Takeout cravings, solved! This veggie lo mein comes together in under 20 minutes with stir-fried broccoli, cabbage, and your favorite fridge veggies. Coated in a rich ginger-soy sauce, it’s a flavorful and fast dinner fix.
Easy Vegetable Lo Mein Recipe
This is my go-to vegetable lo mein recipe when I’m craving one of my favorite Chinese food dishes, but want to cook it at home. It’s super easy to make and comes together in less than 20 minutes. This lo mein with cabbage and broccoli recipe is very family friendly, with even my 2-year-old slurping up her noodles and asking for “more mama!!!”.
If you love classic vegetable stir fry with noodle dishes, this is sure to hit the spot. Packed with fresh vegetables and tossed in a savory sauce, it’s the perfect balance of flavor and simplicity – plus homemade everything is always better!
Meal prep tip: Want to make it even quicker? Chop up the vegetables in advance and keep them in the refrigerator. This will save you 5-10 minutes when you’re running in the door to make dinner!
Want more dish ideas made with broccoli? Try my chicken chow mein with broccoli and homemade chicken and broccoli stir-fry next!
What kind of noodles do you use for lo mein?
The noodles you choose make all the difference! For an authentic texture and flavor, opt for dry lo mein noodles or chow mein noodles, which are designed to hold up perfectly in stir-fries. Brands like Ka-Me, Wel Pac, and Simply Asia are popular options and can usually be found in the international aisle of your local grocery store.
But don’t worry if you’re in a pinch and don’t have lo mein noodles on hand. Spaghetti noodles are a great substitute and work surprisingly well for vegetable stir fries with noodles. Just cook them al dente to ensure they don’t get too soft when tossed with the sauce and vegetables. The result is still a delicious, satisfying bowl of lo mein!
How to Make Vegetable Lo Mein Quickly
Start by cooking the lo mein noodles in a pot of boiling water. Check the package for specific cooking times—it’s typically about 3-5 minutes. Once cooked, drain the noodles and set them aside.
In a large skillet heat up olive oil and minced garlic and then add in your vegetables. Continue cooking them until they’re tender, this takes just a couple minutes.
Start to make the sauce by mixing the broth and cornstarch together in a bowl. Add this into the skillet with the rest of the sauce ingredients.
Continue to cook on medium high heat until the sauce thickens. Finally, add in the cooked lo mein noodles and gently toss to coat the noodles.
Serve and enjoy homemade lo mein for dinner! 🙂
Storing Leftover Lo Mein
Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Pin for later:
Vegetable Lo Mein with Cabbage and Broccoli
PrintIngredients
- 8 ounces lo mein noodles (you can also use spaghetti noodles in a pinch)
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups broccoli florets
- 1 cup cabbage finely chopped
- 1 cup mushrooms sliced
- 1 carrot shredded
- 1 red bell pepper finely diced
For the sauce:
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 3 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
Instructions
- Bring a pot of water to a boil. Add lo mein noodles and cook according to packaging, probably 3-5 minutes. Drain noodles.
- Heat olive oil and garlic in a large skillet over medium high heat. Add in broccoli, cabbage, mushrooms, carrot and pepper. Stir fry vegetables until tender, about 3-4 minutes.
- In a small bowl mix vegetable broth and cornstarch together until smooth. Add to skillet. Add soy sauce, hoisin sauce, sesame oil, honey, ginger and red pepper flakes. Continue to cooking, stirring frequently, until the sauce thickens.
- Add in cooked lo mein noodles to pan and gently toss to coat. Serve and enjoy.
Joseph Segari says
Tremendous reminded me of a Chinese restaurant.
Carol at Wild Goose Mama says
Lo Mein is one of my favorite dishes. It’s something often order for lunch. I eat at my desk.
So I have enough for two or even three lunches. If a client comes in and it gets
cold, I can heat it up easily in a microwave or it tastes great cold.
Anna @ shenANNAgans says
Oodles of noodles, I love em. My cupboard and fridge have a solid supply of them. Such a great weeknight eat, can’t wait to give your recipe a go. 🙂
Dannii @ Hungry Healthy Happy says
You have reminded me that I need to have a trip to the Chinese supermarket. I like to oick up some new things to try and of course stock up on noodles.
handmade by amalia says
Oh, thank you for sharing this, Pamela. It looks amazing. I’m going to try it as soon as I buy the noodles, already have the other ingredients at home.
Amalia
xo\
All That I'm Eating says
Love the sound of this, always good to eat more veggies and a great one for midweek cooking too.
sippitysup says
A wonderful dish so well explained. No more takeout lo mein for me. GREG
cheri says
Hi Pamela, veggie lo mein is one of my favorite week-night dishes to prepare, we have it at least once every week or two. Love the noodles you used and your sauce sounds amazing. Have a great week-end!
Monica says
Your lo mein looks wonderful, Pamela! My son loves noodles and we’d all love this. I really like the fresh ginger you put in the sauce. Lo mein is so good to make at home – much healthier and you can customize with delicious veggies like you did here. Nice!!
Angie@Angie's Recipes says
Delightful! Love noodles with lots of veggies.
Suzanne says
I’m going to try this love lo mein and never made it myself. This sounds so easy and delicious,
Asha says
I could have noodles everyday. Love chinese food and this look so good.
xx
Debbie from MountainMama says
I have been looking for a good Asian dish to make to go with some Sake I got – I’m excited to try this!!
Kari says
This looks so yummy!
Mary Frances says
Great dish!! Hope you were safe and warm during the blizzard.