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A brown plate of easy vegetable lo mein - better than take-out.



This Easy Vegetable Lo Mein will have you tossing out those paper take-out menus.  It has all of the Asian flavors you crave, but you can make it at home. It makes a tasty side dish and also a light lunch or dinner.



8 ounces lo mein noodles

1 tablespoon vegetable oil

3 cloves garlic, minced

1 teaspoon grated fresh ginger

4 cups julienned vegetables (I like to use scallions, celery, bok choy or cabbage, and green pepper)

For the sauce:

4 tablespoons soy sauce

1 tablespoon brown sugar

2 tablespoons rice wine (Mirin)

3 teaspoons toasted sesame oil

1 tablespoon Thai Sweet Chili sauce


Cook the noodles, per the package directions, to al dente.  Drain and rinse with cold water.

While the noodles cook, prep your vegetables, cutting into similar sized julienned pieces.

In a small bowl, stir together the sauce ingredients until the sugar dissolves completely.  Set the sauce aside.

In a skillet or wok, over high heat, saute the garlic and ginger in the vegetable oil.  When fragrant but not browned, stir-fry the vegetables, stirring often, until just barely tender.  

Stir in the rinsed noodles, tossing to combine with the vegetables.  Add the sauce mixture and continue tossing and cooking for a minute or two to fully coat each noodle with the sauce.

Serve your noodles in bowls and top with chopped peanuts or cilantro, if desired.

This is excellent served steaming hot but is equally delicious served at room temperature or even cold.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stir-fry
  • Cuisine: Chinese


  • Calories: 342 Calories
  • Sugar: 8.5 grams
  • Fat: 8.3 grams
  • Saturated Fat: 1.4 grams
  • Carbohydrates: 57 grams
  • Fiber: 4.4 grams
  • Protein: 10.4 grams
  • Cholesterol: 0 mg

Keywords: easy vegetable lo mein, better than take-out, Chinese recipes, noodles, lo mein, side dish recipes, vegetable lo mein