Vegetarian lo mein

Lo mein is one of the most popular Chinese takeout dishes, where boiled noodles are tossed with vegetables and a savory brown sauce. My version is vegetarian, loaded with more vegetables than you would get at a restaurant, and uses minimal oil while keeping the same satisfying flavor.

Restaurants make big batches of lo mein with barely any vegetables and too much oil. When I started making it at home, I realized the dish is so much better with fresh, properly cut vegetables and a lighter hand on the oil. I boil the noodles, sauté the aromatics and vegetables for just 1 to 2 minutes, then toss everything together with a four ingredient sauce.

This is one of the fastest dinners I make and it works as a main or a side. The noodles taste fresher with less oil and more vegetables than any takeout version I have tried. Once you get the hang of it, you will stop ordering lo mein out.

Vegetarian lo mein

Ingredients

The key to this recipe is the noodles and the sauce. Everything else is fresh vegetables and aromatics that cook in minutes. When you are ready to cook, your table should have:

Vegetable lo mein ingredients

Noodles

Lo mein noodles: I use semi fresh lo mein noodles from the refrigerated or freezer section at an Asian market. They have the best texture because they are chewier than dried noodles. If using dried lo mein noodles, cook them 1 minute less than the package says so they do not get too soft when tossed with the sauce. In a pinch, dried spaghetti cooked al dente works as a substitute, though the texture will not be the same.

Lo mein noodles in package

Note: Most lo mein noodles contain eggs. For a vegan version, look for an eggless wheat noodle with a similar round shape.

Sauce

Light soy sauce, dark soy sauce: The dark soy sauce is what gives lo mein its signature brown color and a hint of caramel flavor. Regular soy sauce alone will not achieve that rich color. If you do not have dark soy sauce, substitute 1 tablespoon oyster sauce.

Sugar, sesame oil: A small amount of sugar balances the salt, and sesame oil adds a nutty finish.

Vegetables

Baby bok choy: The greens wither into the noodles while the white stems stay crunchy, giving you two textures from one ingredient.

Snow peas, carrot: Snow peas add freshness and carrots bring a touch of sweetness and color.

Aromatics

Garlic, ginger, green onions: These go into the hot pan first to build the flavor base. I mince the garlic and ginger and chop the green onions. Always use fresh garlic, not garlic powder.

How to cut vegetables for lo mein

The key to the best vegetable lo mein is cutting everything so it cooks evenly and creates a good mouthfeel.

Snow peas: Cut in half so the pieces are bite sized.

Carrots: Slice into small diamond shapes or thin rounds so they match the size of the snow peas.

Baby bok choy: Cut off the leafy part and slice the greens into thin strips. Stand the white part upright and slice into 1/4 inch pieces lengthwise. The greens will wither into the noodles and the white part stays crunchy with a nice shape.

How to cut baby bok choy for stir fry

How to make

1. Mix the sauce: Combine light soy sauce, dark soy sauce, sugar, and sesame oil in a small bowl. Stir well and set aside.

2. Cook the noodles: Bring a pot of water to a boil. Cook the lo mein noodles according to the package instructions. Rinse with cool water to stop the cooking and set aside. Make sure the noodles are loose and not clumped together before adding them to the pan.

3. Saute the aromatics: Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Add garlic, ginger, and green onion. Sauté until fragrant, about 1 minute.

Saute the aromatics

4. Cook the vegetables: Turn the heat to high. Add carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes. The vegetables should still have crunch.

cook the veggies

5. Toss the noodles: Add the cooked lo mein noodles and toss with tongs to distribute the vegetables. Pour the sauce over the noodles. Cook, tossing continuously, until the sauce is fully absorbed and the noodles are evenly coated.

Toss in the boiled noodles

6. Serve: Serve hot as a main dish or side dish.

Add the sauce and toss in a pan

Cooking tips to consider

  • Cut vegetables to match the noodles: I cut snow peas in half and carrots into small pieces so every bite has an even mix of noodles and vegetables. Big uncut vegetables create awkward bites.
  • Do not overcook the vegetables: I stir fry for just 1 to 2 minutes on high heat. The vegetables should still have crunch when they hit the plate.
  • Use dark soy sauce for color: Regular soy sauce will not give you that rich brown color. Dark soy sauce is thicker and slightly sweet. It is what makes lo mein look like lo mein.
  • Toss, do not stir: I use tongs and keep tossing so the sauce coats every strand without spilling the ingredients all over the stove.

How I love serving

I serve vegetable lo mein on its own as a quick weeknight main. When I want a bigger meal, I add a bowl of egg drop soup on the side and put out homemade chili oil so everyone can add their own heat.

If you want to add protein, toss in sliced chicken or shrimp that you seared separately. You can also swap the baby bok choy for broccoli or cabbage depending on what you have. For a full takeout spread, pair it with my ginger chicken stir fry or General Tso’s tofu to make it your own.

Frequently ask questions

Why are my noodles sticky?

This usually happens when the noodles are overcooked or not rinsed after boiling. I always rinse them with cool water right after draining to remove the extra starch and stop the cooking. If they still clump together, run them under warm water and loosen them with your hands before adding them to the pan.

How do I make this gluten free?

I use tamari instead of soy sauce and dry sherry in place of any Shaoxing wine. You will also want to make sure the noodles you pick are gluten free, since most lo mein noodles are made with wheat flour.

How do I store and reheat leftovers?

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I use a hot skillet with a splash of water to loosen the noodles and bring back some moisture. This method works much better than the microwave, which tends to make everything soft. You can also divide portions into containers for easy meal prep throughout the week.

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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

By Maggie Zhu
5 from 10 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3 servings
Print
In 20 minutes you can make my vegetable lo mein that tastes better than takeout. I toss lo mein noodles with baby bok choy, snow peas, and carrots in a dark soy sauce that gives everything a rich brown color. My recipe uses less oil than restaurants and more vegetables, so every bite has a nice crunch.

Ingredients 

  • 1/2 lb lo mein noodles
  • 1 tablespoon peanut oil
  • 2 cloves garlic , minced
  • 1 ” ginger , minced
  • 3 green onions , chopped
  • 1 cup snow peas , removed the tough ends
  • 3/4 cup sliced carrot
  • 4 heads baby bok choy , sliced

Sauce

Instructions

  • 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.

Ingredient Substitution Guide

Nutrition

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

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