Vegetable Lo Mein Recipe
This Vegetable Lo Mein is a quick, easy, and delicious dinner. This vegetarian recipe is packed with fresh mushrooms and bell peppers, stir-fried in simple sauces. This easy noodle dish is ready in 30 minutes and is better than Chinese takeout. Learn to make it at home with stepwise photos and a quick video tutorial.
Servings: 4 people
Calories: 260kcal
Equipment
- 1 Heavy bottom pan
Ingredients
To make the sauce
- 2 teaspoon vegetarian oyster sauce or use dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil or olive oil
- 1 teaspoon vinegar
- 1 teaspoon sriracha add more if you prefer spicy
- 1 teaspoon tomato sauce (optional)
- ½ teaspoon black pepper powder
- salt to taste
- 1 teaspoon sugar
- ½ teaspoon cornflour/cornstarch
- ¼ cup water/vegetable broth
To cook noodles
- 6 cups water
- salt to taste
- 160- gram uncooked noodles use spaghetti or egg noodles
To make Lo Mein
- 2-3 teaspoon oil I used olive oil
- ¼ cup sliced spring onion whites
- ½ teaspoon ginger grated
- 1 teaspoon finely chopped garlic
- ½ cup chopped button mushroom
- half red bell pepper sliced
- 1 carrot cut into strips
- half green bell pepper sliced
- ¼ cup cabbage shredded
- 2 tablespoon spring onion greens
Instructions
Cook lo mein noodles
- Cook the noodles according to the package instructions.Drain them in a colander. Rinse them with water. Add two teaspoons of oil andtoss the noodles. Set them aside.
To make the lo mein sauce
- Combineall the ingredients mentioned under the sauce in the recipe card. Set it aside.
To make vegetable lo mein
- Heat 2 teaspoons of oil over medium-high heat in a heavy-bottom pan. Add thespring onion whites, ginger paste, garlic, and button mushrooms. Sauté themtogether for 3-4 minutes.
- Add red bell pepper, carrot, green bell pepper, and cabbage. Stir-fry until the vegetables are soft but still retain crunch in them.
- Combine the cooked noodles and prepared lo mein sauce. Toss to coat the noodles evenly with the sauce. It might take 2-3 minutes. Garnish veggie lo mein with chopped spring onion greens (scallions). Remove from heat. Serve it hotand enjoy.
Video
Notes
- Cook the noodles until al dente - Cook the noodles according to package directions until al dente. Mushy or overcooked noodles will not taste as good.
- Keep all the vegetables, spices & sauces handy - Gather all the vegetables, spices, and sauces before you begin cooking the noodles. We'll stir-fry everything on high heat, so having everything within easy reach will be helpful.
- Stir-frying the vegetables - Stir-fry the vegetables until they are cooked through but still retain their crisp texture. Overcooked vegetables can become mushy and spoil the overall dish.
- You can cut the vegetables in advance. Store them in an airtight container in the refrigerator. This saves time on chopping, and the entire meal can be prepared in just 15 minutes by cooking the noodles, stir-frying the pre-cut vegetables, and tossing everything together with the sauce.
- Sesame oil gives a beautiful nutty aroma to the dish.
- Read our full nutrition disclaimer here.
- Storage: Leftovers can be transferred to an airtight container within 2 hours of cooking. Store it in the refrigerator for 2 days. Reheat and serve.
Nutrition
Calories: 260kcal