- 6-8 Mini Bell Peppers (chopped)
- 2 cups Snap Peas (sliced)
- 2 cups Green Cabbage (finely shredded)
Instructions
Cook NOODLES according to package directions; rinse in cold water, drain, set aside.
Meanwhile, in a small bowl, whisk together SOY SAUCE, SWEETENER, SESAME OIL, and GINGER; set aside.
Heat SESAME OIL in a large skillet; add GREEN ONIONS (whites), MUSHROOMS, BELL PEPPERS, and SNAP PEAS; sauté until tender, stirring as needed.
Add CABBAGE and sauté a few minutes until tender, stirring as needed.
Add cooked VERMICELLI and SAUCE; continue heating until warmed through, gently tossing as needed.
Notes
Serve warm or chilled; garnish with sliced green onions
Traci Antonovich
About my recipes: Minimal meat & more plants!
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