Skip the takeout—these 20 Flavorful Chinese Vegetable Lo Mein Recipes bring restaurant-quality taste right to your kitchen! Whether you’re craving a quick weeknight dinner, a veggie-packed comfort meal, or a fresh twist on a classic, this roundup has something for every noodle lover. Get ready to toss, sizzle, and savor your way through these irresistible dishes—your chopsticks (or fork!) will thank you.
Spicy Garlic Vegetable Lo Mein
Holding a warm bowl of noodles on a quiet evening feels like a small, comforting ritual. This Spicy Garlic Vegetable Lo Mein brings together the gentle heat of chili, the deep aroma of toasted garlic, and the satisfying chew of fresh noodles—simple, yet layered with flavor.
Ingredients
– 8 oz fresh lo mein noodles
– 2 tbsp toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tbsp fresh ginger, grated
– 1/2 cup shiitake mushrooms, thinly sliced
– 1/2 cup red bell pepper, julienned
– 1/2 cup snap peas, trimmed
– 1 tbsp sambal oelek
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp granulated sugar
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop cooking, then toss with 1 tbsp toasted sesame oil to prevent clumping.
2. Heat the remaining 1 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
3. Add the shiitake mushrooms, red bell pepper, and snap peas, stirring frequently for 2 minutes until the vegetables are crisp-tender. A slight char on the edges enhances flavor.
4. Reduce heat to medium and stir in the sambal oelek, soy sauce, rice vinegar, and sugar, coating the vegetables evenly. Cook for 1 minute to meld the flavors.
5. Add the cooked noodles to the wok, tossing gently with tongs until fully coated in the sauce and heated through, about 2 minutes.
6. Garnish with scallions and sesame seeds, then serve immediately.
Off the heat, the noodles cling to the sauce, glossy and flecked with vibrant vegetables. The dish balances heat and sweetness, perfect with a crisp, chilled lager or a drizzle of extra sambal for those who crave more fire.
Sesame Ginger Vegetable Lo Mein
Perhaps there’s something deeply comforting about the way noodles tangle with vibrant vegetables, glazed in a sauce that’s both earthy and bright. This sesame ginger vegetable lo mein is a quiet celebration of textures and flavors, perfect for those evenings when you crave warmth without heaviness.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp toasted sesame oil
- 1 tbsp freshly grated ginger
- 2 cloves garlic, finely minced
- 1 cup thinly sliced shiitake mushrooms
- 1 cup julienned carrots
- 1 cup snap peas, trimmed
- 2 tbsp tamari (or soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp crushed red pepper flakes
- 2 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the lo mein noodles and cook for 3–4 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tbsp sesame oil to prevent sticking.
- Heat the remaining 1 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add the ginger and garlic, stirring constantly for 30 seconds until fragrant but not browned.
- Add the shiitake mushrooms and sauté for 2 minutes, until they begin to soften. Tip: Resist overcrowding the pan to ensure proper caramelization.
- Stir in the carrots and snap peas, cooking for another 2 minutes until crisp-tender. The vegetables should retain a slight bite.
- In a small bowl, whisk together the tamari, rice vinegar, honey, and red pepper flakes. Pour the sauce over the vegetables, stirring to coat evenly.
- Add the cooked noodles to the wok, tossing gently with tongs until everything is well combined and heated through, about 1–2 minutes. Tip: For deeper flavor, let the noodles sit undisturbed for 30 seconds to develop a slight crispness on the edges.
- Remove from heat and sprinkle with toasted sesame seeds and scallions. Tip: For extra freshness, finish with a squeeze of lime.
Finished with a glossy sheen and a subtle heat, this lo mein is a dance of tender noodles and crisp vegetables. Serve it straight from the wok, or top with a soft-boiled egg for a heartier meal.
Sweet and Sour Vegetable Lo Mein
Wandering through the kitchen on a quiet evening, I find myself craving the comforting balance of sweet and sour, the kind that lingers in every bite of a well-made lo mein—tender vegetables tangled in glossy noodles, a dish that feels like home.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp cold-pressed sesame oil, divided
- 1 cup thinly sliced red bell pepper, julienned
- 1 cup snap peas, trimmed and halved diagonally
- 1 cup shredded Napa cabbage
- 2 cloves garlic, finely grated
- 1 tbsp fresh ginger, microplaned
- 3 tbsp unseasoned rice vinegar
- 2 tbsp tamari
- 1 tbsp raw honey
- 1 tsp crushed red pepper flakes
- 2 scallions, thinly sliced on a bias
- 1 tbsp toasted sesame seeds
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop cooking, then toss with 1 tbsp sesame oil to prevent clumping.
