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    Home » Vegetable Lo Mein Recipe

    Vegetable Lo Mein Recipe

    Published: Aug 10, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This vegetable lo mein recipe is better than takeout and easy to make in 15 minutes! Veggies and noodles are stir-fried in a delicious lo mein sauce for an easy and healthy dinner you'll make on repeat.

    Vegetable Lo Mein in a black bowl with chopsticks

    When I'm short on time and craving veggies (which is always), I whip up this vegetable lo mein recipe. It's even better than takeout and is easy to make in 15 minutes!

    Your favorite veggies are stir-fried with noodles and the most delicious lo mein sauce for a meal even skeptical kids love. Because they may scoff when I make plain old stir fry vegetables, but add noodles and viola - instant favorite.

    Vegetable Lo Mein in a black bowl

    Vegetable Lo Mein Recipe: Ingredients & Substitutions

    Note: I included my favorite vegetable varieties in this recipe. You can substitute your favorites. Some suggestions include: zucchini, baby corn, fresh bean sprouts, water chestnuts, snap peas, etc.

    ingredients in this vegetable lo mein recipe
    • Stir fry noodles. My favorite are the already-cooked stir fry noodles (like these stir fry noodles). I find them at my local grocery store in the "Asian Foods" aisle (near the soy sauce, etc.). You can also purchased dried noodles such a lo mein noodles, ramen noodles, udon noodles, soba noodles, etc. then cook them and use them in this recipe .
    • Sesame Oil. A staple in all Asian dishes on my site. Peanut oil, olive oil, or avocado oil are ok replacements for sesame oil, although the dish will lack the authentic take-out flavor without sesame oil it will still be delicious.
    • Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
    • Onion. I prefer a sweet, white onion. Red, yellow, and green onions taste great in this recipe.
    • Bell Peppers. choose your favorite variety - red, green, orange, yellow - or a combination.
    • Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
    • Broccoli. If you don't prefer broccoli, you can substitute it with your favorite vegetable.
    • Soy Sauce. regular or low sodium soy sauce both work great. Or use coconut aminos for a soy-free version.
    • Hoisin Sauce. No substitute here, this is a must-have ingredient.
    • Ground Ginger. Fresh minced ginger can be used in place of ground.
    • Honey. brown sugar is an easy substitute for honey.
    Vegetable Lo Mein in a frying pan after being cooked

    How to Make Lo Mein

    Let's walk through how to make lo mein step-by-step, and don't forget to watch the video.

    Cook the lo mein noodles

    If necessary, cook the dried noodles according to package instructions. This is not necessary if you are using the pre-made stir fry noodles mentioned above and in the recipe card.

    cooked lo mein noodles in a colander

    Make the sauce

    Then, whisk together the sauce ingredients in a medium bowl and set it aside to use later. It's important to have the sauce ready to go before you begin cooking the vegetables.

    photo showing How to Make Lo Mein sauce

    Cook the lo mein vegetables

    Next, cook the vegetables for the lo mein. Heat the sesame oil in a large fry pan or wok. Then add the onion and garlic and cook on over high heat until onion is soft (2-5 minutes).

    two photos showing How to Make Lo Mein in a nonstick pan - cooking onions and garlic

    Then, add the rest of the vegetables and additional sesame oil. Cover and cook until the vegetables are browned and soft, stirring occasionally.

    two photos showing How to Make Lo Mein - cooking vegetables.

    Once the vegetables are coked, add the noodles and sauce and stir.

    two photos showing How to Make Lo Mein - adding noodles and sauce

    Serve

    Finally, serve this vegetable lo mein immediately with your favorite Asian dishes - or as a main dish all on it's own. I like to pair it with teriyaki chicken (which is made in the slow cooker), cashew chicken stir fry, or these asian chicken lettuce wraps.

    Vegetable Lo Mein finished in a frying pan

    Store

    Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop.

    chopsticks twirling veggie lo mein ina  black bowl

    Recipe FAQs

    What are the best noodles for lo mein?

