30-minute Lo Mein Noodles are pasta noodles sauteed with snap peas, bell pepper, onions, mushrooms, and cabbage. They’re tossed in a sweet and savory, simple lo mein sauce. Skip the Chinese takeout and save money with homemade Asian noodles!
VEGETABLE LO MEIN NOODLES
Lo Mein is one of my favorite Asian noodle dishes.
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 ready in 30 minutes, and ingredients can be obtained at most grocery stores!
It easily ranks in the top favorite weeknight dinners of our meal rotation.
What kind of noodles are used in Lo Mein?
Lo Mein recipes often call for Chinese wheat egg noodles.
The noodles are boiled, drained, and later stir fried in a wok or skillet with other ingredients.
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 this Lo Mein recipe with ramen rice noodles as a gluten free alternative. They were made for this Asian noodle recipe!
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 noodles simply because they’re not fried.
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.
In order to make my lo mein recipe 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!
Best vegetables for 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 Noodles?
1. Cook spaghetti noodles; rinse, drain, and set aside.
2. Whisk together le mein sauce ingredients and set aside.
3. Saute fresh veggies.
4. Toss the noodles, veggies and sauce together.
5. Heat through; serve warm.
* Grab recipe card below for full instructions
Vegetable Lo Mein Ingredients
- reduced sodium soy sauce
- 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
Vegetable Lo Mein Noodles
Ingredients
For the sauce:
- 1/4 cup Reduced-Sodium Soy Sauce
- 1 Tbsp Sugar
- 1 tsp Sesame Oil
- 1 tsp Ginger freshly ground
For the Lo Mein:
- 14 oz Spaghetti Noodles
- 2 Tbsp Sesame Oil
- 3 Green Onions sliced, save green tops for garnish
- 2 cups Button Mushrooms chopped
- 4 mini Bell Peppers chopped
- 2 cups Snap Peas chopped
- 2 cups Napa Cabbage shredded
Instructions
- Cook SPAGHETTI NOODLES according to package directions; rinse in cold water, drain, set aside.
- Meanwhile, in a small bowl, whisk together SOY SAUCE, SUGAR, 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 SPAGHETTI NOODLES and SAUCE; continue heating until warmed through, gently tossing as needed.
- Serve warm or chilled; garnish with sliced green onions
RECIPE NOTES
Nutrition
Traci Antonovich
About my recipes: Minimal meat & more plants!
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