- Heat remaining 1 tbsp sesame oil in a wok or large skillet over medium-high heat until shimmering, about 1 minute. Add red bell pepper and snap peas; stir-fry for 2 minutes until edges begin to blister.
- Reduce heat to medium. Add Napa cabbage, garlic, and ginger; stir-fry for 1 minute until fragrant but not browned. Tip: Overcooking garlic will make it bitter—watch for golden edges.
- In a small bowl, whisk rice vinegar, tamari, honey, and red pepper flakes until honey dissolves. Pour over vegetables, stirring to coat evenly.
- Add cooked noodles to the wok, tossing gently with tongs until fully coated in sauce and heated through, about 2 minutes. Tip: For deeper flavor, let noodles sit undisturbed for 30 seconds to caramelize slightly.
- Garnish with scallions and sesame seeds. Serve immediately. Tip: For extra crunch, top with fried shallots or crushed peanuts.
Zesty and vibrant, this lo mein is a dance of textures—crisp-tender vegetables against silky noodles, all glazed in a sauce that’s just the right kind of sticky. Try it piled high with a sprinkle of extra sesame seeds and a side of quick-pickled carrots for contrast.
Teriyaki Vegetable Lo Mein
Crisp summer evenings call for meals that are both comforting and vibrant, and this dish—with its tender-crisp vegetables and glossy, umami-rich sauce—fits the bill perfectly. It’s a quiet celebration of texture and balance, the kind of meal that feels like a gentle exhale after a long day.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp toasted sesame oil, divided
- 1 tbsp cold-pressed avocado oil
- 1 cup thinly sliced shiitake mushrooms, stems removed
- 1 cup julienned rainbow carrots
- 1 cup snap peas, trimmed and halved diagonally
- 2 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 1/4 cup low-sodium tamari
- 2 tbsp mirin
- 1 tbsp pure maple syrup
- 1 tsp arrowroot starch
- 2 scallions, thinly sliced on a bias
- 1 tbsp toasted sesame seeds
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop cooking, then toss with 1 tbsp sesame oil to prevent clumping.
- Heat avocado oil in a large wok or skillet over medium-high heat until shimmering. Add shiitake mushrooms and sauté for 3 minutes, stirring occasionally, until edges begin to caramelize.
- Add carrots and snap peas, stirring constantly for 2 minutes until vegetables are brightened but still crisp-tender. Tip: High heat and quick movement preserve their vibrant color and crunch.
- Push vegetables to one side of the pan. Reduce heat to medium and add garlic and ginger to the cleared space, sautéing for 30 seconds until fragrant but not browned.
- In a small bowl, whisk together tamari, mirin, maple syrup, and arrowroot starch until smooth. Pour into the wok, stirring to coat vegetables evenly. Simmer for 1 minute until sauce thickens slightly.
- Add cooked noodles and remaining 1 tbsp sesame oil to the wok. Use tongs to gently fold everything together for 2 minutes, ensuring noodles absorb the sauce. Tip: Lift and toss rather than stirring to maintain noodle integrity.
- Remove from heat and garnish with scallions and sesame seeds. Tip: Let sit for 2 minutes before serving to allow flavors to meld.
Oftentimes, the best meals are those that feel effortless yet thoughtful—this lo mein, with its springy noodles clinging to the sweet-salty glaze and vegetables that still whisper of their crunch, is exactly that. Try serving it in shallow bowls with a drizzle of chili crisp for those who crave heat, or alongside pickled radishes for a bright contrast.
Thai-Inspired Peanut Vegetable Lo Mein
Under the quiet hum of the kitchen light, this dish unfolds like a love letter to tangled noodles and the earthy sweetness of peanut butter—a comforting embrace of Thai flavors woven into the familiar strands of lo mein.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp unrefined peanut oil, divided
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, julienned
- 1 cup shredded Napa cabbage
- 1 medium carrot, cut into matchsticks
- 2 scallions, thinly sliced (reserve greens for garnish)
- 1/4 cup creamy natural peanut butter
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
- 1/4 cup roasted peanuts, roughly chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain, rinse under cold water, and toss with 1 tbsp peanut oil to prevent clumping.
- Heat remaining 1 tbsp peanut oil in a wok or large skillet over medium-high heat until shimmering. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
- Add bell pepper, cabbage, and carrot, stir-frying for 2 minutes until vegetables are crisp-tender. Tip: Keep the heat high to avoid steaming—you want slight char on the edges.
- Reduce heat to low. Push vegetables to one side; in the empty space, whisk together peanut butter, tamari, rice vinegar, sesame oil, and red pepper flakes until smooth.
- Add drained noodles to the wok, tossing gently with tongs to coat evenly in the sauce. Fold in vegetables and scallion whites, cooking for 1 minute to meld flavors. Tip: If the sauce thickens too much, splash with 1 tbsp warm water.
