Lo mein is a Chinese take out family favorite with tender egg noodles and a slightly sweet and savory sauce. This vegetable lo mein makes for a quick and easy weeknight meal and is a great way to use up any extra veggies in the fridge.
This is one of my favorite weeknight meals because it's really easy to throw together and you can have it on the table in around 30 minutes. Also, the basic ingredients for the sauce and the noodles are easy to keep on hand so you can make it without much preplanning. Beyond the noodles and sauce there are no real rules to what goes in it. I just use whatever veggies or meat I have on hand.
Lo Mein Noodles
Lo mein noodles are a chinese egg noodle. They are available dried in the Asian food section of most supermarkets, but you may also find them fresh in Asian markets. If you can't find them you can substitute spaghetti noodles. They will be a bit chewier than lo mein noodles but still delicious.
How to make vegetable lo mein
- Cook your noodles according to the package directions. Mine called for cooking in boiling water for around 4 minutes.
- While the noodle water is coming to a boil prep your vegetables. You'll want to size them so they all cook in around the same time.
- Add vegetable oil to a large pan and cook the vegetables for 3 to 4 minutes stirring occasionally until softened but still crisp.
- While the vegetables cook you'll make the sauce by adding soy sauce, hoisin sauce, sesame oil, chicken broth, and cornstarch in a small bowl and then whisking to combine.
- Add the cooked noodles to the cooked vegetables and toss to combine.
- Pour in the sauce and bring to a simmer for around 1 minute until the sauce is slightly thickened and then stir or toss to coat everything in the sauce
Lo Mein Variations
- This recipe is very flexible. You can use just about any vegetables you like. Just adjust your size so they all cook in around the same amount of time or stagger adding them to the pan when cooking them.
- You can also add proteins to the dish if you'd like. Chicken and shrimp are some of our favorites, but beef and pork are great too. If using chicken, beef, or pork cut the meat into bite size strips and cook before you cook the vegetables and set aside, then add it back in with the noodles towards the end.
- If you like a little spice you can try adding some sriracha or garlic chili sauce. Or for a sweeter sauce add around a tablespoon of honey to the sauce.
Vegetable Lo Mein
- 10 oz lo mein egg noodles
- 1 tbsp vegetable oil
- 8 oz white mushrooms, sliced
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 1 cup celery, sliced
- 1 cup zucchini, sliced and quartered
- 1 tsp garlic, minced
Lo Mein sauce
- 2 tbsp Soy Sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- ¼ cup chicken broth
- 2 tsp corn starch
- Cook noodles according to package instructions then drain and set aside.
- Heat vegetable oil in a large pan and add the vegetables. Cook for 3-4 minutes until softened.
- While the vegetables cook whisk together the soy sauce, hoisin sauce, sesame oil, chicken broth, and cornstarch in a small bowl.
- Add garlic to the pan and cook for 30 seconds, until fragrant.
- Add the cooked noodles to the pan and toss to combine.
- Pour in the sauce and bring to a simmer for around 1 minute or until slightly thickened. Toss or stir to coat everything with the sauce before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.