Vegetable Lo Mein

Easy Lo Mein noodles made with noodles and fresh vegetables in a simple lo mein sauce. It's scrumptiously savory, sweet and ready in 30. Learn how to make lo mein and skip the takeout!

VEGETABLE LO MEIN

What's not to love about lo mein? Stir-fried vegetables, tossed with pasta in a sweet and savory sauce. Yeah, this one's on my regular rotation. The best part is, it's healthier, budget-friendly, and ready in 30 minutes. This lo mein recipe also uses everyday ingredients available at most grocery stores!

What kind of noodles are used in Lo Mein?

Lo Mein recipes typically call for wheat noodles that you boil, drain, and toss with other ingredients in a wok or skillet. But, you can use any noodle for this Asian noodle recipe. I often use spaghetti or linguine noodles because I always have them on hand.

I love this rice ramen when I need a gluten-free option for Asian noodle recipes. I can hardly tell I'm eating a rice noodle when I use it in this recipe.

Chow Mein vs Lo Mein: What's the Difference?

Lo Mein and Chow Mein are both Chinese noodle dishes made with wheat noodles. The major difference between them is how the noodles are prepared in the manufacturing process.

• Chow mein noodles are fried, then packaged.
• Lo Mein noodles are boiled or steamed, then packaged.

I prefer lo mein noodles because they're not fried.

Both noodles require boiling before they can be turned into noodle entrees. However, chow mein noodles can be used straight from the package (dry) and crumbled up as garnish or toppings for Asian dishes like salad, soups, and entrees.

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 recipe both vegetarian and vegan, I skipped the oyster sauce. You can also add Sriracha, ginger paste, or hot sauce to kick things up a notch.

The best vegetables for Lo Mein

The beauty of this Asian 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!

How do you make Lo Mein?

1. Boil the pasta according to package instructions; rinse, drain, and set aside.
2. Whisk together lo mein sauce ingredients and set aside.
3. Saute the veggies.
4. Toss the noodles, veggies, and sauce together.
5. Heat through; serve warm.

* Get the full recipe below

How to meal prep lo mein noodles

1. Follow the recipe below, but do not add the sauce to the noodles and vegetables. Instead, package it into 2-4 oz portioned containers.
2. Allow the cooked veggies and noodles to cool, then portion into meal prep containers.
3. Store meal prepped portions in the refrigerator up to 4 days.
4. To reheat, pour the lo mein sauce over the noodles and reheat until fully warmed through. Use your favorite reheating method, stirring as needed. You might like to eat the noodles cold too!

Lo Mein Recipe Tips:

• Substitute any long, thin noodle for lo mein noodles in this recipe.
• Use a reduced sodium soy sauce to cut down on the sodium.
• Once the pasta/noodles have been boiled, rinse them under cold water to remove excess starch and prevent them from over-cooking.
• Prepare ingredients up to 3 days in advance to save time cooking on a busy weeknight.

Recommended tools

• chef knife and cutting board
• small mixing bowl (to make the sauce)
• 3-quart saucepot (to cook the noodles)
• colander (to drain pasta)
• large nonstick skillet or wok

More healthy Asian recipes

• Kale Sesame Noodles
• Asian Slaw with Quinoa
• Chicken Banh Mi Sliders
• Easy Peanut Sauce
• Chicken Fried Rice
• Stir Fry Vegetables in Black Bean Sauce