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Easy Vegetable Lo Mein

A quick and flexible vegetable lo mein recipe that captures the cozy takeout feel in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • Lo mein noodles or spaghetti
  • Mixed veggies: broccoli, bell pepper, carrots, snap peas, mushrooms
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced (fresh or powdered)
  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp cornstarch (optional, for thicker sauce)
  • Tofu or edamame (optional, for extra protein)

Instructions

  1. Boil the noodles according to package instructions.
  2. Chop veggies into bite-sized pieces.
  3. Heat a large pan, add a little oil, and toss in harder veggies like carrots and broccoli first.
  4. Add softer vegetables like mushrooms and bell pepper a few minutes later.
  5. Stir together soy sauce, sesame oil, maple syrup, garlic, and ginger for the sauce. Add cornstarch mixed with a splash of water if desired.
  6. Drain the noodles, then add them to the pan, pour the sauce over everything, and toss until glossy.

Notes

Don’t overcook the noodles; keep them chewy. High heat for a short time makes the veggies taste fresh. Top with sesame seeds or sliced green onion for garnish if you have them.

  • Author: emma-stone
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: vegan, vegetable lo mein, quick dinner, easy recipes, 30-minute meals