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!

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