vegetable lo mein

This vegetable lo mein is a really simple, versatile and healthy noodle dish. Vegetable lo mein can be a staple vegetarian meal or a meatless Monday dinner!

Vegetable Lo Mein

noodles

soy sauce

sesame oil

sugar sugar

five spice powder ((optional))

garlic ((minced))

mushrooms ((shiitakes, button mushrooms, or anything you like))

scallion

bell pepper ((red, orange, or yellow; julienned))

carrot ((julienned))

Shaoxing wine

snow peas ((trimmed))

greens

Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.

In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.

Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.

Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).

Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

This Easy Vegetable Lo Mein recipe is a delicious, one-pan meal that is done in 30 minutes or less. You&#039;ll get a plateful of veggies and chewy, silky noodles that are covered in a scrumptious umami-flavored stir-fry sauce! It hits the spot ALL the time!

soy sauce ((sub hoisin sauce))

maple syrup ((sub agave, coconut sugar

Shaoxing wine ((sub mirin or rice vinegar))

avocado oil

red bell pepper (, julienned)

carrot (, julienned)

garlic (, minced)

bean sprouts

spring onion (chopped (for garnish))

Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside. 

Cook the noodles according to the package direction. Drain and rinse with cold water. Set aside. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking. 

Heat a large pan or wok over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add the peppers and carrots. Stir fry for about 4-6 minutes until the veggies are crisp-tender. Keep things moving in the pan to avoid overcooking.

Add garlic and sauté until fragrant. About 30-60 seconds.

Lower the heat to medium and toss in the noodles and bean sprouts. Now pour in the sauce and gently toss to combine well. Cook for 1-2 minutes and frequently toss to warm and coat noodles. Remove from heat and garnish with green onion. Serve and enjoy!

Homemade vegetable lo mein is the perfect replacement when carryout can't get to you fast enough!

Simple “Just Like Takeout” Vegetable Lo Mein

spaghetti noodles (ramen noodles

olive oil

frozen cube garlic

frozen cube ginger

edamame

broccoli

carrots

water chestnuts

cabbage

Lo Mein Sauce

Sauce

Sesame oil

Make the sauce by putting all the ingredients into a jar with a lid and shaking well until combined.  Set aside.

Prepare the noodles according to directions.

In a large skillet over medium high high add olive oil, garlic and ginger cubes

Stir the ginger and garlic until they have melted into the oil (about 30 seconds)

Quickly add in the edamame, carrots and broccoli and let them start cooking, stirring occasionally makin sure everything cooks evenly

After about 8-10 minutes add in the water chestnuts and shredded cabbage.

Once the cabbage begins to wilt and the rest of the veggies are cooked through, add the cooked noodles into the pan.

Pour the sauce over the the entire mixture and over medium low heat toss until everything is thoroughly coated.

Serve and enjoy!

Instant Pot Vegetable Lo Mein is a quick and easy meal packed with healthy vegetables and cooked in a flavorful sauce. Made at home in only 20 minutes, you&#x27;ll have this delicious Lo Mein ready and on the table in less time than it takes to order takeout. 

Instant Pot Vegetable Lo Mein Recipe

Salt (adjust

Black Pepper (adjust to taste)

Sesame seeds

Vegetable Broth ((or water))

Ginger (paste)

Garlic (minced)

Soy Sauce

Vinegar (I used rice vinegar

Red chili paste (adjust

Brown sugar

Cabbage (thinly sliced)

Carrot

Bell Pepper (thinly sliced)

onion

In a bowl, add all the sauce ingredients. Whisk until evenly combined. Taste and adjust as needed.

Add the noodles to the instant pot (break spaghetti in half).

Pour the above sauce into the pot above the noodles. Add vegetables on top except broccoli. (check the video)

Seal your Instant Pot and set to manual, high pressure, 4 minutes. (see note for cooking time)

When Instant Pot is done cooking, do a quick pressure release.

Open the lid and add the broccoli florets (make sure they are cut into small pieces). Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. Add salt and black pepper to taste. Close the lid for 5 minute so the broccoli get cooked (do not pressure cook in this step).

Open the lid. Sprinkle some green onions and sesame seeds and serve.

https://content.jwplatform.com/videos/VTR7k9eZ.mp4

Instant Pot Vegetable Lo Mein is a quick and easy vegan meal packed with healthy vegetables and cooked in a flavorful sauce. Made at home in only 20 minutes, you’ll have this delicious Lo Mein ready and on the table in less time than it takes to order takeout.

Vegetable Lo Mein - Instant Pot

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.

bell peppers (thinly sliced)

coleslaw mix ((or shredded cabbage))

hoisin sauce

water

ginger

Fill a medium pan half way with salted water and bring to a boil. Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente (still with a little bite).

Drain ramen and set aside.

In the same pan, heat oil over medium-high heat. Add peppers and cook until crisp-tender (or to desired tenderness).

Stir in coleslaw mix and cook a couple minutes while you prepare the sauce.

In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.

Add cooked ramen and sauce back to the pan, stirring just until combined and heated through. Adjust seasoning to taste and serve.

https://www.youtube.com/watch?v=pG-oo6y5NcI

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! (MORE BELOW)

INGREDIENTS:

2 packages quick cooking ramen (170g total), seasoning pack removed
1 tablespoon oil
2 bell peppers thinly sliced
2 cups coleslaw mix (or shredded cabbage)
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons water
1 teaspoon sesame or other oil
1/2 teaspoon minced ginger

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/vegetable-lo-mein/

6 ING Vegetable Lo Mein | The Recipe Rebel

Fast, easy recipe for  Vegan Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this VEGAN dinner recipe is perfect for busy weeknights! Keep it vegan or add chicken breast or shrimp. Gluten-free adaptable.

