Vegetable Lo Mein Noodles are pasta noodles, sautéed with snap peas, bell pepper, mushrooms, and cabbage, tossed in a sweet and savory Asian sauce. They’re ready in 30 minutes and have become one of our favorite weeknight dinners.
Vegetable Lo Mein Noodles
I’ve been making this recipe for many years…and every time I eat it, I think “dayum girl, share this with your people already!”
So, here I am, giving you one of my favorite, fast recipes!
It’s not rocket science to whip up an Asian inspired lo mein noodle dish.
But we’re also not just opening a box of noodles and a bottle of pre-made sauce here {even though it’s almost that easy}.
Nahhhh. We’re using fresh, raw vegetables, stir frying them with noodles, and making our own quick sauce.
Best part is, we’re in complete control of our salt.
You know how I feel about that [WINNING!]
Also, the experts say that when we stir fry vegetables, they’re better for us because the vegetables retain more nutrients when cooked for shorter periods of time.
Sometimes I really like what the experts have to say. So, let’s eat ALL the lo mein noodles we can get our hands on!
How to make lo mein
Here are my quick steps (see full recipe below). But, ask anyone else and they probably do it differently.
1. Cook noodles; rinse, drain, and set aside
2. Make lo mein sauce and set aside
3. Saute veggies and/or proteins
4. Toss noodles, veggies and sauce together
5. Heat through; serve warm
What is lo mein sauce made of?
In my recipe, I use reduced sodium soy sauce, sugar, sesame oil, and ginger.
I’ve seen a few people add Sriracha or hot sauce to their recipe to kick things up a notch.
That sounds like the perfect thing to do if mine’s too tame for you.
What are lo mein noodles made of?
Lo mein is traditionally made with wheat noodles, so it’s not typically thought of as a gluten free dish.
I usually use everyday spaghetti or linguine noodles, but these Ramen Rice Noodles are the perfect, gluten free option.
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 Vegetable Lo Mein, check out these other healthy Asian recipes:
Vegan Thai Peanut Zucchini Noodles
Instant Pot Thai Coconut Lentil Chickpea Curry
Vegan Thai Coconut Vegetable Curry
Traci Antonovich
Yields 2 quarts
Snap peas, bell pepper, mushrooms, and cabbage are sautéed with noodles and tossed in a sweet and savory Asian sauce.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 14 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 Noodles (your choice)
- 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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