- Garnish with scallion greens and chopped peanuts. Tip: For extra crunch, serve with lime wedges to brighten the richness.
Fragrant and slightly sticky, the noodles cling to the sauce like silk, while the peanuts scatter like confetti. Try piling it high in shallow bowls with a tangle of bean sprouts underneath for contrasting coolness.
Lemon Pepper Vegetable Lo Mein
Sometimes, the simplest dishes carry the most comfort—like a tangle of noodles, bright with citrus and humming with pepper, cradling crisp-tender vegetables in every bite. This is the kind of meal that feels like a quiet exhale after a long day, uncomplicated yet deeply satisfying.
Ingredients
– 8 oz dried lo mein noodles
– 2 tbsp cold-pressed sesame oil, divided
– 3 cloves garlic, finely minced
– 1 tbsp fresh ginger, grated
– 1 cup shiitake mushrooms, thinly sliced
– 1 red bell pepper, julienned
– 1 cup snap peas, trimmed
– 2 tbsp tamari (or soy sauce)
– 1 tbsp honey
– 1 tbsp lemon zest, finely grated
– 1 tsp freshly cracked black pepper
– 2 tbsp toasted sesame seeds
– 1 scallion, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add lo mein noodles and cook for 3–4 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tbsp sesame oil to prevent sticking.
2. Heat remaining 1 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
3. Add shiitake mushrooms and sauté for 2 minutes, allowing edges to caramelize slightly. Tip: Resist overcrowding the pan to ensure proper browning.
4. Stir in red bell pepper and snap peas, cooking for another 2 minutes until vegetables are vibrant and crisp-tender.
5. Reduce heat to low. Add tamari, honey, lemon zest, and black pepper, stirring to coat evenly. Tip: Adjust sweetness with honey sparingly—it should balance, not overpower.
6. Fold in cooked noodles, tossing gently until fully coated and warmed through, about 1 minute. Tip: Use tongs for even distribution without breaking noodles.
7. Garnish with sesame seeds and scallions before serving.
Unassuming yet vibrant, this lo mein offers a melody of textures—springy noodles, snappy vegetables, and the occasional crunch of sesame. The lemon pepper lingers like a whisper, brightening each forkful. Try it with a drizzle of chili oil for those who crave a gentle heat.
Hoisin Glazed Vegetable Lo Mein
Vaguely, the scent of toasted sesame oil and garlic lingers in the air, a quiet promise of the comforting dish taking shape—a tangle of noodles and crisp-tender vegetables, all glistening under a rich, velvety glaze.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp toasted sesame oil, divided
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce, preferably tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 1 cup shiitake mushrooms, thinly sliced
- 1 red bell pepper, julienned
- 1 cup snap peas, trimmed and halved diagonally
- 2 scallions, thinly sliced (white and green parts separated)
- 1 tbsp neutral oil (e.g., grapeseed)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the lo mein noodles and cook for 3–4 minutes, stirring occasionally, until al dente. Drain and toss with 1 tbsp toasted sesame oil to prevent sticking.
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, garlic, and ginger until smooth. Set aside.
- Heat neutral oil in a large wok or skillet over medium-high heat until shimmering. Add shiitake mushrooms and cook, undisturbed, for 2 minutes to develop a golden sear.
- Add red bell pepper and snap peas, stirring frequently, for 3 minutes until vegetables are crisp-tender. Tip: A high heat ensures quick cooking while retaining vibrant color and texture.
- Reduce heat to medium-low. Push vegetables to one side of the pan and pour the sauce into the empty space. Let it simmer for 30 seconds to thicken slightly before tossing with the vegetables.
- Add cooked noodles and remaining 1 tbsp toasted sesame oil to the pan. Use tongs to gently fold everything together until evenly coated. Tip: Avoid overmixing to keep noodles intact.
- Garnish with scallion greens and serve immediately. Tip: For extra crunch, top with toasted sesame seeds or crushed peanuts.
Mellow yet deeply savory, the noodles cling to the glossy glaze, while the vegetables offer a satisfying contrast—crisp, sweet, and earthy. Try stacking portions in shallow bowls, letting the steam rise like a whispered invitation.
Szechuan Vegetable Lo Mein
Moments like these call for the quiet comfort of a dish that hums with warmth and spice, a tangle of noodles and crisp-tender vegetables glazed in the bold, numbing embrace of Szechuan peppercorns. It’s the kind of meal that feels like both a refuge and an adventure, perfect for a solitary evening or shared over murmured conversations.
