veggie lo mein

*if using fresh lo mein noodles, cook them al dente or under. You will be cooking them more once they are added to the wok and you don&#39;t want to over cook them. 

Vegetable Lo Mein with Cabbage and Mushrooms

vegetable oil (split)

onion (sliced thin)

garlic (minced)

carrots (sliced thin or julienned)

Chinese cabbage (sliced into thin strips

(8 oz.) package mushrooms (shiitake

shaoxing wine

lb. lo mein noodles (cooked al dente, reserve 1/2 cup pasta water*)

soy sauce

soy sauce, soy sauce

hoisin sauce

oyster sauce

sugar

salt

scallions (sliced into long strips)

Heat 1 tablespoon vegetable oil in your wok, or large non-stick skillet, over medium high heat. After a minute or two, add the onions and sauté for a few minutes. Add the garlic and continue to sauté for another minute. Add the carrots and the cabbage and add in the remaining tablespoon of vegetable oil. Mix, toss and let cook for a few minutes. Add in the mushrooms and continue cooking for about 2 to 3 minutes.

Pour in the shaoxing wine and toss again. Add in the cooked noodles and pour in 2 tablespoons of the pasta water; you can use more later if needed but start with just a little. Toss and add in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar and salt. Mix together, taste and adjust anything as needed. Add the scallions and toss together one last time. Serve and enjoy while hot.

Craving Chinese take out but don't want to wait?! This homemade vegetable lo mein recipe is quick, easy and tastes just like the real deal. Made with simple ingredients and no fancy sauces, this is the perfect simple weeknight dinner.

Quick &amp; Easy Vegetable Lo Mein

noodles of choice (I used brown rice spaghetti)

olive oil

garlic

inch thumb fresh ginger (grated)

green onions

baby bella mushrooms

snow peas

red bell pepper (sliced thin)

carrot (julienned)

baby spinach

tablespon toasted sesame oil

brown sugar

sriracha

boil water

Bring a large pot of water to a boil and cook the noodles according to package instructions. 

saute garlic

In a medium saute pan, add the finely minced garlic, scallions and freshly grated ginger. Saute with the olive oil for 2-3 minutes. 

add mushrooms

Add in the sliced mushrooms and saute for 5 minutes, allowing the mushrooms to wilt slightly. 

add veggies

Add in the snow peas, carrot and sliced bell pepper. If you notice anything sticking, add in a splash more oil. 

let steam

Cover the pan and let the vegetables steam for 5 minutes to soften. 

add sauce

Remove the lid and add in the soy sauce/tamari, toasted sesame oil, brown sugar and sriracha. Stir well to combine. 

combine veggies and noodles

Combine the veggies with the noodles and combine together to coat the noodles with the sauce. Add in the spinach and chopped green onions and stir well.

Simmer

Let simmer for 5 minutes to absorb all of the flavor and let the spinach wilt. If you can let it sit for longer (about 15 minutes) even better because the noodles will soak up more flavor.

taste

Taste and adjust seasonings as desired. I usually add an additional tablespoon of soy sauce because I love it so much, but you can add red pepper flakes, extra sriracha for spice etc. 

serve

YUM! I added broccoli and thinly sliced chicken for my meat eaters. I think next time I'll double the sauce but everyone loves it! It's on the meal rotation, thanks!!!

Very easy and super delicious. We subbed in a couple things we didn’t have on hand so we used white onion instead of shallots and we added broccoli and chili oil. Thank you!

SO FREAKING GOOD! Even my picky girlfriend loves this dish! Thanks so much!

Ahhh-mazing!!! This dish tasted just like what I had at the restaurant! So very pleased. I will definitely be making this again. I have already shared the recipe. Thank you so much for sharing your recipe.

Thank you so much for this recipe. It came out perfect and my husband loves it!! So far I've made 3 dishes from your website and each one comes out so delicious! You're definitely my go to now for vegan dinner meals! Thank you again ❤️

I had some cauliflower lying around and decided to make this for lunch. So glad I did, its absolutely delicious, with or without the crispy chickpeas. My husband even had seconds. Will definitely make this again.

Delicious!
Made this, following the recipe except I did not put in the spinach and put in some roast duck I had for meat. The sauce was perfect. I used lo mein noodles. Thank you!

Sooooo delicious! Thank you for this great recipe and all the effort you put on this site!

Our quick and easy Veggie Lo Mein is the perfect dinner for a delicious 30-minute dinner for meatless Monday or any night of the week!

Veggie Lo Mein (Easy Veggie Stir Fry with Noodles)

soy sauce (sub coconut aminos for gluten-free)

coconut sugar

fresh ginger (grated (sub ginger paste))

sesame oil

fish sauce

black pepper

sriracha (optional (adjust to desired spice level))

spaghetti noodles (sub gluten-free or lo mein noodles)

butter (sub olive oil)

fresh pea pods (halved)

carrots (peeled & sliced (about ¾ cup))

celery (sliced)

bell pepper (sliced (any color))

broccoli florets

onion

mushrooms (sliced)

Make Sauce: In a small bowl, add ⅓ cup soy sauce, 1 tablespoon garlic, 1 teaspoon coconut sugar, 1 teaspoon fresh ginger, ½ teaspoon sesame oil, ¼ teaspoon fish sauce, ¼ teaspoon ground black pepper, and 1 ½ teaspoons sriracha (if using). Whisk to combine and set aside.

Boil: Bring large pot of water to a boil and cook 8 ounces spaghetti noodles, al dente, according to package instructions.

Sauté: Meanwhile, bring a large cast iron skillet to a medium high heat. Add 2-3 tablespoons butter and let melt. Add 1 tablespoon garlic and allow to cook until fragrant, about 1-2 minutes.

Cook Veggies: Add 1 cup fresh pea pods (halved), carrots, celery, bell pepper, 1-2 cups broccoli florets and red onion. Stir to mix and allow to cook until vegetables become soft enough to pierce with fork, about 6-7 minutes, moving around periodically.

Mushrooms: Add 8 ounces fresh mushrooms and stir to combine. Cover and allow vegetables to continue cooking, about 2-3 minutes.

Combine: Drain the cooked pasta and add to pan. Pour sauce over and stir to combine, allowing sauce to coat the noodles and vegetables.

Serve: Enjoy immediately!

This recipe is always a hit in my house, and you should definitely try it with the water chestnuts :)
It’s also delicious cold as leftovers!

This is so delicious and very easy and quick to make! Will definitely become a weeknight staple dinner.

I made this the other night and LOVED it. My husband and teenage son really liked it too. It was a little spicy for me (but that didn’t stop me from eating it), so I was planning on cutting back on the sriracha and I can’t eat mushrooms (they don’t agree with me) so I just left them out but it was still wonderful. This is going to become a regular meal in my home, we love all the veggies. Thank you for the recipe.

I make the Veggie Lo Mein every week! It is so good and feels healthy with all the veggies in it. I do not use the fish sauce or Siracha and it is still delicious!

I doubled the sauce recipe and marinated chicken thighs in it too... WOW! Tasty, tasty, and so easy. 

Thank you!

We loved this! It was a little too spicy for my kids so next time we would probably skip the siracha!

Made this for dinner tonight and my husband &amp; I both really liked it! Super quick and easy to make - we will definitely be making it again soon!

This is delicious!  It was a hit with the whole family!  I’ll be making this over and over. I doubled it and we have none left!

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