Here is a quick, simple Vegetable Lo Mein you can make any night of the week.
INTRODUCTION
Vegetable Lo Mein is a fast, bright, and tasty dish that mixes soft noodles with fresh vegetables. You can make it in one skillet in under 30 minutes. It fills the kitchen with a good smell and gives you a warm, satisfying meal. This dish works well for a weekday dinner or a small party with friends. If you like easy meals and green drinks, you might enjoy reading about a simple creamy matcha protein coffee latte as a light drink option to have before or after your meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this Vegetable Lo Mein because it cooks fast and tastes full. The sauce is sweet and salty, and the sesame oil adds a warm, nutty note. The vegetables keep their color and a little crunch. This dish is easy to change if you want to add more or fewer vegetables. You can make it with store-bought lo mein noodles or any thin egg noodle you have. It is a great weeknight idea because it uses simple pantry items and fresh produce. If you want lighter drinks with your meal, this recipe pairs well with ideas in the weight loss drinks collection for a low-calorie sip.
HOW TO MAKE Vegetable Lo Mein
The method is quick. You make a simple sauce, cook the noodles, and then stir fry each vegetable to keep its color and bite. Cook the vegetables in small batches so each one gets a bit of char and caramel. When you add the noodles, the sauce warms and coats everything. Toss well and let the sauce thicken a little. Work fast and keep the heat high so the noodles do not get soggy. For a small help with timing and heat, watch how you brown each vegetable just a little before you remove it from the pan. For tips on light drinks to serve with your meal, you can read about chia seeds water for weight loss which is simple to make and gentle on the stomach.
EQUIPMENT NEEDED
- Large skillet or wok
- Pot for boiling noodles
- Strainer
- Small bowl for sauce
- Tongs or two wooden spoons
- Cutting board and sharp knife
Ingredients You’ll Need :
1/2 cup vegetable broth (low-sodium), 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 8 oz lo mein noodles, 2 medium carrots, julienned, 2 cups broccoli florets, 1 red bell pepper, sliced, 1 medium onion, sliced, 3 cloves garlic, pressed or minced, 3-4 tablespoons vegetable or canola oil for cooking
STEP-BY-STEP INSTRUCTIONS :
Whisk together vegetable broth, soy sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves completely. Set aside.
Cook lo mein noodles according to package directions until al dente. Drain and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Cook carrots for 3-4 minutes, stirring occasionally, until golden-brown. Remove to a plate.
Add another tablespoon of oil and cook onions for 3 minutes until translucent with browned edges. Remove and set aside with carrots.
Add more oil and cook broccoli for 3 minutes until bright green and crisp-tender. Remove to the plate.
Cook bell peppers for 2-3 minutes until slightly charred but still crunchy. Remove to the plate.
Add all cooked vegetables back to the skillet.
Press garlic directly into the pan and toss everything together for 30 seconds until fragrant.
Add cooked noodles and pour sauce over everything.
Using tongs or wooden spoons, toss everything together for 3-5 minutes until noodles and vegetables are coated and sauce thickens slightly.
HOW TO SERVE Vegetable Lo Mein
Serve Vegetable Lo Mein hot from the pan. Spoon it into warm bowls so the noodles stay soft. Add a small drizzle of sesame oil on top if you like a stronger sesame taste. You can also sprinkle toasted sesame seeds or chopped green onions for a fresh crunch. For a fun treat, serve a light fizzy dessert after dinner like a simple cola ice cream float for those who want a sweet finish.
STORAGE & FREEZING : Vegetable Lo Mein
Store leftover Vegetable Lo Mein in an airtight container in the fridge for up to 3 days. Cool the noodles to room temperature before you cover them. To reheat, warm a skillet with a small splash of oil and toss the noodles over medium heat until hot. Do not overcook, or the noodles will get soggy. Freezing is not ideal because the texture of the vegetables changes and can become soft. If you must freeze, place the cooled lo mein in a freezer-safe container and use within 1 month. Thaw overnight in the fridge and reheat in a skillet on medium heat.
SERVING SUGGESTIONS
Serve this dish with a simple side to make a full meal. A light soup or a small salad works well. Add pickled cucumber slices or a green salad with a mild dressing to balance the rich sauce. If you want a cozy drink to pair with this meal, try a warm or cold holiday drink like a creamy eggnog latte during cold nights. For protein, top with pan-fried tofu, grilled shrimp, or thin slices of chicken.
VARIATIONS
- Add protein: Stir in cooked chicken, beef, shrimp, or tofu with the noodles.
- Spice it up: Add a splash of chili oil, or stir in chopped fresh chilies or red pepper flakes to the sauce.
- Swap noodles: Use spaghetti, udon, or rice noodles if you do not have lo mein.
- More veg: Add snow peas, baby corn, bok choy, or sliced mushrooms for extra texture.
- Gluten-free: Use tamari or a gluten-free soy sauce and a gluten-free noodle.
FAQs
Q: Can I make this Vegan?
A: Yes. This recipe is already vegan if you choose vegan noodles and use vegetable broth. Make sure your soy sauce is vegan.
Q: How do I keep the vegetables crisp?
A: Cook each vegetable in small batches on high heat and for a short time. Remove each veg as it gets bright and a bit tender but still firm.
Q: Can I use leftovers?
A: Yes. Store leftovers in the fridge for up to 3 days and reheat in a skillet with a little oil. The texture will be best on the first day.
Q: Can I make this ahead?
A: You can prepare the sauce and slice the vegetables a few hours ahead. Keep them in the fridge until you are ready to cook. See the make-ahead tips below for more ideas.
Q: What can I use instead of lo mein noodles?
A: Use thin egg noodles, spaghetti, or udon. Cook according to package directions and drain well.
MAKE-AHEAD TIPS FOR Vegetable Lo Mein
- Prep the vegetables the day before and store them in airtight containers in the fridge. Cut carrots, slice peppers, and break the broccoli into florets.
- Mix the sauce ahead and keep it in a small jar in the fridge. Shake it before you use it to mix the oil again.
- Cook the noodles a little under al dente if you plan to reheat later. They will finish cooking when you toss them with the hot vegetables and sauce.
- If you want to add tofu or chicken, marinate them for a few hours to boost flavor. Cook them just before you toss everything together so they stay juicy.
- Make a double batch of vegetables and sauce, and cook two pans. Keep one pan for dinner and use the second for a quick lunch the next day.
Conclusion
Vegetable Lo Mein is a simple and flexible meal you can make any night. It cooks fast, tastes fresh, and keeps well for a day or two. You can change the vegetables, add protein, and make small swaps to fit your pantry. For a short video and another quick veggie lo mein idea, see this helpful guide on Veggie Lo Mein + Video (Under 30 Minutes) – Momsdish.
Vegetable Lo Mein
Ingredients
Method
- Whisk together vegetable broth, soy sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves completely. Set aside.
- Cook lo mein noodles according to package directions until al dente. Drain and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Cook carrots for 3-4 minutes, stirring occasionally, until golden-brown. Remove to a plate.
- Add another tablespoon of oil and cook onions for 3 minutes until translucent with browned edges. Remove and set aside with carrots.
- Add more oil and cook broccoli for 3 minutes until bright green and crisp-tender. Remove to the plate.
- Cook bell peppers for 2-3 minutes until slightly charred but still crunchy. Remove to the plate.
- Add all cooked vegetables back to the skillet.
- Press garlic directly into the pan and toss everything together for 30 seconds until fragrant.
- Add cooked noodles and pour sauce over everything.
- Using tongs or wooden spoons, toss everything together for 3-5 minutes until noodles and vegetables are coated and sauce thickens slightly.