Vegetable Lo Mein

5 from 9 votes
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Make takeout-perfect vegetable lo mein in your own kitchen for a quick, easy, healthy, and authentic Chinese dish any night of the week! {Vegetarian}

Vegetarian lo mein close up

Lo mein might be one of the most popular dishes when it comes to Chinese takeout. Noodles and vegetables unite with a flavorful brown sauce that’s hard to resist. 

Your local Chinese restaurant likely has a vegetable lo mein option which you probably enjoy. But you’ll love it even more if you make it yourself! Authentic Chinese vegetable lo mein is so easy to make and I promise you, yours will taste even better than takeout.

Vegetable lo mein close up

Why this recipe?

  • Minimal ingredients, maximum flavor
  • The cooking process is made easy by cutting the veggies into the right shape
  • More veggies create a balanced texture and make the dish healthier
  • It uses much less oil than takeout but retains the great taste

Often, restaurants make big batches of lo mein with very few pieces of vegetables. When you create your own vegetable lo mein, your batch will be smaller and hence, your vegetables will have more firmness and bite to them. My version contains more veggies, so you’ll also get fresher and tastier vegetables in every bite you take. No need to skimp!

Most Chinese takeout places use lots of oil, but you won’t need to. My recipe shows you how to keep that great taste with fresh flavor without bogging down the other ingredients.

Vegetarian lo mein

How to cut vegetables for your lo mein

The key to making the best vegetable lo mein is to ensure that all the veggies are cut so that they cook evenly together and create a good mouthfeel.

For example:

  • Cut snow peas in half, so you won’t bite into big chunks of undercooked peas.
  • Slice carrots into small diamond shapes so they’re consistent with the snow peas. (we used a giant carrot. If you use smaller carrot, simply slice it into round pieces)

A fun way to cut baby bok choy

We tried out a new way to cut baby bok choy for the vegetable lo mein and loved the result:

  • Cut off the leafy part.
  • Slice the green leaves into thin strips.
  • Make the white part stand and slice it into 1/4” (5 mm) pieces lengthwise.
How to cut baby bok choy for stir fry

At the end of the cooking, the green part will wither into the noodles, and the white part will stay crunchy and have a beautiful shape.

Vegetable lo mein in a pan


What noodles to use for lo mein

Finding the correct noodles is key to making great vegetable lo mein. If you’re lucky enough to live close to an Asian market, look for the semi-fresh lo mein noodles in the refrigerated or freezer section (I found it on Amazon too, but it’s every expensive). These noodles are semi-dried and have the best texture.

Lo mein noodles in package

If fresh lo mein noodles are not available, you can also use dried lo mein noodles. I found that dried lo mein noodles are tricky sometimes, because once they are cooked, they turn soft very quickly. If you use dried noodles, I suggest you cook them 1 minute less than the package indicates, so they won’t be overcooked after they’re mixed with noodle sauce.

NOTE: Lo mein noodles usually contain eggs. If you want to make your dish vegan, you’ll need to find a wheat noodle that has a similar round, fatty shape.

Dark soy sauce

Dark soy sauce adds a beautiful dark brown color and a hint of caramel taste to your lo mein. If you don’t have dark soy sauce, consider replacing it with 1 tablespoon of oyster sauce. You can use regular soy sauce with a pinch of sugar as an alternative, but the noodles will come out quite lightly colored.

Prep work

When you’re ready to cook, your table should have:

Vegetable lo mein ingredients

NOTE: I used a large bowl for all the veggies and a plate for the aromatics, because we will add them at the same step in the recipe.

Cooking process

The cooking is unbelievably easy. Once you’ve cooked the noodles, you need to:

  1. Saute the aromatics
  2. Briefly cook the veggies
  3. Toss in the boiled noodles
  4. Add the sauce and toss it again

That’s it!

Vegetable lo mein cooking step-by-step

It comes together so quickly that you’ll be done before the takeout delivery driver would even show up at your door. Simply pay attention when you cook the noodles and veggies. You don’t want to overcook those. Pair with your favorite main dish and this vegetable lo mein could become a new weeknight staple in your home!

Homemade lo mein with vegetables

Main dishes that go with vegetable lo mein

The vegetable lo mein is so satisfying and substantial by itself, that it’d be totally proper to serve it as a main dish. On the other hand, it’s so easy and fast to make and totally works as a side dish. Pair it with the easy mains below to create a scrumptious meal!

