Simple Veggie Lo Mein Recipe

Top view of a prepared Veggie Lo Mein in a skillet with snow peas and bell peppers.

Simple Veggie Lo Mein Recipe

This Simple Lo Mein recipe hits all the right flavor notes. You can add any veggie combo you want or veggies you need to use up from your fridge. It's the Homemade Lo Mein sauce that makes this recipe over-the-top!

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 301kcal

Author Susie Weinrich

Ingredients

12-14 oz lo mein noodles could also use ramen noodles with seasoning packet discarded
2 tablespoon olive or canola oil - divided
1 cup Napa cabbage thinly sliced
½ cup carrots julienne - store bought shredded carrots work great!
½ large bell pepper sliced
1 cup snow peas
1 cup bean sprouts
4 green onions whites and greens separated and cut into ½in pieces
4 cloves garlic minced
1 tablespoon fresh ginger grated

LO MEIN SAUCE

1 tablespoon water
¼ cup good soy sauce we love Lee Kum Kee
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine can sub white wine or cooking sherry
2 teaspoon granulated sugar
2 teaspoon cornstarch
1 teaspoon sesame oil

Instructions

Prep

This recipe comes together really FAST- I recommend prepping all the parts before starting - chop/clean the veggies, chop the garlic and ginger, make the sauce, boil the noodles.
Prepare the lo mein noodles according to the package directions, rinse with cold water, and set aside.
12-14 oz lo mein noodles
In a bowl or glass measuring cup, whisk together the water, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Set aside.
1 tablespoon water, ¼ cup good soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoon granulated sugar, 2 teaspoon cornstarch, 1 teaspoon sesame oil

Cooking - Assembly

Add 1 tablespoon oil to a large skillet/pan and stir in the carrots, peppers and bok choy, saute for 2 minutes. Add in the green onions, bean sprouts, snow peas and napa cabbage. Cook for 4 minutes until the cabbage wilts.
(if using other veggie combos - add the heartier veggies first and let soften a little, then add the tender veggies and cook a few minute longer)
1 cup Napa cabbage, ½ cup carrots, ½ large bell pepper, 1 cup snow peas, 1 cup bean sprouts
Add garlic and ginger to the pan, stirring and allowing them to cook for 30 seconds.
4 cloves garlic, 1 tablespoon fresh ginger
Give the sauce a stir or whisk and pour into the pan. Toss with the veggies for 30 seconds
Remove from the heat, toss in the cooked noodles with the sauce.
Garnish with the green parts of the green onions, and enjoy.

Nutrition