Name: Veggie Lo Mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 oz lo mein noodles (or spaghetti); 1 tablespoon sesame oil; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon hoisin sauce; 1 teaspoon sriracha (optional, for spice); 1 teaspoon rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 tablespoon vegetable oil; 1/2 onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 red bell pepper, julienned; 1 cup mushrooms, sliced; 1 cup snow peas; 1 carrot, julienned; 2 cups baby spinach; 2 green onions, chopped; 1 teaspoon sesame seeds (for garnish)

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Veggie Lo Mein a quick and flavorful homemade vegetable lo mein that brings together fresh, crisp veggies and a savory, well-balanced sauce. This dish is perfect for a healthy and satisfying meal, packed with vibrant colors and bold flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz lo mein noodles (or spaghetti)

1 tablespoon sesame oil

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon hoisin sauce

1 teaspoon sriracha (optional, for spice)

1 teaspoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water

1 tablespoon vegetable oil

1/2 onion, thinly sliced

2 cloves garlic, minced

1 teaspoon ginger, grated

1 red bell pepper, julienned

1 cup mushrooms, sliced

1 cup snow peas

1 carrot, julienned

2 cups baby spinach

2 green onions, chopped

1 teaspoon sesame seeds (for garnish)

Directions

I cook the lo mein noodles according to the package instructions. Once drained, I toss them with sesame oil to prevent sticking and set them aside.

In a small bowl, I whisk together soy sauce, hoisin sauce, sriracha, rice vinegar, and the cornstarch mixture. This will be my sauce.

I heat vegetable oil in a large pan or wok over medium-high heat. Then, I add onions, garlic, and ginger, sautéing for 1-2 minutes until fragrant.

Next, I add the bell pepper, mushrooms, snow peas, and carrots, stir-frying them for 3-4 minutes until they’re slightly tender but still crisp.

I toss in the cooked noodles, baby spinach, and the prepared sauce, stirring everything together for another 2 minutes until the sauce thickens and evenly coats the noodles.

Finally, I remove the pan from the heat, garnish with green onions and sesame seeds, and serve the dish hot.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 320 kcal per serving

Variations

Protein Boost: I sometimes add tofu, tempeh, or edamame for extra protein. Cooked shrimp or chicken also work well.

Gluten-Free: I swap regular soy sauce for tamari and use gluten-free noodles.

Extra Veggies: Broccoli, bok choy, or zucchini make great additions if I want more variety.

Different Noodles: While lo mein noodles are ideal, rice noodles or whole wheat spaghetti can work as substitutes.

More Spice: I increase the sriracha or add red pepper flakes for extra heat.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: I reheat it in a pan over medium heat with a splash of water or soy sauce to loosen the noodles. A quick microwave session also works.

Freezing: I don’t usually freeze lo mein, as the noodles can become mushy upon thawing.

FAQs

How can I prevent my noodles from sticking together?

I toss the cooked noodles with a little sesame oil before adding them to the stir-fry. This helps keep them separate and adds extra flavor.

Can I use dried spaghetti instead of lo mein noodles?

Yes, I often use spaghetti as a substitute when I don’t have lo mein noodles on hand. It works just as well!

Is this dish vegan?

Yes, this veggie lo mein is naturally vegan as long as I use plant-based hoisin sauce.

Can I make this ahead of time?

I can prep the veggies and sauce in advance, but I prefer cooking the dish fresh to maintain the best texture and flavor.

What other sauces can I use?

If I want a different flavor profile, I sometimes use teriyaki sauce, oyster sauce (if not vegan), or a mix of peanut butter and soy sauce for a creamy twist.

Conclusion

This veggie lo mein is one of my go-to meals when I need something quick, nutritious, and satisfying. The combination of fresh vegetables, savory sauce, and chewy noodles makes it a dish I never get tired of. Whether I make it as a weeknight dinner or meal prep for lunch, it’s always a hit.

Recipe:

Veggie Lo Mein

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Print Recipe

A quick and flavorful homemade vegetable lo mein that brings together fresh, crisp veggies and a savory, well-balanced sauce. This dish is perfect for a healthy and satisfying meal, packed with vibrant colors and bold flavors.

Total Time: 20 minutes
Yield: 2 servings

Instructions

Cook the Noodles: Prepare lo mein noodles according to package instructions. Drain and toss with sesame oil to prevent sticking. Set aside.
Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, rice vinegar, and the cornstarch mixture.
Sauté Aromatics: Heat vegetable oil in a large pan or wok over medium-high heat. Add onions, garlic, and ginger, sautéing for 1-2 minutes until fragrant.
Cook the Vegetables: Add bell pepper, mushrooms, snow peas, and carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Combine Everything: Add cooked noodles, baby spinach, and prepared sauce. Toss well and cook for 2 more minutes until the sauce thickens and evenly coats the noodles.
Garnish & Serve: Remove from heat, garnish with green onions and sesame seeds, and serve hot.