This Vegetable Lo Mein is the cozy, better-than-takeout dinner you can make at home in about 30 minutes. The noodles are glossy, the veggies stay crisp-tender, and the sauce is savory with a tiny touch of sweetness. It’s a one-pan kind of meal that’s perfect for busy weeknights.
Introduction
When you need an easy weeknight dinner that feels like your favorite takeout order, Vegetable Lo Mein is the answer. It’s quick, flexible, and uses simple pantry staples. My family always goes back for seconds, and it’s become a reader favorite for meal prep.
The standout here is the quick sauce—soy sauce, garlic, and a little brown sugar—plus a fast toss in a hot pan so everything stays bright and flavorful. You’ll make this Vegetable Lo Mein once and then keep it on repeat.
Why You’ll Love This Vegetable Lo Mein
- Better than takeout: Fresh noodles and crisp veggies taste brighter at home.
- One-pan cleanup: Everything comes together in one skillet or wok.
- Meal prep friendly: Reheats well for lunches all week.
- Customizable veggies: Use what you have—this is super forgiving.
- Cozy and satisfying: Savory sauce + noodles = comfort food vibes.
Ingredients for Vegetable Lo Mein
Noodles
- Lo mein noodles (12 oz): Classic chewy noodles that hold sauce well.
- Swap: Spaghetti or ramen noodles in a pinch.
Vegetables
- Bell peppers, sliced (1–2 cups): Sweet crunch and bright color.
- Carrots, shredded or matchstick (1 cup): Adds sweetness and texture.
- Snap peas (1 cup): Crisp-tender bite.
- Swap: Broccoli florets or green beans.
- Mushrooms, sliced (1 cup): Adds savory, “meaty” flavor.
Sauce
- Low-sodium soy sauce (1/3 cup): Savory base without getting too salty.
- Swap: Tamari for gluten-free.
- Brown sugar (2 tbsp): Balances the salty sauce with a gentle sweetness.
- Swap: Honey (2 tbsp).
- Sesame oil (1 tbsp): Nutty flavor that makes it taste like a restaurant dish.
- Garlic, minced (3 cloves): Big flavor fast.
- Cornstarch (1 tsp): Helps the sauce cling to the noodles.
- Water (1/4 cup): Loosens the sauce so it coats evenly.
Optional Finish
- Green onions, sliced (2): Fresh pop.
- Sesame seeds (1 tsp): Light crunch.
How to Make Vegetable Lo Mein
- 1. Boil noodles according to the package until just tender, then drain and toss with a tiny drizzle of oil so they don’t stick.
- 2. Whisk soy sauce, brown sugar, sesame oil, garlic, cornstarch, and water until smooth. If it tastes strong, that’s normal—it will mellow on the noodles.
- 3. Stir-fry vegetables in a large skillet or wok over medium-high heat for 4–6 minutes, until crisp-tender and lightly browned at the edges.
- 4. Add noodles to the pan and pour in the sauce. Toss constantly for 1–2 minutes, until the sauce thickens and coats everything.
- 5. Finish with green onions and sesame seeds. If it looks too thick, add a splash of water and toss until silky.
Tips for Perfect Vegetable Lo Mein
- Use high heat: It keeps veggies crisp and adds light browning.
- Don’t overcook noodles: Slightly firm noodles hold up better in the pan.
- Choose low-sodium soy sauce: Easier to control salt at the end.
- Add sauce last: Tossing quickly prevents soggy vegetables.
- Keep it moving: Constant tossing helps the sauce coat evenly.
Variations & Substitutions
- Add protein: Toss in cubed tofu or scrambled eggs for extra staying power.
- Spicy twist: Add 1–2 tsp chili garlic sauce or a pinch of red pepper flakes.
- Peanut style: Stir 1 tbsp peanut butter into the sauce for creamy noodles.
- Gluten-free: Use tamari and gluten-free noodles.
- Leftover idea: Pack into lunch containers and reheat with a splash of water.
Storing & Reheating
Store Vegetable Lo Mein in the fridge for up to 4 days in an airtight container. Reheat in a skillet over medium heat with 1–2 tbsp water to loosen the sauce.
Freezing is possible for up to 2 months, but the noodles can soften—best enjoyed fresh or from the fridge.
Serving Suggestions & Pairings
- Pair with a simple cucumber salad or steamed edamame.
- Add a side of miso soup for a cozy weeknight dinner.
- Serve with extra sautéed veggies if you want it extra hearty.
- Great for meal prep lunches with a sprinkle of green onions on top.
Reader Review: “This vegetable lo mein tastes just like my favorite takeout, but fresher. The sauce is perfect and it reheats so well!”
Made this Vegetable Lo Mein? Leave a rating and tell me what veggies you used—did you go heavy on mushrooms, or add broccoli?
Print
Vegetable Lo Mein (Best Ever, Easy, Better Than Takeout)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and tasty vegetable lo mein made with vibrant vegetables, savory sauce, and stir-fried noodles. This dish is vegan, customizable, and perfect for any meal.
Ingredients
For the Lo Mein:
8 ounces lo mein or spaghetti noodles
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 bell pepper, thinly sliced
1 medium carrot, julienned
1 cup broccoli florets
1/2 cup sliced mushrooms (shiitake or button mushrooms)
1/2 cup snap peas or snow peas
1/4 cup green onions, sliced (for garnish)
For the Sauce:
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon maple syrup (or honey)
1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)
1/2 teaspoon chili paste or sriracha (optional for heat)
Instructions
Cook the noodles. Cook the lo mein noodles (or spaghetti) according to the package instructions. Drain and set aside.
Make the sauce. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, maple syrup, ginger, and chili paste (if using). Set aside.
Stir-fry the vegetables. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and garlic, and cook for 2 minutes until fragrant.
Add the vegetables. Add bell pepper, carrot, broccoli, mushrooms, and peas. Stir-fry for 5–7 minutes, until the vegetables are tender but still crisp.
Combine with noodles. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything to combine, ensuring the noodles are evenly coated with the sauce.
Serve. Garnish with sliced green onions and serve hot. Enjoy!
Notes
Protein option: Add tofu, tempeh, or edamame for extra protein.
Make it gluten-free: Use gluten-free noodles and tamari instead of soy sauce.
Customize veggies: Feel free to swap in other veggies like cabbage, zucchini, or bok choy based on your preference or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-fry
- Cuisine: Chinese-inspired