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Make takeout-perfect vegetable lo mein in your own kitchen for a quick, easy, healthy, and authentic Chinese dish any night of the week! {Vegetarian}

Vegetable Lo Mein

5 from 9 votes
Make takeout-perfect vegetable lo mein in your own kitchen for a quick, easy, healthy, and authentic Chinese dish any night of the week! {Vegetarian}
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3 servings


  • 1/2 lb (225 g) lo mein noodles
  • 1 tablespoon peanut oil
  • 2 cloves garlic , minced
  • 1 ” (2.5 cm) ginger , minced
  • 3 green onions , chopped
  • 1 cup snow peas
  • 3/4 cup sliced carrot
  • 4 heads baby bok choy , sliced



  • Combine all the sauce ingredients in a small bowl. Stir well and set aside.
  • Bring a pot of water to a boil. Cook the lo mein noodles according to the instructions on the packaging. Rinse with cool water to stop the cooking and set them aside.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
  • Turn the heat to high and add the carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
  • Add the cooked lo mein and toss with a pair of tongs to distribute the vegetables. Pour the sauce onto the noodles. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.
  • Serve hot as a main dish or side dish.


Serving: 1serving, Calories: 458kcal, Carbohydrates: 74.3g, Protein: 26.4g, Fat: 10.9g, Saturated Fat: 2g, Cholesterol: 44mg, Sodium: 960mg, Potassium: 3166mg, Fiber: 15.7g, Sugar: 20.5g, Calcium: 1242mg, Iron: 13mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

More delicious noodle recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Valerie says:

    5 stars
    This look so delicious. Baby bok choy, garlic, noodles–mmm. What’s not to like? Once I can get out to the Asian market and get supplies–this will be the first thing I make. I love your General Tso’s chicken and have made it numerous times. Great recipes Maggie. Stay as safe as you can be down there. These are definitely some weird and scary times we’re going through. Okay, there’s a video here that’s distracting me…LoL OMG what did you just make??!!

  2. Ted says:

    I will try this recipe out. thanks
    Looks like some online shopping since there are no asian markets in this locale.

    – Pepper Lewis: Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate.”

    Time for some shopping.

  3. Peta says:

    Absolutely delicious. My husband made this dish tonight for Mother’s Day. Thank you for sharing your recipe 😋

  4. Barry says:

    5 stars
    Absolutely delicious! Made this for dinner tonight and we all agree this recipe is a keeper! Easy and quick to make.

  5. Melissa says:

    Love your recipes! I have màde several and this is one. Thank you!

  6. Rebecca camacho says:

    I couldn’t find peanut oil, what’s the best substitute if there is any?

    • Maggie says:

      Hi Rebecca, you can use any neutral oil (vegetable, grapeseed etc). To boost the taste, you can add 1/2 teaspoon sesame oil in the sauce if you have it. And it’s totally OK without the sesame oil as well.

  7. Tracy says:

    5 stars
    By far the best Lo mein recipe. I added cooked shrimp and I didn’t have bok choy so I used shredded cabbage and I julienned my carrots. Thank you

  8. Anya says:

    5 stars
    I love this recipe! It’s so easy to make, great for a weeknight when you’re demotivated to cook but still feeling something homemade. Thanks!

  9. Paul R Miller says:

    5 stars
    So delicious! I added marinated shrimp (shaoxing wine, cornstarch, pepper) to make a heartier meal. We gobbled it up! Seasoning was perfectly balanced.

    • Claire says:

      5 stars
      I loved it. Easy, taste great and very forgiving (I did not have bok choy but I had some brussels sprouts that needed to be eaten and it was great).

  10. James Rice says:

    Love your recipes 😋 to death you’re the bomb 💣 keep up the good job

  11. Annika says:

    5 stars
    I love your recipes. And I have a question concerning this recipe. My noodles don’t get this dark color even despite I’m using all the right ingredients. Do I have the wrong noodles or do I just have to use more sauce? Thanks in advance for your help!

    • Maggie Zhu says:

      Thanks for leaving a good review!
      The dark color is from the dark soy sauce. And depending on the brand, sometimes the dark soy sauce has a slightly different consistency.
      If you want your dish to be darker, simply drizzle in a bit more dark soy sauce will do.

  12. Laura Clayson says:

    5 stars
    Incredible recipe. So delicious. Have tired various stir fry noodle recipes in my time + this was honestly the best one I’ve had, in terms of instructions to make + the noodles not getting sticky… also the best I’ve eaten! 😋🍜

    • Laura Clayson says:

      Thanks so much Maggie!! 😋😋

  13. KM says:

    Turned out great! I added Asian pork meatballs for some extra protein.

  14. Val says:

    5 stars
    Easy and delicious, the perfect weeknight meal.

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