Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
In just 20 minutes, you can skip the takeout and enjoy a tasty, Chinese-inspired Veggie Lo Mein cooked right in your own kitchen. Packed with fresh ingredients, this recipe delivers a pop of flavor in every bite! Saute your veggies, whip up a quick and easy sauce, and toss it all together with your lo mein noodles – and you’re done!
If you liked this recipe try our Fried Rice or our Kung Pao Chicken recipe!
MORE CHINESE DISH RECIPES:
Spicy Thai Noodles | Cauliflower Fried Rice
ingredients for Lo Mein
You will need:
FOR LO MEIN
- 6 oz. lo mein noodles, cooked and drained
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1/2 cup carrots, grated or sliced very thinly
- 1 cup bok choy leaves
- 1 red bell pepper, sliced thinly into strips
- 2 tablespoons sesame oil
- 2 green onions, sliced with a handful of the green parts reserved for garnish
FOR THE SAUCE
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 teaspoon ginger paste
- 1 tablespoon sesame oil
- 1/4 cup mirin
- 2 teaspoons sugar
- 1 teaspoon cornstarch dissolved in 1 teaspoon water, optional
Substitutions And Additions
Sriracha: For an extra spicy kick to your dish, sriracha works great. It adds a nice kick of spice and, if you like sriracha, adds a bit of that bold flavor to your dish.
Asparagus: For more crisp, fresh tastes in your meal, asparagus adds a great flavor to the Lo Mein.
Veggies: Almost any vegetable works well in this dish. Just adjust your cooking time accordingly.
Noodles: Spaghetti noodles or another long egg noodle can be substituted for lo mein noodles.
Mirin: Mirin is similar to sake, but with lower alcohol content and higher sugar content. You can substitute rice vinegar plus a bit of sugar if you can’t find mirin.
Chow Mein: Chow mein noodles can be used instead of lo mein. The difference between lo mein and chow mein noodles is that chow mein noodles are traditionally fried instead of boiled.
Chicken / Beef: Saute chicken or beef (I’d recommend marinating either of these in a teriyaki type marinade) in about a tablespoon of olive or sesame oil until cooked through. Remove from pan and continue with instructions for cooking vegetables. Add your meat back in at the end when you toss your noodles.
Shrimp: For shrimp, add to saute pan once vegetables have softened and cook for just a minute or two before adding sauce and pasta. Shrimp should not cook for more than 2-3 minutes or they just become tough.
How to Make this Lo Mein recipe
PRO TIP: To keep your cooked noodles from sticking, add them back to your pot after draining them and toss in a little sesame or cooking oil. Mix to coat the noodles in the oil. You don’t need much!
STEP ONE: Whisk together the sauce ingredients; dark and light soy sauce, ginger paste, sesame oil, mirin, and sugar in a small bowl and set aside.
PRO TIP: The dark soy sauce really adds a deeper color and some depth to the flavor. It also adds more salt to the sauce, so if you only use dark, definitely balance it with additional mirin and/or sugar.
STEP TWO: Heat the sesame oil over medium heat in a large skillet or wok. Toss all of the vegetables into the pan, stirring gently and stir-frying until softened, about 5 minutes.
PRO TIP: Have all of your ingredients measured and ready to go. When stir-frying, things move quickly and can burn fast – so have everything measured and ready to be added.
STEP THREE: Pour about half of the sauce over the vegetables and stir them together.
STEP FOUR: Add cooked pasta noodles and toss them to combine.
STEP FIVE: Add in any remaining sauce or as needed for flavor and color then heat it just until the noodles are warm all of the way through and the sauce is well distributed throughout the noodles.
PRO TIP: If your sauce isn’t as thick as you’d like, add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon of water) to the pan during the final couple minutes of simmering to thicken up the sauce. Make sure the cornstarch and water are well blended with no lumps before adding, then quickly stir to distribute it.
STEP SIX: Serve the dish immediately and garnish it with a sprinkle of green onion.
storage
IN THE FRIDGE: You can store your noodles in an airtight container for up to 5 days.
IN THE FREEZER: You can freeze your cooked noodles for about one month. Make sure to use freezer-safe bags or containers.
These homemade veggie lo mein noodles are a great way to whip up a veggie-packed meal without any hassle – it’s ready in 20 minutes! Make your own delicious, restaurant-quality Chinese food at home with this easy recipe, and you’ll see how easy it is to skip the takeout and make your own.
more recipes you’ll love
Lo Mein
Ingredients
- 6 oz lo mein noodles cooked and drained
- 1 cup mushrooms sliced
- 1 cup snow peas
- 1/2 cup carrots grated or sliced very thinly
- 1 cup bok choy leaves
- 1 red bell pepper sliced thinly into strips
- 2 tbsp sesame oil
- 2 green onions sliced with a handful of the green parts reserved for garnish
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 1/4 cup mirin
- 2 tsp sugar
- 1 tsp cornstarch dissolved in 1 teaspoon water optional
Instructions
- Whisk together soy sauce, ginger paste, sesame oil, mirin, and sugar.
- Heat sesame oil over medium heat in a large skillet or wok. Toss all of the vegetables into the pan, stirring gently and stir-frying until softened, about 5 minutes.
- Pour about half of the sauce over the vegetables and stir.
- Add cooked pasta noodles and toss to combine.
- Add the remaining sauce or as needed for flavor and color then heat just until noodles are heated through and sauce is well distributed throughout noodles.
- Serve immediately. Garnished with a sprinkle of green onions if desired.
This is seriously the best – so delicious and easy!
GOOD EATS
Easy, Authentic and Delicious !! I made this with fried Tofu as a vegetarian option.