Veggie Lo Mein Recipe

Chinese cooking wine (or mirin,

oyster sauce (optional– see notes)

maple syrup, sugar

liquid smoke (optional, see notes-but tasty)

white pepper

sriracha

wok oil, peanut oil or coconut oil

onion,

mushrooms

garlic cloves, rough chopped

ginger,

red bell pepper, thinly sliced

matchstick carrots

snow peas

Set water to boil and cook the noodles according to directions on the package.

Stir together the Lo mein Sauce ingredients in a small bowl.

Prep any and all veggies and set near the stove.

In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.

Add the noodles and give a good stir and toss a few times to incorporate.

Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.

Serve in two bowls, garnish with green onion.

YUM. best lo mein ive made, I've been trying to make a sauce that tastes this delicious for a long time and im glad ive finally found a recipe that hits the spot! This is the 3rd recipe of yours I've made (all in the past week) and they all have been delicious. I'm going to keep working my way through your recipes, followed to a tee (nothing needs adjusting imo) they are so yummy.

Thank you, we enjoyed your VEGGIE LO MEIN NOODLES recipe. Delicious! I replaced the noodles with brown rice noodles.

https://content.jwplatform.com/videos/VnfplTdl.mp4

A Quick & Easy Vegan Lo Mein recipe that can be made in under 20 minutes! This vegan Lo Mein noodle recipe is fully loaded with healthy vegetables and the most DELICIOUS Lo Mein sauce. Gluten-Free Adaptable! Perfect for busy weeknights! | A 30-second video

Veggie Lo Mein

Vegetable lo mein is your go-to recipe if you’re craving a quick and easy Asian stir-fry. Chinese noodles cooked in the instant pot are brought together with stir-fried, crunchy veggies in sauce for the most perfect and colourful lo mein ever!

oz Chinese noodles

tbsp sesame oil

10-12 sugar snap peas

5-6 white button mushrooms (sliced)

red bell pepper

yellow or orange bell pepper

green chillies

tbsp chilli garlic sauce

tbsp dark soy sauce

tsp black pepper

brown sugar

salt (optional)

Add the noodles and 1.5 cups water to the steel insert and fit the lid. Make sure the steam release vent is on 'sealing' and press the pressure cooking button (high). Set the timer to 4 minutes. Once the timer beeps, do a quick release by turning the steam release vent to 'venting.' Open the pot and remove the steel insert to prevent the noodles getting cooked further from the residual heat of the pot.

While the noodles are cooking in the pot, put a wok or frypan on the hob of your stovetop and heat the sesame oil. Add onions and after one minute, add the vegetables followed by the sauce ingredients: chilli garlic sauce, soy sauce, black pepper, brown sugar and a pinch of salt. Toss for 2-3 minutes, then remove from heat.

Add these vegetables (along with any scrapings and sauce) to the steel insert and put the steel insert back into the instant pot. Switch to sauté (normal) and mix the noodles and vegetables. Cook for 2-3 minutes more, stirring to make sure the noodles don't stick to the pot. Take the lo mein out in a platter and serve hot.

Instant Pot Lo Mein

Fill a large saucepan with 6-8 cups water and add a few drops of oil to it. Bring the water to a roiling boil and add the noodles to it. Once the noodles are al dente (cooked but still firm), drain the pan of the water and rinse the noodles with cold water to stop the cooking process. Keep them aside, covered.

Heat the sesame oil in a wok or large frypan and add the onions. Sauté for one minute or until the onions turn translucent. Add the rest of the vegetables immediately followed by the chilli garlic sauce, soy sauce, black pepper and brown sugar and a pinch of salt. Toss the vegetables for 2-3 minutes on high heat. They should still have some crunch when you add them to the noodles.

Add the stir-fried vegetables to the sauce pan in which you made the noodles and on gentle heat, toss them together until the noodles and vegetables are well mixed. Take out the lo mein in a platter and serve while it's still hot.

Stovetop Lo Mein

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!   

lo mein noodles ((you can also use spaghetti or linguine))

garlic (minced)

broccoli florets

cabbage (finely chopped)

mushrooms (sliced)

carrot (shredded)

red bell pepper (finely diced)

vegetable broth

cornstarch

honey

red pepper flakes

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.

Vegan Lo Mein combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges.

Vegan Lo Mein

rice (soba

mushrooms (sliced thin)

carrots (cut into large shaves)

baby bell peppers (sliced)

purple cabbage (shredded)

onions

recipe Asian Grilled Tofu

maple syrup or date syrup

rice vinegar

Sriracha

/2 teaspoon liquid smoke

Sesame Seeds

Limes

Preheat the wok to medium-high

Stir-fry garlic, onion, half the green onions, and mushrooms for 5 minutes; stir and toss in the wok.

Add the baby bell peppers, snow peas, and carrots; continue stirring, allowing the vegetables to cook (3 minutes)

Add a little water or vegetable broth if necessary.

Add the purple cabbage and green onions and stir fry (2 minutes)

If using tofu, add tofu and toss around to reheat.

STIR-FRIED VEGETABLES

Combine all the ingredients

Whisk together

Set aside

LO MEIN SAUCE

Grilled tofu according to the Asian Grilled Tofu

ASIAN GRILLED TOFU (Optional)

Cook noodles according to package directions.

Drain and rinse

Add sauce and allow noodles to soak up the sauce.

NOODLES:

Once the noodles have absorbed the sauce, add them to the bottom of serving bowls

Top with stir-fried vegetables and tofu

Top with sesame seeds, the rest of the green onions, and serve with lime wedges (optional)

SERVING LO MEIN

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