With over fifty 5-star 🌟 reviews, my chef’s perfected recipe for Lo Mein Noodles is loaded with flavor! We add extra veggies and a protein of choice. An easy, healthy dinner in 20 minutes! Vegan and gluten-free adaptable.
As a busy working chef, the last thing I want to do when I come home from a long catering event is spend hours in the kitchen cooking a meal for Brian and me. Hungry and tired, my goal is quick, healthy nutrition. These Lo Mein noodles are such a godsend! I’ve spent years developing this recipe, and perfecting it just for you! The secret is in the sauce.
What I love about this recipe, besides the amazing flavor is how loaded up with fresh vegetables it is. You can adapt these veggies based on the season! Add mushrooms, shredded cabbage, carrots, snow peas, bell pepper or any other vegetable you feel like chopping up or want to use up. Garnish with green onions. In spring, try adding asparagus. And this would be good in winter with any leftover roasted veggies you have on hand too!
For protein, add crispy tofu, or chicken breast, or shrimp if you like. Or leave the protein out… and opt for a veggie feast! So adaptable and customizable. The best part? These Lo Mein Noodles can be made in 20 minutes flat!
Lo Mein Recipe Video
What makes this Lo Mein Recipe so good?
The lo Mein Sauce! After getting a few tips and pointers from our local Chinese Chef, I’ve been testing and adjusting this recipe for months.
Lo Mein Ingredients
- **Dry **lo mein noodles – typically thin egg noodles, but feel free to sub any noodle you like; soba noodles, gluten-free noodles, whole wheat linguini, etc.
- High heat oil for stir fry: wok oil, peanut oil or coconut oil
- Veggies: onion, mushrooms, red bell pepper, shredded carrots, snow peas, and shredded cabbage
- Fresh garlic cloves and ginger root
Ingredients in Lo Mein Sauce
- soy sauce (or GF Braggs)
- sesame oil
- Chinese Cooking Wine or Mirin
- maple syrup, honey or sugar.
- Sriracha
- white pepper
- optional oyster sauce (this adds depth, but is not typically vegan or GF)
- and a secret ingredient…can you guess?
How to Make Homemade Lo Mein
Step One: Whisk together the Lo Mein Sauce.
Step Two: Cook the noodles!
Step Three: Bring everything near the stove and begin by stirfrying the veggies.
Step Four: Once the veggies are tender, yet crisp, add the noodles.
Step Five: Pour in the flavorful Lo Mein Sauce and toss and stir, for two minutes! If adding tofu or meat, add it in now ( you will have already cooked it- see recipe notes).
Step Six: Serve immediately! Divide among bowls and top with green onions.
Vegan Lo Mein Noodles… so easy, so flavorful! Healthy too.
Lo Mein Recipe Tips and Variations
- To boost nutrition, add a handful of baby spinach, bok choy, shredded Brussels sprouts,or bean sprouts.
- Add seasonal veggies: In spring, asparagus is nice, in winter, roasted veggies work well too!
- Add protein! Feel free to add cooked chicken breast, pan seared shrimp or crispy tofu at the end of cooking.
How to Store Lo Mein Noodles
Store leftover lo mein noodles in an airtight container for up to 3 days in the refrigerator. Reheat in a skillet over medium heat or microwave.
What to Serve With This Lo Mein Recipe
Lo Mein can be served with any of the following Chinese-inspired dishes!
- Moo Shu Tofu
- Asian Cucumber Salad
- Chinese Eggplant
- Sesame Tomato Salad
- Easy Crunchy Asian Slaw
- Broccoli Stir Fry
- Egg Roll in a Bowl
- Asparagus Mushroom Stir-Fry
- Crispy Tofu
- Shrimp Stir fry
- Black Pepper Tofu
Lo Mein FAQS
- What is Lo Mein Noodles? Lo mein noodles are generally thin egg noodles. To keep lo mein vegan, use wheat noodles, soba noodles or even linguini. Also this brand of Lo Mein Noodles is egg-less. Cook lo mein in a wok, or an extra-large skillet.
- How do you make Lo Mein Noodles without sticking? Constantly stir the lo mein noodles– the Lo Mein Sauce will keep the noodles from sticking.
- What is the difference between Lo Mein and Chow Mein? The main difference between Lo Mein and Chow Mein is in the preparation and oil content – Chow Mein is typically fried noodles with higher oil content and noodles are crispy. Lo Mein is more “saucy” with lower oil content. Lo Mein tends to be lighter, healthier and lower calories with more veggies than chow mein.
Other Noodle Recipes You May Like:
- Kimchi Noodles
- Longevity Noodles
- Quick & Easy Soba Noodles
- Chinese Sesame Noodles with Veggies!
- Singapore Noodles!
- Jade Noodles
- Kung Pao Noodles!
Lo Mein Noodle
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: vegan, weeknight dinner, main
- Method: stove top
- Cuisine: Chinese
- Diet: Vegan
Description
Fast, easy recipe for Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this easy dinner is perfect for busy weeknights! Keep it vegan or add chicken breast or shrimp. Gluten-free adaptable.
Ingredients
- 3 tablespoons soy sauce (GF Braggs)
- 2 tablespoons Chinese cooking wine (or mirin, or sub 1 1/2 tablespoons water mixed with 1/2 teaspoon rice vinegar and 1/2 teaspoon honey)
- 2 teaspoons sesame oil
- 1 teaspoon maple syrup, sugar or honey
- 1/8 teaspoon white pepper
- 1/2- 1 teaspoon sriracha ( or chili paste)
- 2 tablespoons wok oil, peanut oil or coconut oil
- 1/2 onion, thinly sliced ( 1 cup)
- 2 cups sliced mushrooms
- 4 garlic cloves, roughly chopped
- 1 teaspoon ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1 cup shredded cabbage
- 1 cup snow peas
- Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!
