EASY VEGETABLE LO MEIN RECIPE

EASY VEGETABLE LO MEIN RECIPE

An easy vegetable lo mein recipe that is better than takeout?  Yes. This combination of the long, steaming noodles, the tender, yet crunchy vegetables and the salty, slightly sweet and spicy sauce is the ultimate comfort food.

I used to order Chinese takeout often with the understanding that it was going to be a heavy, greasy, salty and indulgent meal that left me feeling heavy and bloated.

On a trip to China, I discovered lo mein the way it was meant to be eaten.  I watched in fascination as food truck chefs stretched the dough between both hands, folded and stretched the noodles again until long, perfectly formed noodles were made.

Plate of easy vegetable lomein noodles with cabbage and green onion.

The long noodles were then stir-fried with fresh vegetables and tossed with a rich, flavorful sauce that wasn’t greasy or heavy.

This easy vegetable lo mein is so versatile.  Use whatever vegetables you have on hand. Toss in some chicken or seafood.  Spice it up with some chiles or hot sauce.

SHORTCUTS FOR MAKING  EASY VEGETABLE LO MEIN

  1. Use bottled, minced garlic.  1 to 1½ teaspoons equals one clove of garlic.
  2. Try the prepared ginger that can be found in squeeze tubes located with the fresh herbs in your grocery store.  This product is a game-changer and nothing is better than the taste of fresh ginger.
  3. Grab some prepackaged, bagged vegetables such as broccoli slaw mix, coleslaw mix, matchstick carrots.  
  4. Grab a rotisserie chicken from your grocer.  Or use the leftover proteins from last night’s dinner.  Shrimp, chicken, pork or beef are all delicious additions. Simply chop or shred your meat, add to the noodles, and toss together until warmed through.

SUBSTITUTIONS FOR EASY VEGETABLE LO MEIN

  • Use Tamari sauce as a gluten-free substitute for soy sauce.
  • Bragg’s Amino Acid is a healthy substitute for the soy sauce as well.
  • Light or dark brown sugar can be used. You can also omit the sugar altogether for a very savory sauce.
  • Use white wine or even broth in place of the Mirin.
  • Hot sauce or Sriracha can replace the Thai Sweet Chili sauce for heat.  You may want to increase the brown sugar by a teaspoon to keep that sweet taste.
  • Ramen noodles or spaghetti can be used instead of the lo mein noodles.
  • Add additional crunch by tossing in some chopped peanuts.

Lo Mein means ‘stirred noodles’ in Cantonese.  The long, uncut noodles symbolize a long and prosperous life.

The Chinese have been eating Lo Mein for over 2000 years.  It is still a popular street food in China today. These folks know a good thing when they taste it.

White plate with easy vegetable lo mein and chopsticks on the side

WHAT TO SERVE WITH EASY VEGETABLE LO MEIN

This easy recipe can be made using a skillet or a wok.  By using vegetables and ingredients that you have on hand, including leftover meats, it is easily customized to your family’s tastes.  The best part is that your dinner can be made in less than 30 minutes.

Grab your chopsticks and dig into this steaming bowl of comfort.

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White plate with easy vegetable lo mein and chopsticks on the side

EASY VEGETABLE LO MEIN RECIPE


  • Author: Eats By The Beach
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes

Description

An easy vegetarian noodle dish with Asian inspired flavors. This family favorite is better than takeout and quick enough for a weeknight meal.


Scale

Ingredients

  • 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

Instructions

  1. Cook the noodles, per the package directions, to al dente. Drain and rinse with cold water.
  2. While the noodles cook, prep your vegetables, cutting into similar sized julienned pieces.
  3. In a small bowl, stir together the sauce ingredients until the sugar dissolves completely. Set the sauce aside.
  4. 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.
  5. 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.
  6. Serve your noodles in bowls and top with chopped peanuts or cilantro, if desired.
  7. This is excellent served steaming hot, but is equally delicious served at room temperature or even cold.

Nutrition

  • Serving Size: 4

Need better knife skills?  Check out this video on how to julienne vegetables.

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