    There are many noodle options that taste great in lo mein. Here are some suggestions:
    Stir fry noodles). I find them at my local grocery store in the "Asian Foods" aisle (near the soy sauce, etc.). My favorite option.
    Lo mein noodles
    Ramen noodles
    Udon noodles
    Soba noodles


    What is lo mein sauce made of?

    This is the most delicious lo mein sauce, and it's made out of soy sauce, hoisin sauce, sesame oil, ginger, and honey.

    Do you salt water for lo mein?

    Yes, if you are cooking dried noodles to use in this lo mein recipe use salted water.

    vegetable lo mein noodles twirled on chopsticks in a black bowl

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Veggie Lo Mein

    Vegetable Lo Mein Recipe

    Laura
    This vegetable lo mein recipe is better than takeout and easy to make in 15 minutes! Veggies and noodles are stir-fried in a delicious lo mein sauce for an easy and healthy dinner you'll make on repeat.
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, Main Course, Side Dish
    Cuisine asian
    Servings 8 Servings
    Calories 204 kcal

    Equipment

    • 12" Deep Nonstick Fry Pan
    • measuring spoons
    • measuring cups
    • spatula

    Ingredients
      

    • 14 oz stir fy noodles*
    • 2 TBS sesame oil or peanut, canola, olive, etc, divided
    • 1 TBS minced garlic
    • ½ onion finely sliced
    • 2 bell peppers red and green, finely sliced
    • 2 carrots cut into thin matchsticks
    • 4 cups broccoli 2 medium crowns

    Lo mein sauce

    • 4 TBS soy sauce
    • 2 TBS hoisin sauce
    • ¼ tsp ground ginger
    • 2 tsp honey
    • 4 TBS sesame oil

    Instructions
     

    • If necessary, cook noodles according to package instructions (see notes)

    Make the sauce

    • In a small bowl, whisk together sauce ingredients. Set aside.

    Cook the lo mein

    • Heat 1 TBS sesame oil in a large fry pan or wok.
    • Add onion and garlic and cook on over high heat until onion is soft (2-5 minutes)
    • Add the rest of the vegetables and additional 1 TBS sesame oil.
    • Cover and cook until browned and soft, stirring occasionally.
    • Add noodles and sauce and stir.
    • Serve warm.

    Video

    Notes

    Ingredient Notes and Substitutions 

    Note: I included my favorite vegetable varieties in this recipe. You can substitute your favorites. Some suggestions include: zucchini, baby corn, fresh bean sprouts, water chestnuts, snap peas, etc.
    Noodles: I use these stir fry noodles. I use the both packs which is a total of 14 oz of noodles. They are already cooked so you just add them to the veggies and sauce straight from the package.
    Alternatively, you can cook 4oz dry ramen noodles, or 4 oz Asian noodles like udon, lo mein, etc. according to the package instructions. Then drain and do not rinse, and use in this recipe. 
    • Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
    • Onion. I prefer a sweet, white onion. Red, yellow, and green onions taste great in this recipe.
    • Bell Peppers. choose your favorite variety - red, green, orange, yellow - or a combination.
    • Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
    • Soy Sauce. regular or low sodium soy sauce both work great. Or use coconut aminos for a soy-free version.
    • Ground Ginger. Fresh minced ginger can be used in place of ground.
    • Honey. brown sugar is an easy substitute for honey.

    Store

    Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop.

    Nutrition

    Serving: 1cupCalories: 204kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 839mgPotassium: 298mgFiber: 4gSugar: 8gVitamin A: 3763IUVitamin C: 81mgCalcium: 37mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Abby

      December 12, 2022 at 10:38 am

      5 stars
      Thank you for another easy, veggie packed meal. It was delicious…even though I bought cilantro-lime hoisin. Can’t wait to try it with original flavor next time.

      Reply
      • Laura

        December 12, 2022 at 12:12 pm

        I'm so glad that you love it as much as we do!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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