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Finished Vegetable Lo Mein

Vegetable Lo Mein: One-Pan, 20 Minutes

This homemade vegetable lo mein is packed with crunchy vegetables, perfectly seasoned noodles, garlic, ginger, and a delicious combination of soy sauce, sesame oil, and a touch of sweetness. Best of all, everything comes together in one skillet or wok, making preparation and cleanup incredibly easy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Noodles and Vegetables
  • 8 ounces lo mein noodles
  • 1 tablespoon vegetable oil
  • 1 medium carrot julienned
  • 1 red bell pepper sliced
  • 1 cup shredded cabbage
  • 1 cup broccoli florets
  • ½ cup sliced mushrooms
  • 3 green onions chopped
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger
Lo Mein Sauce
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetarian mushroom sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • ¼ teaspoon black pepper
  • 2 tablespoons water

Method
 

  1. Cook the noodles according to package instructions, drain, and set aside.
  2. Whisk together all the sauce ingredients in a small bowl.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add garlic and ginger and sauté for 30 seconds.
  5. Add carrots, broccoli, mushrooms, and bell peppers. Stir-fry for 2–3 minutes.
  6. Add cabbage and green onions and cook for another 1–2 minutes.
  7. Add cooked noodles and pour the prepared sauce over everything.
  8. Toss thoroughly and cook for 2–3 minutes until the noodles are evenly coated.
  9. Garnish with sesame seeds and extra green onions.
  10. Serve immediately.

Notes

  • Use fresh lo mein noodles whenever possible for a chewy texture.
  • Do not overcook the vegetables; they should retain a slight crunch.
  • Prepare the sauce before starting to stir-fry.
  • Use tamari or gluten-free soy sauce if you need a gluten-free alternative, and check the noodle and mushroom sauce labels.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.