This Vegetable Lo Mein is easy to make and comes together in under 30 minutes! It makes for the perfect healthy weeknight dinner and can easily be made gluten-free if needed.
A healthy Vegetable Lo Mein
This recipe for Vegetable Lo Mein is filled with good-for-you veggies like spinach, snow peas, red peppers and carrots. It’s a versatile recipe and you can add any other veggies you love, like broccoli or kale.
These noodles are seasoned with just some soy sauce, vegetarian oyster sauce, sesame oil and a touch of coconut sugar for sweetness. If you want to make this recipe gluten-free, just be sure to use a gluten-free soy sauce (or tamari) and gluten-free noodles.
Why you’ll love this recipe
- This recipe comes together in under 30 minutes is perfect for busy weeknights when you don’t have a lot of time to cook.
- These noodles hold up well in the fridge, so you can make a double batch and have leftovers for the next day.
- It’s loaded with healthy veggies and the recipe can be modified to add in any vegetables you love.
How to make Vegetable Lo Mein?
Add the vegetables to a pan with some oil and stir-fry them up until they’re nice and tender. Don’t be shy to add A LOT of spinach here-it’ll wilt down! Once the veggies are cooked, add in the cooked noodles.
Pour the sauces into the pan and toss everything together until all the noodles are covered. If the noodles start to stick to the bottom of the pan, add a splash of water or vegetable broth.
Serve immediately and optionally topped with some sliced green onions. Store leftovers in an air-tight container in the fridge.
What is the difference between Lo Mein and Chow Mein?
The main difference between Lo Mein and Chow Mein is the cooking method.
Both Lo Mein and Chow Mein use Chinese egg noodles, but with Lo Mein, the noodles are boiled and stir-fried so they’re soft. Chow Mein noodles are stir-fried to be super crispy.
Lo Mein tends to be easier to make at home, and a healthier option.
Tips for making this recipe perfectly
- Preheat the pan before adding the oil and vegetables. This will help prevent the veggies from sticking to the pan, and also ensure that the pan is super hot, giving it a nice sizzle similar to a wok.
- Slightly undercook the noodles before adding them to the pan. The noodles will continue to cook as they stir-fry, so if you cook them completely before adding them to the pan, you’ll end up with slightly overcooked noodles.
- Always taste and adjust accordingly. Depending on exactly how many veggies and noodles you use, you may end up needing slightly more sauce. Taste and adjust seasoning if needed before serving. (You may just need a tiny extra splash of soy sauce!)
More noodle recipes to try
If you tried this Vegetable Lo Mein or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Vegetable Lo Mein comes together in under 30 minutes for a quick and easy weeknight dinner!
- 1–2 tbsp vegetable oil
- 3 green onions, chopped
- 1 2-inch piece of ginger, chopped
- 3 garlic cloves, chopped
- 1 large carrot, julienned
- 1 red pepper, julienned
- 1 cup snow peas
- 2 cup spinach
- 5–6 ounces chinese egg noodles, or gluten-free spaghetti if needed (*use spaghetti for vegan option), cooked.
- 1 tbsp vegetarian oyster sauce
- 1 tbsp dark soy sauce (*use tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp coconut sugar (can sub regular sugar)
- 1 tsp sriracha
- 1–2 tbsp water or vegeteable stock as needed
- Heat the vegetable oil in a large pan, then add the green onions and ginger and let cook on medium-high heat for 2 minutes.
- Next add the garlic, carrot, pepper and snow peas and mix everything together, letting cook for another 2-3 minutes until the veggies are tender, then add the spinach and mix until wilted.
- Add in the noodles and sauces and stir until everything is mixed together. If the noodles stick to the pan a bit, add 1-2 tbsp of water or vegtable stock to help deglaze.
- Remove from heat and serve immediately.
Preheat the pan before adding the oil and vegetables. This will help prevent the veggies from sticking to the pan, and also ensure that the pan is super hot, giving it a nice sizzle similar to a wok.
Slightly undercook the noodles before adding them to the pan. The noodles will continue to cook as they stir-fry, so if you cook them completely before adding them to the pan, you’ll end up with slightly overcooked noodles.
Always taste and adjust accordingly. Depending on exactly how many veggies and noodles you use, you may end up needing slightly more sauce. Taste and adjust seasoning if needed before serving. (You may just need a tiny extra splash of soy sauce!)
- Serving Size: 1/4 recipe
- Calories: 200
- Sugar: 4g
- Sodium: 280mg
- Fat: 4.6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
Keywords: healthy stir fried noodles, healthy lo mein, vegetarian lo mein
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!