Vegetable Lo Mein

Skip the takeout menu: this vegetable lo mein is faster than delivery and tastes fresher. Chewy noodles and crisp-tender vegetables get tossed in a simple, glossy sauce of soy sauce, sesame oil and a vegetarian mushroom stir-fry sauce, all in one hot wok or skillet in about 30 minutes.

Get all your vegetables sliced before you turn on the heat, because once the stir-frying starts it goes quickly. For a heartier meal, toss in our Crispy Sesame-Ginger Baked Tofu, and if you love noodle night, try our Spicy Thai Peanut Noodles next.

Vegetable Lo Mein

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Chewy lo mein noodles stir-fried with mushrooms, cabbage, carrots, red bell pepper and snow peas in a glossy, savory-sweet sauce. The takeout favorite made at home in 30 minutes, and easy to make vegan.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

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For the sauce

• 3 tablespoons soy sauce
• 1 tablespoon vegetarian stir-fry sauce mushroom-based “oyster” sauce, or hoisin sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons brown sugar or maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water

For the lo mein

• 8 ounces lo mein noodles or spaghetti; use egg-free noodles for vegan
• 2 tablespoons neutral oil such as canola or vegetable, divided, plus a little for the noodles
• 8 ounces cremini or shiitake mushrooms sliced
• 1 medium carrot cut into matchsticks
• 1 medium red bell pepper thinly sliced
• 2 cups napa or green cabbage shredded
• 1 cup snow peas trimmed
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 4 green onions cut into 2-inch pieces
• 1 teaspoon sesame seeds optional, for serving

Method

 

1. Whisk all the sauce ingredients together in a small bowl until the cornstarch dissolves. Set aside.
2. Cook the noodles according to the package directions until just tender. Drain, rinse briefly under cold water so they don’t stick together, and toss with a few drops of oil.
3. Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Add the mushrooms and cook for 3 to 4 minutes, stirring only occasionally, until browned.
4. Add the remaining 1 tablespoon oil, the carrot and bell pepper and stir-fry for 2 minutes. Add the cabbage and snow peas and stir-fry for 2 minutes more, until everything is crisp-tender.
5. Add the garlic, ginger and green onions and stir-fry for 30 seconds, until fragrant.
6. Add the noodles, give the sauce a quick stir and pour it over. Toss with tongs for 1 to 2 minutes, until the noodles are hot and evenly coated and the sauce turns glossy.
7. Serve right away, sprinkled with sesame seeds.

Notes

Noodles. Fresh or dried lo mein noodles are traditional, but spaghetti or linguine work well. Many lo mein noodles contain egg, so check the label if you’re cooking vegan.

Add protein. Toss in cubes of baked or pan-fried tofu, or a handful of edamame, with the noodles.

Use what you have. Broccoli, bok choy, bean sprouts, zucchini or a bag of coleslaw mix all work.

Leftovers. Keep for up to 4 days in the refrigerator. Reheat in a skillet with a splash of water or in the microwave.

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Shopping list

Produce

• 8 oz cremini or shiitake mushrooms
• 1 medium carrot
• 1 red bell pepper
• 1 small head napa or green cabbage
• 4 oz snow peas
• 1 head garlic
• 1 small piece fresh ginger
• 1 bunch green onions

Pantry

• 8 oz lo mein noodles (egg-free for vegan) or spaghetti
• Soy sauce
• Vegetarian mushroom stir-fry (“oyster”) sauce or hoisin sauce
• Toasted sesame oil
• Rice vinegar
• Brown sugar or maple syrup
• Cornstarch
• Neutral oil (canola or vegetable)
• Sesame seeds (optional)