10 MINUTE, EASY Vegetable Lo Mein! This simple recipe uses dry lo mein noodles and lots of vegetables to make a healthy dish that tastes just like your favorite Chinese restaurant! I love that the authentic sauce is made with basic pantry ingredients!
There’s been one favorite Chinese dish that’s been hard for me to conquer in the kitchen over the years, lo mein. I love the noodles, the sauce and all the fresh vegetables that are chopped up in it. I love ordering a plate full of lo mein and shocking everyone as I eat every single noodle. I love lo mein. From the Chinese restaurant to my own kitchen has been hard though. First you have to find the right noodles, and then you have to cook them just right. The most important part is making the sauce. The sauce needs to taste authentic while gently coating the noodles and vegetables.
But finally… finally…. I got it! I’ve made Chinese restaurant quality lo mein noodles at home! And now I’m sharing with you so everyone can get their lo mein on!
First, lets talk about the vegetables as this is vegetable lo mein. You’ll need chopped cabbage, a small chopped green pepper and shiitake mushrooms. Shiitake mushrooms really help make this meal taste authentic so try to get them if you can. I know they are more expensive than regular button mushrooms, but if you have a Asian grocery around they’re shockingly cheap there. If you can only get button mushrooms, it will still work.
The noodles are important. You want dry lo mein noodles. You can look for these at your Asian grocer, or in the International food aisle at your grocery store. Even stores like Walmart and Target sell lo mein noodles today so you shouldn’t have a hard time finding them. If all else fails, go on Amazon. My dry noodles were $1.99 for a 2 pound bag at my Asian grocery store.
Enjoy your Chinese Restaurant quality Lo Mein Noodles at home!
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves minced garlic
- 2 teaspoons fresh ginger minced
- 12 oz package of dry lo mein noodles
- 2 tablespoons olive oil
- 2 cups cabbage shredded
- 1 small green pepper chopped
- 1/2 cup shiitake mushrooms
- In a bowl mix together soy sauce, sesame oil, honey, garlic and ginger.
- Bring pot of water to a boil and add your lo mein noodles. As a bonus, I like to add a vegetable bouillon cube to the water to give the noodles even more taste. Cook accordingly to package, usually 2-4 minutes. Drain.
- Heat olive oil in a large pan over medium high heat. Add all your vegetables and cook for 5 minutes.
- Stir in lo mein noodles and soy sauce mixture. Mix until all combined. Cook for 2 minutes.
- Serve and enjoy!
- Servings: 4