Easy Vegetable Lo mein made in 20 minutes. You need lo mein noodles, broccoli, cabbage, mushrooms, carrot and bell pepper to make this healthy dish that tastes just like your favorite Chinese restaurant!
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 at home. It’s super easy to make and comes together in less than 20 minutes. The recipe is very family friendly, with even my 1-year-old slurping up her noodles and asking for “more mama!!!”.
If you want to speed up this recipe even faster for meal prep, you can chop up the vegetables in advance and keep them in your refrigerator. This will eliminate 5-10 minutes of time when you’re running in the door to make dinner!
You can serve this meal “as is”, but we love serving General TSO’s chicken or General TSO’s cauliflower on top of it too!
What type of noodles for Lo Mein?
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 you’re in a pinch and don’t want to run to the store you can also use spaghetti or linguine.
What’s usually in lo mein?
Lo mein is noodles, tender vegetables and a sauce. The vegetables differ from recipe to recipe, but I like to stick with broccoli, cabbage, mushrooms, carrot and red bell pepper. When sugar snap peas or snow peas are in season in the garden I love adding them in too!
The sauce is made up of vegetable broth, soy sauce, hoisin sauce, sesame oil, honey, ginger and red pepper flakes. This creates a very saucy lo mein so they’ll be no wishing that you doubled the sauce! If by chance you don’t have hoisin sauce, you can double the soy sauce.
How do you make Veggie Lo Mein?
First make the lo mein noodles in a pot of water. Follow the package for time, but usually it’s around 3-5 minutes. Drain the noodles and set 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, about 3 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 lo mein noodles and gently toss to coat the noodles.
Serve and enjoy homemade lo mein for dinner! 🙂
Other Chinese Recipes You’ll Like
General Tso’s Cauliflower
Chicken and Broccoli
Takeout General Tso’s Chicken
Chicken Chow Mein
Homemade Wonton Soup
Beef and Broccoli Stir Fry
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Vegetable Lo Mein
PrintIngredients
- 8 ounces lo mein noodles (you can also use spaghetti or linguine)
- 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.
Check out my recipe story for a quick walk through!
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!!
[email protected]'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.