Vegetable Lo Mein

This easy 30-minute vegetable lo mein is stir-fried with colorful bell peppers, snow peas, and mushrooms in a flavorful soy-blend sauce.

Why this recipe works

There’s never a bad time for a big fat bowl of vegetable lo mein. You get a little bit of everything with this classic stir fry – veggies, tender cooked noodles, and an umami sauce that envelopes every twist and turn.

Bell peppers and snow peas bring freshness to this dish while the mushrooms add deep flavor and heartiness. Similarly to chow mein or other stir-fries, there’s always room for leeway. You can add a protein, swap a veggie, or incorporate more if that’s your kind of thing.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

NOODLES – Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles.

VEGETABLES – Mushrooms, snow peas, plus red and yellow bell peppers are what we chose. However, you can swap or add your favorite stir fry veggies in this dish. Julienned carrots, chopped ginger, cabbage, celery, and even broccoli are a few other solid additions to vegetable lo mein!

How to Make Vegetable Lo Mein

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a stock pot, cook lo mein noodles according to package directions.
2. Heat olive oil in a skillet over medium-high heat until shimmering.
3. Add minced garlic, both bell peppers, and snow peas. Saute for 3-4 minutes.
4. Add mushrooms and toss to combine. Move vegetables to one side of the pan.
5. To the empty side of the pan add the whisked egg and scramble.
6. Combine contents of the pan and add the cooked noodles.
7. Pour in oyster sauce, soy sauce, and sesame oil.
8. Cook for a few minutes just to heat through.

Frequently Asked Questions & Expert Tips

Yes, of course! You can easily add chicken, beef, shrimp, or tofu. Cook your protein of choice before you stir fry your veggies, then toss it in again at the end. Hop over to our beef lo mein recipe for more.

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat with a dash of oil.

Both chow mein and lo mein are made with wheat flour noodles, however, the texture of the two are slightly different. Lo mein comes pre-soaked and already cooked which means they are ready to be tossed in with the other ingredients. Chow mein comes dried when purchased from the store, which will need to be soaked or cooked along with the rest of the dish. As far as texture goes, lo mein is softer and chewier whereas chow mein is a bit crispier but still rather soft. It really comes down to preference between the two!

Serving Suggestions

I personally love pairing my vegetable lo mein with crispy crab rangoon or shrimp egg rolls on the side. To round it out into a complete meal you can always add a protein of sorts such as tofu, chicken, beef, pork, or shrimp. Optionally garnish veggie lo mein with sesame seeds and enjoy!

More Related Recipes

• Chow Mein
• Teriyaki Noodles
• Vegetable Fried Rice
• Sweet and Sour Pork
• Chicken Lo Mein

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