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overhead view of vegetable lo mein on a white plate with chopsticks.
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4.56 from 25 votes

Vegetable Lo Mein Recipe

Homemade vegetable lo mein, made with fresh vegetables and the tastiest sauce ever, will satisfy all your cravings for takeout!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, pasta
Cuisine: asian, Chinese
Servings: 6 people
Author: Becky Hardin

Ingredients

  • 1 tablespoon sesame oil
  • 3 green onions sliced, divided
  • 3 cloves garlic minced
  • 8 ounces cremini mushrooms sliced
  • 8 ounces fresh snap peas
  • 1 red bell pepper julienned
  • 1 carrot julienned
  • 8 ounces dry lo mein egg noodles (see note)
  • Sesame seeds optional, for garnish

Lo Mein Sauce

  • 3 tablespoons low-sodium soy sauce (see note)
  • ½ tablespoon mirin
  • 1 teaspoon brown sugar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground ginger
  • ¼ teaspoons crushed red pepper flakes optional

Instructions

  • In a small bowl, whisk together the lo mein sauce ingredients and set aside.
    ½ tablespoon mirin, 1 teaspoon brown sugar, 1 teaspoon toasted sesame oil, ½ teaspoon ground ginger, ¼ teaspoons crushed red pepper flakes, 3 tablespoons low-sodium soy sauce
  • Heat the sesame oil in a wok or large skillet set over medium high heat. Add half of the green onions and garlic, cooking for 30 seconds until fragrant.
    1 tablespoon sesame oil, 3 green onions, 3 cloves garlic, 8 ounces cremini mushrooms, 8 ounces fresh snap peas, 1 red bell pepper, 1 carrot
    green onions and garlic cooking in oil in a wok.
  • Stir in the mushrooms, snap peas, bell pepper, and carrot. Cook, stirring frequently, until tender, 4-5 minutes.
    vegetables added to a wok.
  • Meanwhile, in a large pot of boiling water, cook and drain the noodles according to package instructions.
    8 ounces dry lo mein egg noodles
  • Stir in cooked noodles and sauce mixture and toss to combine. Serve immediately, garnished with remaining green onions and sesame seeds.
    Sesame seeds
    overhead view of vegetable lo mein in a wok.

Video

Notes

  • Noodles: If you can’t find lo mein noodles, opt for egg noodles; udon, ramen, or soba noodles; or even Italian spaghetti.
  • Soy Sauce: For gluten-free vegetable lo mein, use gluten-free noodles or rice noodles and swap the soy sauce for tamari or coconut aminos.
  • Feel free to add in any combination of vegetables you like, such as broccoli, edamame green beans, zucchini, baby bok choy, or water chestnuts.
  • For a boost of protein, add a few scrambled eggs, diced chicken, tofu, shrimp, or beef flank steak.
  • If you can't find mirin, you can use rice vinegar, white wine vinegar, dry sherry, or a sweet marsala wine instead.
  • Nutritional information does not include optional ingredients.
Storage: Store vegetable lo mein in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 202kcal | Carbohydrates: 36g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 428mg | Potassium: 375mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2815IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 1mg