Vegetable Lo Mein
This Vegetable Lo Mein is a quick and flavorful weeknight dinner featuring tender noodles, fresh crisp vegetables, and a savory sauce inspired by classic Chinese takeout. It's easy to make, customizable, and perfect for a meat-free meal or to add your favorite proteins.
Servings: 4 servings
Ingredients
- 8 ounces lo mein noodles or spaghetti as a substitute
- 2 tablespoons vegetable oil or any neutral oil like canola or sunflower
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 medium carrot julienned or thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup snap peas trimmed
- 1 small zucchini julienned or sliced into thin strips
- 3 green onions sliced (separate white and green parts)
- 1 cup shredded cabbage green or purple
- 3 tablespoons soy sauce use low sodium if preferred
- 1 tablespoon oyster sauce use vegetarian oyster sauce made from mushrooms for a plant-based option
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar or maple syrup optional, for a touch of sweetness
- Freshly ground black pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by cooking the lo mein noodles according to the package instructions. If you’re using spaghetti, boil it until al dente. Once cooked, drain the noodles and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, and sugar (if using). Adjust the seasoning to your taste.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant but not burnt.
- Add the white parts of the green onions, carrots, bell pepper, snap peas, zucchini, and cabbage to the pan. Stir-fry for 4-5 minutes, or until the vegetables are just tender but still crisp, retaining their vibrant color and texture.
- Add the cooked noodles to the pan with the vegetables. Pour the sauce over everything and toss well to combine. Stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated and heated through.
- Remove from heat. Stir in the green parts of the green onions and season with freshly ground black pepper. Garnish with sesame seeds if desired. Serve immediately and enjoy your delicious bowl of Vegetable Lo Mein!
Equipment
- Large Skillet or Wok
- Small Bowl
- Pot for boiling noodles
Notes
Use fresh, crisp vegetables and avoid overcooking to maintain a nice crunch. The combination of soy, hoisin, and oyster sauces is key to the signature flavor. Prep all ingredients before cooking as stir-frying goes quickly. Customize by adding your favorite proteins or swapping vegetables. For a vegan version, use vegetarian oyster sauce and verify vegan-friendly hoisin and soy sauces. Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.