vegetarian lo mein recipe

Written ByJenny Smyth Posted on
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The Best vegetarian lo mein recipe

I’ve been making vegetarian lo mein for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is one of their favorites. The dish originated in China, where lo mein is a popular stir-fry made with wheat flour noodles.

I love that this recipe is easy to customize with your favorite vegetables and seasonings. One of the best things about lo mein is how versatile it is – you can serve it as a main dish or as a side, and it’s perfect for any occasion. I like to serve it with a simple stir-fry sauce made with soy sauce, garlic, and ginger.

My kids also love helping me make the sauce from scratch. When I’m short on time, I’ll often use pre-cut vegetables and pre-made sauce to make the recipe even quicker. But trust me, the homemade version is worth the extra effort – it’s so much better!

We like to serve lo mein with a variety of vegetables, including broccoli, carrots, and bell peppers. I’ve also experimented with different types of noodles – some brands work better than others, but they all taste great in the end. One thing I’ve learned is that using fresh vegetables makes all the difference in this dish.

If you’re looking for a new recipe to try, I highly recommend giving vegetarian lo mein a shot. It’s easy to make, delicious, and fun for the whole family to enjoy together.

Vegetarian Lo Mein

4.7 from 1067 votes

This quick and easy vegetarian lo mein features chewy noodles tossed with crisp vegetables in a savory soy-based sauce. It is a satisfying weeknight dinner that comes together in under 30 minutes.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles and Vegetables

8 ounces dried lo mein noodles or spaghetti
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, julienned
4 ounces snow peas, trimmed

For the Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper
1/4 cup vegetable broth

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the lo mein noodles and cook according to package directions until al dente, typically 3 to 5 minutes.
3Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process, then set aside.
4While the noodles cook, prepare the sauce by whisking together the low-sodium soy sauce, dark soy sauce, hoisin sauce, toasted sesame oil, sugar, ground white pepper, and vegetable broth in a small bowl.
5Set the sauce aside near the stove for easy access during stir-frying.
6Heat a wok or large skillet over high heat until a drop of water sizzles on contact.
7Add the vegetable oil and swirl to coat the surface, then add the sliced onion and minced garlic.
8Stir-fry for 30 seconds until fragrant, then add the red bell pepper, broccoli florets, julienned carrot, and snow peas.
9Continue stir-frying the vegetables over high heat for 2 to 3 minutes until they are bright in color and tender-crisp, with the broccoli turning a vivid green.
10The vegetables should still have a slight bite when pierced with a fork.
11Add the cooked noodles to the wok with the vegetables, then pour the prepared sauce evenly over the top.
12Toss everything together with a spatula for 1 to 2 minutes until the noodles are well coated and heated through, and the sauce has slightly thickened.
Serve immediately.

🔧Equipment

Large pot
Colander
Wok or large skillet
Small bowl
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 62g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 10g

📝Notes

For added protein, stir in 8 ounces of cubed firm tofu or a cup of edamame with the vegetables. To make the dish gluten-free, use rice noodles and tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Vegetarian Lo Mein Works

I love serving lo mein at family gatherings because it’s easy to scale up or down depending on how many people are coming over. And because it’s such a versatile dish, everyone can customize their portion to their liking.

When storing leftovers, be sure to keep them refrigerated at 40°F or below within two hours of cooking – this will help prevent bacterial growth. Reheating leftovers can be done by steaming them or pan-frying with minimal oil until heated through.

❓ Frequently Asked Questions About Vegetarian Lo Mein

Q: What type of noodles should I use for lo mein?

For lo mein, you’ll want to use wheat flour noodles that are specifically designed for stir-frying. These noodles are typically sold at Asian markets or some larger grocery stores.

Q: Can I customize the vegetables in this recipe?

Yes! Lo mein is a great way to clean out your fridge and use up any leftover vegetables you have on hand. Feel free to experiment with different combinations of veggies to find your favorite.

Q: How do I make the stir-fry sauce from scratch?

To make the stir-fry sauce from scratch, combine equal parts soy sauce and rice vinegar in a small bowl. Add in minced garlic and grated ginger, then whisk until smooth.

Q: Can I use pre-cut vegetables for this recipe?

While pre-cut veggies can save you time in the kitchen, they may not be as fresh-tasting as chopping them yourself. If you’re short on time, go ahead and use pre-cut veggies – but know that they’ll still result in delicious lo mein!

Q: Is lo mein healthy?

This vegetarian lo mein recipe is relatively healthy due to its high vegetable content and low fat content from using minimal oil for stir-frying.

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