4-5 ounces dry lo mein noodles – typically thin egg noodles, but sub any noodle you like- soba, GF noodles, whole wheat linguini, etc. If using fresh noodles, weight will be different, basically use enough for two servings.
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!
Garnish: scallions, sliced
Optional Additions: Crispy Tofu or protein of your choice (chicken, shrimp, beef…etc.)
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.
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 scallions.
Feel free to substitute other veggies, keeping proportions the same.
Classic Lo Mein often includes Oyster sauce, feel free to add or leave it out. Oyster Sauce is not vegan or GF. If leaving out you could, also sub Hoisin Sauce which is usually vegan but not GF.
Classic Lo Mein has a subtle smokiness which is hard to replicate at home. It actually comes from the wok being used over a high-heat restaurant stove. A few drops of liquid smoke can really mimic this taste. Go light here. I really like it- but up to you. 🙂
If adding tofu, chicken or shrimp or beef, season with salt and pepper and quickly sear in an oiled wok. Set aside. Add at the end with the sauce.
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