This veggie-stuffed lo mein is a filling, super quick, super easy pasta skillet. It uses staple vegetables like cabbage and carrots, with peppers for a touch of color. Use what you have on hand – lo mein makes a great mix and match menu.
BE PICTURED IN; CHARACTERIZED IN:
Skillet noodle dishes like this Vegetable Lo Mein are some of my favorite weekday foods. Similar to my chicken lo mein recipe, this recipe is super quick, very tasty, and frankly better than many takeout options.
So, let’s dig and do some Lo Mein, and maybe, just maybe, feed the kids too!
What is Lo Mein Noodles?
There are many types of pasta that you can use for stir-fries like this one. Lo mein noodles come in a variety of diameters but are typically made from wheat.
In most supermarkets you can find the fresh noodles in the refrigerated section of the grocery store, but at least they have a dried noodle that you can find in the Asian section. For pan noodles, I recommend using a thicker noodle, not the super thin noodle you might find in a ramen package.
What’s in Lo Mein sauce?
I keep the sauce very simple for this recipe, but it still packs a lot of flavor. It’s a mix of the following:
- Hoisin sauce
- soy sauce
- sesame oil
- water
I like to make a little more sauce for Veggie Lo Mein than in my Chicken Lo Mein recipe because the veggies have more volume. A little more sauce will help bind everything together.
Vegetable swaps and substitutions
I’m sticking with the classic wok vegetables for this version: Mushrooms, peppers, cabbage and carrots. But don’t let that limit you! So many veggies would go well in this pan. Here are some ideas!
- Peas
- Chopped Asparagus
- Sliced zucchini
- baby spinach
- Tiny Eggplants
What do you serve with Vegetable Lo Mein?
This vegetable lo mein is a whole meal in itself. Stack it in a bowl and enjoy! However, if you want to go further, this is an excellent accompaniment to grilled meats or other hearty appetizers.
Can you make veggie lo mein ahead of time?
This dish is 100 percent best served straight from the pan the first day, but it stores and reheats relatively well — so you can make the whole dish ahead of time and reheat it for dinner or lunch over a couple of days.
Save and warm up
The lo mein noodles keep for a good three to four days in the fridge. They reheat really well in the microwave. I recommend adding a splash of water or a dash of soy sauce to bring the sauce back to life. You can also reheat these noodles in a skillet on the stovetop over low heat.
The father adds: Wasabi Edamame
Wasabi Edamame. This is a fun topper that I love for all kinds of stir-fries. I tend to like my food spicy, but my kids don’t eat super spicy things. I keep some of this wasabi edamame in the pantry to sprinkle on dishes like this. Seapoint Farms makes a delicious version that you should be able to find in most grocery store snack aisles.
The children’s certificate
I wish I could say I made a big pile of this lo mein for my two kids and they buried themselves in it, but that’s just not the case. To negotiate, I actually divided their plates into pasta and veggies, and YES, I certainly took the veggies out of the pan and separated them. Some might consider this madness, but it’s so much better than dinner battles.
Even with that separation, I think you’ll see a hint of three-year-old side eye in the photo above. Skeptical is an understatement, but the kids loved the noodles and loved having a little soy sauce for dipping. Even the vegetables were sampled in tiny portions. It wasn’t their best dinner experience, but we made it and they got to try some new flavors!
More pan noodle recipes:
- Beef and Broccoli Ramen Stir Fry
- Steak Noodle Shells with Miso Lime Dressing
- Soba noodle salad
- Sesame Noodle Salad
- Thai noodle salad with peanut sauce
- Easy Chinese Chicken Salad with Chow Mein Noodles
Easy Vegetable Lo Mein
ingredients
- For the sauce:
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1/4 cup soy sauce
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1/4 cup hot water
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2 tablespoons hoisin sauce
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1 tablespoon sesame oil
- For the lo mein:
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10 ounces lo mein noodles, fresh or dry
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2 teaspoons of salt
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1 teaspoon sesame oil
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2 tablespoons olive oil
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8 ounces cremini mushrooms, sliced
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1 red bell pepper, sliced
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1 carrot, grated
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1 small head of Chinese cabbage, chopped
- For garnish:
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Fresh spring onion, chopped
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Sesame seeds
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Wasabi Edamame (add father)
method
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Combine the sauce ingredients:
In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.
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Cooking the Lo Mein Noodles:
Fill a large saucepan with water and set on medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually about 4 minutes but check the package instructions for the noodles you are using.
Drain the noodles, place in a bowl and toss with sesame oil to prevent sticking.
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Cook Vegetables:
Place a wok or large skillet over medium-high heat. Once hot, add olive oil along with the sliced mushrooms and stir-fry for 2-3 minutes until the mushrooms lose their water and begin to brown slightly. Then add the peppers, carrots and cabbage. Cook for about 3 minutes, stirring regularly, until the vegetables have wilted.
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Add pasta and sauce:
Add the noodles along with the sauce and mix with the vegetables. The sauce should coat the pasta and vegetables. If the noodles seem dry, add more water, a tablespoon at a time.
Taste and adjust the flavor to your liking. For example, it needs a dash of soy sauce.
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Surcharge:
Serve the Veggie Lo Mein with scallions, sesame seeds, and wasabi edamame (if you like it spicy) for a nice spicy crunch.
leftovers! You can store leftovers in the fridge for 3-4 days. They reheat wonderfully in the microwave.
