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This Vegetable Lo Mein recipe 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.
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I love making noodles for a quick and easy weeknight dinner. Anything from Thai Red Curry noodles to Singapore noodles, they always take under 30 minutes to make and are filling and delicious.
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.
Since taking cooking classes in Southeast Asia, I’ve been developing viral noodle recipes for years from my easy Miso Noodles to my life changing Peanut Butter Noodles. I’ve made and tested this recipe dozens of times in my weeknight dinner rotation to perfect the balance of salty, savoury and spicy.
Recipe Highlights
- Ready in 30 minutes: This recipe comes together in under 30 minutes and is perfect for busy weeknights when you don’t have a lot of time to cook.
- Meal prep friendly: These noodles hold up well in the fridge, so you can make a double batch and have leftovers for the next day.
- Veggie forward: Loaded with healthy veggies for a nourishing meal.
- Customizable: Add or customize and veggies you love to try adding in some tofu like this Sticky Tofu.
Key Ingredients
- Noodles: You can find these noodles at your local Asian market, or substitute with spaghetti noodles, ramen noodles or rice noodles like I use for these easy sesame noodles.
- Snow Peas: this is a classic vegetable in lo mein that adds some crunch and sweetness. You can also substitute with snap peas. Snow peas are also delicious in a Vegetable Chow Mein.
- Vegetarian oyster sauce: if you’re not vegetarian you can also use regular oyster sauce.
*This is just a recipe overview. The full recipe ingredients with measurements and instructions can be found below in the recipe card.
How To Make Vegetable Lo Mein
Step 1: Add the garlic, ginger and green onions to a pan and sauté.
Step 2: Add the vegetables to a pan and stir-fry them up until they’re nice and tender.
Step 3: Add the cooked noodles, then pour the sauces into the pan and toss everything together until all the noodles are covered.
Step 4: Serve immediately and optionally topped with some sliced green onions. Store leftovers in an air-tight container in the fridge.
How To Store
Store leftover Lo Mein in a sealed container in the fridge for up to 3 days.Reheat the lo mein in the microwave or in a pan on the stove. If the lo mein noodles are sticking together from being in the fridge, add a small splash of water to the noodles to help loosen them up.
Jess’s Tips
- Preheat the pan: Make sure the pan is hot before adding the oil and vegetables. This helps prevent sticking and gives you that quick sizzle that mimics a wok.
- Slightly undercook the noodles: Cook the noodles just until tender but still a little firm. They’ll finish cooking in the pan, which prevents them from becoming soft or mushy.
- Taste and adjust before serving: The amount of sauce needed can vary depending on how many noodles and vegetables you add. Taste at the end and adjust with a splash of soy sauce if needed.
- Add more spinach than you think: Spinach wilts down a lot once it hits the heat, so don’t be shy. A big handful quickly cooks down to very little. If you have extra spinach use it in a batch of Sweet Potato Lentil Curry.
- Have everything ready before cooking: Lo mein comes together fast, so prep your sauce, noodles, and vegetables ahead of time for smooth cooking.
- Keep the heat fairly high: Stir frying over medium high heat helps the vegetables stay crisp and prevents the noodles from steaming instead of frying.
Frequently Asked Questions
You can add any type of vegetables you love to this lo mein! Some great options are Chinese broccoli, bok choy, broccoli, snap peas, corn, spinach or kale.
Try adding some crispy air fryer tofu, tempeh, seitan or edamame beans to this lo mein dish for some extra plant-based protein!
It’s great on its own, or served with one pan baked dumplings, vegetable summer rolls, or a simple Asian cucumber salad.
Try These Recipes Next
Main Dishes
30 Minute Thai Drunken Noodles (Pad Kee Mao)
Pasta & Noodles
15 Minute Asian Garlic Noodles
Recipes
Spicy Sichuan Noodles
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!
Vegetable Lo Mein Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Stir-fry
- Cuisine: Chinese
Description
This Vegetable Lo Mein comes together in under 30 minutes for a quick and easy weeknight dinner!
Ingredients
- 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
Instructions
- 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 vegetable stock to help deglaze.
- Remove from heat and serve immediately.
Notes
Preheat the pan before adding oil and vegetables for better stir frying.
Cook the noodles just until al dente since they finish cooking in the pan.
Taste and adjust the sauce at the end with a splash of soy sauce if needed.
Add more spinach than you think since it wilts down quickly.
Prep all ingredients ahead since lo mein cooks fast.
Cook over medium high heat to keep vegetables crisp.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 200
- Sugar: 4g
- Sodium: 280mg
- Fat: 4.6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
It was sooo good! Paired it with some home made chili oil and it was amazing!!
So happy you enjoyed Sarah!
Can you make a bunch of the sauce and keep it in the fridge?
Hi Em, absolutely!
This was great! I like a lot of flavor so I added more soy sauce as well as chili powder and crushed red pepper + salt and pepper. I let the veggies cook a lot longer too to make them nice and tender. Was so good we all had seconds!
Thank you Patience! Happy you enjoyed!
My husband and I switched to vegetarianism about a year ago, so we’re always looking for new recipes to add. We have tried different lo mein recipes and felt like they always fell flat on flavor, but we really wanted to avoid take-out and the unknown additives or salt content, so we were thrilled when we tried your recipe! My entire family (including our daughters, ages 3 and 6) LOVED this recipe! The lo mein was flavorful and full-bodied and didn’t have that greasy after-taste of Chinese take-out. We did not have oyster sauce on hand, so I substituted it with vegan fish sauce since we had it in our cabinet already. Overall, excellent recipe that we have saved for future lo mein cravings!!
Hi Natasha, so happy you and your family loved the recipe! Homemade noodles are definitely a healthier option than take out, and so easy to make at home when you have the right combination of flavours! 🙂
Made this tonight subbing snow peas for mushrooms and added baked tofu strips. Was absolutely delicious! Will be putting this on my regular rotation!
Thanks for the review Karen! Glad to hear you enjoyed the recipe 🙂
What can I replace sriracha with?
You can simply leave it out