Chinese Veg Lo Mein Recipe Easy and Delicious at Home

Chinese Veg Lo Mein is a vibrant, flavorful dish that brings together a colorful mix of fresh vegetables and tender noodles tossed in a savory sauce. Perfect for a quick weeknight dinner or a satisfying lunch, this recipe captures the essence of traditional Chinese cuisine with a wholesome vegetarian twist.

Whether you’re a seasoned cook or new to Asian cooking, this dish offers a delightful balance of textures and flavors that will please your palate and nourish your body.

Unlike takeout versions loaded with oil and sodium, making veg lo mein at home allows you to control the quality of ingredients and customize it to your taste. It’s a great way to enjoy a comforting bowl of noodles packed with garden-fresh veggies and a hint of umami from soy sauce and aromatic garlic and ginger.

Plus, it’s ready in under 30 minutes!

Why You’ll Love This Recipe

This Chinese Veg Lo Mein recipe is a winner for several reasons. First, it’s incredibly easy to prepare, requiring simple ingredients that you likely have on hand.

The stir-fry method locks in the freshness of the vegetables while the noodles absorb the delicious sauce, creating a harmonious dish.

It’s also highly customizable. You can swap in your favorite vegetables or add tofu for extra protein.

It’s a fantastic way to use up leftover veggies from your fridge. The recipe is vegetarian and can easily be made vegan by using appropriate noodles and sauces.

Finally, it’s a great introduction to Chinese cooking techniques like stir-frying and noodle preparation, making it a perfect recipe for home cooks looking to expand their culinary skills.

Ingredients

• 8 oz lo mein noodles (or spaghetti as a substitute)
• 2 tablespoons vegetable oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 green onions, sliced
• 3 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon oyster sauce (optional, use vegetarian substitute if vegan)
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Equipment

• Large pot (for boiling noodles)
• Large wok or sauté pan
• Colander or strainer
• Sharp knife and cutting board
• Measuring spoons
• Mixing bowl (optional)
• Wooden spoon or spatula

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain and rinse under cold water to stop cooking. Set aside.
2. Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar until well combined. Set aside.
3. Heat the wok: Place your wok or large sauté pan over medium-high heat and add the vegetable oil. Swirl to coat.
4. Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn.
5. Add vegetables: Toss in the carrots, broccoli, bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp but still vibrant.
6. Combine noodles and sauce: Add the cooked noodles to the wok, followed by the sauce mixture. Toss everything together gently but thoroughly, ensuring the noodles and vegetables are coated with the sauce.
7. Finish cooking: Cook for another 2-3 minutes, stirring frequently to heat through and allow the noodles to absorb the sauce. Season with salt and pepper to taste.
8. Garnish and serve: Remove from heat, sprinkle with sliced green onions and sesame seeds if desired, and serve immediately.

Tips & Variations

“If you want to add protein, tofu cubes or cooked shrimp make excellent additions. For a vegan version, substitute oyster sauce with mushroom sauce or extra hoisin.”

For extra flavor, try adding a splash of rice vinegar or a pinch of crushed red pepper flakes. You can also swap the vegetables based on what you have available—baby corn, mushrooms, or bok choy work wonderfully.

Using fresh noodles instead of dried can enhance the texture if you can find them at your local Asian market.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or soy sauce to refresh the dish.

Nutrition Facts

Serving Suggestions

This veg lo mein pairs beautifully with light Asian-inspired appetizers or sides. Consider serving it alongside Pickled Cherry Pepper Recipe for a tangy contrast or a simple cucumber salad for freshness.

For a heartier meal, add a bowl of hot and sour soup or a steamed vegetable dumpling plate. If you want to keep the meal light yet satisfying, steamed edamame sprinkled with sea salt is a great accompaniment.

Conclusion

Making Chinese Veg Lo Mein at home is a rewarding experience that results in a delicious, wholesome meal full of garden-fresh vegetables and perfectly cooked noodles. It’s a dish that’s both accessible and adaptable, perfect for busy weeknights or casual entertaining.

The combination of savory sauces and fresh veggies creates a satisfying harmony that’s sure to become a go-to recipe in your kitchen.

Try this recipe as a base and experiment with your favorite ingredients and proteins. If you enjoyed this, you might also like other creative dishes like our Thelma Sanders Squash Recipe or the comforting Bariatric Meatloaf Recipe.

Happy cooking!

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