This Vegetable Lo Mein is the easy weeknight dinner you make when you want takeout flavors but fresher. The noodles are tender, the veggies stay crisp, and the sauce is savory with a touch of sweetness. It’s fast, cozy, and totally customizable.
Intro
Vegetable Lo Mein is one of those “clean out the fridge” meals that still tastes like a treat. You boil noodles, stir-fry veggies, whisk a quick sauce, and toss everything together. That’s it.
The standout trick is keeping the heat high so the vegetables stay crisp-tender. Then you add the sauce at the end so it coats everything without turning soggy.
This Vegetable Lo Mein recipe is a reader-style favorite because it’s quick, comforting, and honestly better than restaurant lo mein on a busy night.
Why You’ll Love This Vegetable Lo Mein
- Better than restaurant: Fresher veggies and you control the salt.
- Fast weeknight dinner: Ready in about 20 minutes.
- Family-friendly: Mild, savory flavors everyone likes.
- Meal prep friendly: Reheats well with a splash of water.
- Flexible: Use whatever vegetables you have.
Ingredients for the Best Vegetable Lo Mein
Noodles and Veggies
- Lo mein noodles (10–12 ounces) – Classic chewy noodles; spaghetti works in a pinch.
- Broccoli florets (2 cups) – Holds up well in stir-fry.
- Bell pepper (1 large, sliced) – Sweet crunch; any color works.
- Carrots (2, julienned) – Adds color and bite.
- Mushrooms (1 cup, sliced) – Adds savory flavor.
- Snap peas (1 cup) – Crisp and fresh.
- Shredded cabbage (2 cups) – Adds volume and mild sweetness.
- Garlic (3 cloves, minced) – Big flavor fast.
- Ginger (1 teaspoon, minced) – Bright, fresh taste.
Sauce
- Low-sodium soy sauce (1/4 cup) – Savory base; helps control salt.
- Hoisin sauce (2 tablespoons) – Sweet and rich flavor.
- Toasted sesame oil (1 tablespoon) – Nutty finish.
- Rice vinegar (1 tablespoon) – Brightens the sauce.
- Brown sugar (1 tablespoon) – Balances salty and savory.
- Black pepper (1/4 teaspoon) – Adds gentle bite.
Finish
- Sesame seeds (1 tablespoon) – Optional, but great.
- Green onions (2 tablespoons, sliced) – Fresh topping.
Vegetable Lo Mein Recipe Step-by-Step
- 1. Whisk the sauce: In a small bowl, whisk soy sauce, hoisin, sesame oil, rice vinegar, brown sugar, and pepper. Set aside.
- 2. Cook the noodles: Boil noodles in salted water until just tender. Drain well.
- 3. Stir-fry the veggies: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add broccoli, peppers, carrots, mushrooms, snap peas, and cabbage. Cook 4–6 minutes, stirring often, until crisp-tender.
- 4. Add garlic and ginger: Stir in garlic and ginger and cook 30 seconds until fragrant.
- 5. Toss everything: Add drained noodles and sauce. Toss 1–2 minutes until glossy and coated. If it looks too dry, add a splash of water and toss again.
- 6. Serve: Top with sesame seeds and green onions.
Tips for Perfect Vegetable Lo Mein
- Don’t overcook noodles: Al dente noodles hold up better.
- High heat is your friend: It keeps veggies crisp, not mushy.
- Sauce at the end: Helps everything stay glossy and not watery.
- Add a splash: A little water loosens the sauce if needed.
Variations & Substitutions
- Add protein: Toss in baked tofu cubes or cooked shrimp.
- Spicy: Add chili garlic sauce or red pepper flakes.
- Gluten-free: Use gluten-free noodles and gluten-free soy sauce.
- Extra veggies: Zucchini, baby corn, or bean sprouts work great.
Storing & Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Warm in a skillet with a splash of water.
- Freezer: Freeze up to 2 months (noodles may soften a bit after thawing).
Serving Suggestions & Pairings
- Serve with egg rolls, dumplings, or steamed edamame.
- Add a simple cucumber salad for crunch.
- Great for lunchboxes and meal prep.
Reader Review: This was honestly better than takeout. The sauce was perfect and the veggies stayed crisp!
If you make this Vegetable Lo Mein, leave a rating and tell me what veggies you used. Did you add tofu or keep it veggie-only?