There’s something absolutely magical about a steaming bowl of veggie lo mein that brings me right back to my favorite Chinese takeout nights, except this version is even better because you made it yourself! This veggie lo mein recipe is packed with crisp vegetables, silky noodles, and an absolutely delicious savory sauce that’ll have everyone asking for seconds.
I’m obsessed with how easy this comes together – it’s truly a weeknight dinner dream. The beauty of lo mein is that it’s so versatile and forgiving. You can use whatever vegetables you have on hand, whether that’s bell peppers, broccoli, snap peas, or carrots. The key to making the BEST veggie lo mein is getting your mise en place together before you start cooking, using fresh ingredients, and not overcrowding your pan.
What I love most about this recipe is that it comes together in under 30 minutes from start to finish. It’s healthier than takeout (you control the oil and sodium), incredibly satisfying, and honestly tastes just as good, if not better. The noodles get this beautiful golden char in spots, the vegetables stay crisp-tender, and that sauce coats everything perfectly.
If you’re looking to explore more Asian-inspired noodle dishes, you might also enjoy trying Quick Tasty Bacon Carbonara Recipe for a different flavor profile, or even checking out Best Chickpea Salad Recipe if you want to add more veggies to your rotation. For side dish inspiration, Best Shishito Peppers Recipe would be a perfect complement to this meal.
This recipe serves about 4 as a main course or 6 as a side, and I promise it’s going to become one of your go-to dinners. The combination of textures and flavors is just unbeatable. Whether you’re cooking for your family or impressing guests, this veggie lo mein is always a winner. Let me walk you through exactly how to make it!
For more pasta inspiration, check out Delicious Heavy Cream Pasta Recipe or Easy Chicken Alfredo Recipe for creamy alternatives. And if you want to learn more about Asian cooking techniques, Serious Eats’ guide to cooking noodles is incredibly helpful. You can also check out Bon Appétit’s take on vegetable lo mein for additional inspiration, and New York Times’ vegetable lo mein for their professional approach to this classic dish.
Ingredients
- 1 pound lo mein noodles or fresh egg noodles
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups broccoli florets, cut small
- 1 red bell pepper, sliced into thin strips
- 1 cup snap peas, halved
- 2 medium carrots, julienned or cut into thin matchsticks
- 1 cup mushrooms, sliced thin
- 4 green onions, cut into 1-inch pieces (whites and greens separated)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chicken broth or water
- 1 tablespoon cornstarch
- Sesame seeds for garnish
- Additional green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package directions until just tender. Drain well and set aside. You want them cooked through but not mushy – they’ll cook a bit more in the wok.
- While the noodles cook, prepare your sauce by whisking together the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, white pepper, and red pepper flakes in a small bowl. In a separate small bowl, mix the cornstarch with the chicken broth until smooth – this is your slurry that will thicken the sauce.
- Have all your vegetables prepped and ready to go in separate piles – this is crucial! You want broccoli, bell pepper, snap peas, carrots, mushrooms, and green onions all ready to grab. Mince your garlic and ginger too.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once it’s shimmering, add the broccoli and carrots. Stir-fry for about 3 minutes, stirring occasionally, until they start to soften but still have a bit of crunch. Transfer to a plate.
- Add another tablespoon of oil to the wok and increase heat to high. Add the bell pepper, snap peas, and mushrooms. Stir-fry for about 2-3 minutes until they’re starting to soften but still have great texture. Transfer to the plate with the other vegetables.
- Add the remaining tablespoon of oil to the wok. Add the minced garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant – don’t let it burn!
- Add the cooked noodles to the wok with the garlic and ginger. Stir and toss constantly for about 1 minute, breaking up any clumps. You want to coat the noodles with the oil.
- Pour the sauce mixture over the noodles and toss well, making sure everything is coated. Add the white parts of the green onions and stir constantly for about 1-2 minutes.
- Add all the cooked vegetables back to the wok and toss everything together to combine. Give the cornstarch slurry a quick stir to make sure it’s mixed, then pour it over everything and toss constantly for about 1 minute until the sauce thickens and coats the noodles beautifully.
- Remove from heat and stir in the green parts of the green onions. Taste and adjust seasoning as needed – you might want a touch more soy sauce or a squeeze of lime juice.
- Divide among serving bowls and garnish with sesame seeds and additional green onions. Serve immediately while hot and enjoy your homemade veggie lo mein!
Pro Tips
- Make sure not to overcook your noodles in the boiling water – they should be just tender because they’ll cook a bit more in the wok. This prevents mushy, gummy noodles.
- The key to great lo mein is high heat and constant movement. Don’t let things sit in the pan or you’ll get burned spots instead of that beautiful golden color.
- Feel free to swap vegetables based on what you have or prefer. Bok choy, cabbage, zucchini, and water chestnuts all work beautifully.
- For a protein boost, add cooked tofu, chickpeas, or edamame. You can also add cooked shrimp or chicken if you want to make this less vegetarian.
- The cornstarch slurry is what gives lo mein that glossy, silky sauce coating. Don’t skip this step!
- Sesame oil has a strong flavor, so don’t be tempted to use more than called for – a little goes a long way. Quality matters here.
- This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or skillet with a splash of broth.
- If you don’t have oyster sauce, you can use an equal amount of soy sauce, but oyster sauce adds a wonderful depth of flavor that’s hard to replicate.
- Fresh ginger and garlic make a huge difference here – avoid using pre-minced versions if possible. The flavor is so much brighter and more authentic.
- Want to make this spicier? Add more red pepper flakes, a splash of sriracha, or drizzle with chili oil at the end.
- This recipe doubles easily if you’re feeding a crowd – just make sure to work in batches and don’t overcrowd your wok or the vegetables will steam instead of stir-fry.