Instructions
- Set water to boil and cook the noodles according to directions on the package.
- Stir together the Lo mein Sauce ingredients in a small bowl (see notes)
- Prep any and all veggies and set near the stove.
- In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.
- Add the noodles and give a good stir and toss a few times to incorporate.
- Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.
- Serve in two bowls, garnish with green onion.
Notes
Optional Sauce Additions: 1 tablespoon oyster sauce and 1/4 teaspoon liquid smoke
- Classic Lo Mein often includes Oyster sauce, Oyster Sauce is not vegan or GF. It does add great flavor here, but feel free to leave out. If leaving out you could, also sub Hoisin Sauce which is usually vegan but not GF.
- Classic Lo Mein has a subtle smokiness that is hard to replicate at home. It actually comes from the seasoned wok being used over a high-heat restaurant stove, and the sugar in sauce caramelizing. A few drops of liquid smoke can really mimic this taste. Go light here. I really like it- but up to you. 🙂
Feel free to substitute other veggies, keeping the proportions the same.
If adding crispy tofu, chicken or shrimp or beef, season with salt and pepper and quickly sear in an oiled wok. Set aside on a paper towel-lined plate. Add this into the wok with the noodles at the end with the sauce.
Nutrition
- Serving Size:
- Calories: 464
- Sugar: 14.4 g
- Sodium: 717.6 mg
- Fat: 16.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 67.8 g
- Fiber: 7.2 g
- Protein: 13.8 g
- Cholesterol: 0 mg
This was easy and very tasty! I had everything prepared ahead of time so stir fry was quick. I used a few different ingredients as I didn’t have some of the suggested veggies, but it turned out scrumptious!
Glad you gave it a try Wendy!
I have made this so many times, great for cleaning out the veg box. It is a quick and tasty meal, we like it hot so amp up the chili factor otherwise, stick to the suggested sauce ingredients because it works.
Love it Anne!
Had to use cauliflower because I didn’t have the cabbage. Flavors are delicious! Thank you for the substitution ideas for the sauce because I didn’t have mirin or Chinese cooking wine. So delicious and a feel good meal!
Nice Rebecca, so glad this worked out for you!
Sorry, I forgot the stars in my previous message. But, OMG this was soooo delicious! I didn’t have some ingredients, but substituted edamame for the snow peas, which was fine with us. And, the Lo Mein sauce is fabulous. Upon your suggestions I did add some Hoisin sauce which turned out great. THANK YOU!
Glad you liked this one Molly!
I’ve made this recipe many times, and I’m always amazed that I can make something that tastes so good! Thank you! Your recipes are the best.
Thanks so much Kathy. I love that you are enjoying and are inspired!
Absolutely wonderful, Everyone loved this dish, will make it again and again, could not stop eating it!
THANK YOU SYLVIA
Yay, great to hear Faye!
This sounds delicious. Will make it tonight 2/14/23
I cook Asian food a lot and know this recipe will be great.
Elaine, Chandler AZ
Great, let us know how it goes!
I no longer order restaurant lo mein this is better
Haha, that’s amazing Frank!
This is such a flavorful dish! The aroma and the color are a nice added touch. Most of the work is prep! Highly recommend. Thanks for sharing
Thanks Kyla!
I excluded the oyster sauce and the sriracha and I also used the veggies I had in my fridge. I was kind of nervous but it still came out wonderfully! A great way to get rid of some of those veggies that have been sitting in your fridge and ensure they get gobbled up immediately! It is also 7yo approved!
Awesome Amanda! Great to hear!
This was so good! Best stir fry sauce. Used hoisin sauce instead of oyster, and used roast veggies. Will definitely make again. Thank you for this gorgeous recipe.
Sounds great Alex, glad you enjoyed!
This is my all-time FAVORITE recipe for 2 reasons. The first reason is due to the incredible flavor and taste of the dish. I added Tofu. The second reason is due to how pretty it looks in the wok with all the colorful veggies and the recipe is easy to put together. Also, no problem reheating for lunch either. Tofu was not dry! Yum! Love making your recipes.
thanks, Sissy- Glad this worked for you!
Delish! Converting my family into more Asian flavors to vary up weeknight meals. I love everything you create and appreciate the ease of veggies, condiments, and cleanup. Awesome!
Awesome and thanks- glad you enjoyed!
I haven’t made this yet but gave it five stars because after reading the recipe I know it will be great.
I’ve been searching for a nice combination of vegetables and this recipe is the best. It’s a combo I’ll use for my Kung pao too.
Great job Sylvia!
Thanks Frank! Appreciate this!
Definitely in my top 10 favorite recipes. Seconds were a must! Yum!
Awwww… great to hear Maria- thanks so much!
Thank you for sharing this recipe with us, Sylvia, the whole family loves it (which is rare) ; )
Awesome Christine- glad everyone liked it!
One of my favourite recipes in the rotation!
Thanks Reagan!
Thank you, we enjoyed your VEGGIE LO MEIN NOODLES recipe. Delicious! I replaced the noodles with brown rice noodles.
I’m so happy you enjoyed this Isabelle
YUM. best lo mein ive made, I’ve been trying to make a sauce that tastes this delicious for a long time and im glad ive finally found a recipe that hits the spot! This is the 3rd recipe of yours I’ve made (all in the past week) and they all have been delicious. I’m going to keep working my way through your recipes, followed to a tee (nothing needs adjusting imo) they are so yummy.
Thanks so much, Nicole- appreciate this and glad you are enjoying the blog!
What wok do you have? Would love to buy a similar one 🙂
I link it in th post!