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Vegetable Lo Mein served in a white bowl

If you are one of those individuals that think Vegetable Lo Mein is a difficult and labor intensive dish to make, you may have to think again. Here is a wonderful, quick and easy version. We can divide the process into four easy steps.

  1. Prepare the vegetables
  2. Prepare the sauce
  3. Cook the noodles
  4. Stir fry

This is a comfort dish in our home. It is a great go-to when you return home tired and hungry and want to get food on the table within a few minutes. It’s a great fit for both the mature palate and the young, so it is a stellar dish to have in your repertoire.

It’s also a great way to pack in a few extra vegetables in a kid-friendly meal.

Vegetable Lo Mein served in three white bowls

There was a sweet little oriental restaurant near us when we were kids, and they made a wonderful vegetable lo mein. They have since changed ownership and recipe, so I decided it was time to make a vegetable lo mein of my own. This is my simple version. I have to admit that it varies greatly from time to time, depending on what vegetables are in season and what flavors I decide to add, but this gives you a good start.

Vegetable Lo Mein

Let’s Talk Vegetable Lo Mein Ingredients:

Vegetables:

You can be creative when picking vegetables. I often will use what I have on hand, but I love the following veggies in my Vegetable Lo Mein: mushrooms, snow peas, carrots, red pepper, broccoli, and onion. It is good to pick vegetables with a variety of different colors to make the dish more attractive. For example, I love the way the snow peas look in this dish; the green color and unique shape brighten the dish. Be sure to remove the snow pea string to make them easier to eat. The mushrooms create a meaty, earthy flavor, while the carrots and red pepper give the dish some sweetness.

Tip: When preparing the vegetables, be sure to cut the pieces into uniform sizes to cook evenly.

Sauce:

This is a simple stir fry sauce made with vegetable broth, Braggs Liquid Aminos (soy sauce alternative), and various seasonings. You can simplify this if you prefer less garlic or no garlic at all, or you can add more or less red crushed pepper depending on heat tolerance. I sometimes add a tablespoon of corn starch to thicken the sauce, but it is unnecessary and can easily be omitted.

Noodles:

Use either organic Vegetable Lo Mein noodles or organic udon noodles. Cook the noodles according to cooking instructions, and rinse with cold water to stop cooking. If the noodles seem sticky, toss with a teaspoon of oil. Reheat by adding to the vegetables right before adding the sauce.

Corn Starch:

I sometimes add the cornstarch to the cooking sauce to simplify the process, but the correct way to add cornstarch to this dish is to dissolve the corn starch in an equal amount of cold water and then add it to the stir fry 1-2 minutes before the end of the cooking process. Corn starch often settles in the bottom, so be sure to give it a quick stir right before adding to the dish.

Garnish:

Garnish the dish with chopped green onion and a little sesame oil, if desired.

Vegan Lo Mein

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Vegetable Lo Mein served in a white bowl

Vegetable Lo Mein | Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Chef Ani
  • Yield: Serves 3-4 1x
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Ingredients

Scale
  • 6 oz. Organic Lo Mein Noodles (or organic udon), cooked according to package instructions
  • 2 tablespoons canola oil or coconut oil

Vegetables:

  • 1 red bell pepper, julienned (sliced thinly)
  • 1/2 small onion, thinly sliced
  • 1 carrot, julienned
  • 1 cup snow peas
  • 2 cups mushrooms, sliced
  • 1 cup broccoli, bite size pieces

Sauce:

  • 1/4 cup vegetable broth
  • 3 garlic cloves, crushed
  • 2 tablespoons Braggs Liquid Aminos
  • 2 teaspoons natural cane sugar (or sweetener of choice)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon corn starch (optional)

Garnish:

  • 1 green onion, chopped
  • 1 teaspoon sesame oil (optional)

Instructions

  • In a small bowl, whisk together all the ingredients for the sauce, vegetable broth, garlic, Braggs Liquid Aminos, sugar, sesame oil, ground ginger, crushed red pepper, and corn starch.  Set aside. Give the sauce a quick stir before adding it to the vegetables.  
  • Prepare the vegetables.  Set aside.
  • Cook noodles according to package instructions.  Drain and rinse with cold water to stop cooking.  Set aside.
  • Heat a large shallow pan or wok, add 2 tablespoons oil. 
  • Add vegetables to the pan and stir for 2-3 minutes. 
  • Next, add the noodles and sauce.  Continue to stir or toss for another 1-2 minutes.
  • Remove from heat. Garnish with chopped green onion and top with a teaspoon of sesame oil, if desired.  Serve immediately.  

Notes

  • I sometimes add the cornstarch to the cooking sauce to simplify the process, but the correct way to add cornstarch to this dish is to dissolve the corn starch in an equal amount of cold water and then add it to the stir fry 1-2 minutes before the end of the cooking process.  Corn starch often settles in the bottom, so be sure to give it a quick stir right before adding to the dish.  

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Vegetable Lo Mein