Vegetable Lo Mein
Springy noodles, crisp rainbow vegetables, and a savory garlic-soy sauce — this homemade Vegetable Lo Mein has all the slurpable comfort of your favorite takeout, ready in 30 minutes. It is endlessly customizable with whatever is in your crisper drawer.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Total time
- 30 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 8 oz (225 g) lo mein noodles or spaghetti
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 2 medium carrots, cut into thin matchsticks
- 2 cups shredded cabbage
- 8 oz (225 g) mushrooms, sliced
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin for a vegetarian version)
- 1 teaspoon toasted sesame oil
Instructions
- Cook the noodles in a large pot of salted boiling water until just tender, about 1 minute less than the package directs. Drain, rinse under cold water, and toss with 1 teaspoon of the oil to prevent sticking.
- Whisk the soy sauce, oyster sauce, sesame oil, and 2 tablespoons of water in a small bowl to make the sauce. Keep it within reach of the stove — lo mein cooks fast once the heat is on.
- Heat the remaining oil in a large wok or skillet over high heat. Add the carrots and bell pepper and stir-fry for 2 minutes until they begin to soften.
- Add the mushrooms, cabbage, and snap peas and stir-fry for another 3 minutes until the vegetables are crisp-tender and bright.
- Push the vegetables to the sides of the wok, add the garlic and ginger to the center, and stir for 30 seconds until fragrant.
- Add the drained noodles and pour the sauce over everything. Toss continuously for 2 minutes until the noodles are glossy and evenly coated.
- Taste and adjust — a splash more soy sauce for saltiness or a pinch of sugar to balance. Serve hot, topped with sliced scallions if you like.
Pro tips
- Have every ingredient chopped and the sauce mixed before the wok gets hot — stir-frying moves too fast for mid-cooking prep.
- Use a light hand with the sauce at first; you can always add more, but over-sauced noodles turn soggy.
- Rinse the noodles in cold water right after draining so they stay springy and do not clump.
- For a protein boost, toss in 1 cup of sliced cooked chicken, shrimp, or firm tofu.
Frequently asked questions
Can I use spaghetti instead of lo mein noodles?
Yes — spaghetti or linguine are the closest substitutes and work perfectly. Cook until just al dente so they stay springy when tossed with the sauce.
How do I keep the vegetables crisp?
Cook over high heat and in a single uncrowded layer if needed. Pull the pan off the heat while the vegetables still look slightly underdone — they finish cooking in the residual heat.
Is lo mein vegetarian?
This version is vegetarian; use hoisin sauce instead of oyster sauce to keep it fully meat-free. The sauce can be made vegan with a mushroom-based oyster sauce.
How long do leftovers keep?
Refrigerate for up to 3 days in an airtight container. Reheat in a skillet over medium heat with a splash of water to loosen the noodles.