Ingredients
– 8 oz fresh lo mein noodles
– 2 tbsp toasted sesame oil, divided
– 3 tbsp Szechuan chili crisp
– 1 tbsp fermented black bean paste
– 1.5 cups thinly sliced shiitake mushrooms
– 1 cup julienned red bell pepper
– 1.5 cups baby bok choy, halved lengthwise
– 2 tsp freshly grated ginger
– 3 garlic cloves, finely minced
– 1 tbsp rice vinegar
– 1 tbsp light soy sauce
– 1 tsp granulated sugar
– 1/4 cup finely sliced scallions
– 1 tsp crushed Szechuan peppercorns
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water, then toss with 1 tbsp sesame oil to prevent clumping.
2. Heat a wok or large skillet over medium-high heat until a drop of water sizzles on contact. Add the remaining 1 tbsp sesame oil, swirling to coat the surface.
3. Add the shiitake mushrooms and stir-fry for 2 minutes, until edges begin to caramelize. Reduce heat to medium if they brown too quickly.
4. Stir in the red bell pepper, bok choy, ginger, and garlic, tossing constantly for 1 minute to soften slightly while retaining crunch.
5. Push vegetables to one side of the wok. Add the chili crisp and black bean paste to the cleared space, stirring for 15 seconds to bloom their flavors.
6. Combine the vegetables with the paste mixture, then add the noodles, rice vinegar, soy sauce, and sugar. Toss gently but thoroughly for 2 minutes, ensuring even coating.
7. Remove from heat and fold in the scallions and Szechuan peppercorns.
Vibrant and layered, this lo mein balances the earthy depth of mushrooms with the peppercorns’ tingling heat, all clinging to springy noodles. Serve it with a cold, crisp cucumber salad to contrast the warmth, or top with a fried egg for richness.
Five-Spice Vegetable Lo Mein
Just as the evening light fades, there’s something deeply comforting about stirring a pan of lo mein, the aroma of five-spice powder mingling with the steam rising from the noodles. This dish, with its vibrant vegetables and tender noodles, is a quiet celebration of simplicity and flavor.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp toasted sesame oil
- 1 tbsp clarified butter
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup bok choy, chopped
- 1/2 cup red bell pepper, julienned
- 1/2 cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp five-spice powder
- 1/4 cup scallions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook for 4 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp toasted sesame oil to prevent sticking.
- Heat the clarified butter in a large wok or skillet over medium-high heat until shimmering. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the shiitake mushrooms, bok choy, red bell pepper, and carrots to the wok. Stir-fry for 3-4 minutes, until the vegetables are just tender but still crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce, and five-spice powder. Pour the sauce over the vegetables, stirring to coat evenly.
- Add the cooked noodles to the wok, tossing gently with the vegetables and sauce until everything is well combined and heated through, about 2 minutes.
- Remove from heat and garnish with scallions. Serve immediately.
The noodles should be silky and slightly chewy, with the vegetables offering a crisp contrast. The five-spice powder lends a warm, aromatic depth that makes this dish particularly memorable on a cool evening.
Garlic Bok Choy Lo Mein
Under the soft glow of the kitchen light, the simplicity of garlic bok choy lo mein unfolds into a dish that speaks to the soul, blending the crisp freshness of bok choy with the deep, aromatic embrace of garlic, all tangled in silky noodles.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp clarified butter
- 4 cloves garlic, minced
- 1 lb bok choy, stems and leaves separated, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 cup vegetable broth
- 1/4 tsp red pepper flakes
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp green onions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil. Add lo mein noodles and cook for 4 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
- Heat clarified butter in a large wok or skillet over medium-high heat until shimmering. Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
- Add bok choy stems to the wok, stir-frying for 2 minutes until slightly softened. Tip: High heat ensures a quick cook, preserving the vegetable’s crunch.
- Pour in the lightly beaten eggs, scrambling gently until just set, about 1 minute. Remove from the wok and set aside.
- In the same wok, add bok choy leaves, soy sauce, oyster sauce, sesame oil, vegetable broth, and red pepper flakes. Stir-fry for 1 minute until the leaves are wilted.
- Return the cooked noodles and scrambled eggs to the wok. Toss everything together for 2 minutes, ensuring the noodles are evenly coated with the sauce.
- Garnish with sliced green onions before serving. Tip: A final drizzle of sesame oil can enhance the dish’s aroma and flavor.
Yielded is a dish where each bite offers a harmonious blend of textures—the noodles’ chewiness against the bok choy’s crispness, all enveloped in a savory, garlicky sauce. Consider serving it with a side of pickled vegetables to cut through the richness.
Chili Oil Vegetable Lo Mein
Just as the evening settles in, there’s something deeply comforting about twirling noodles around a fork, especially when they’re dressed in the fiery embrace of chili oil. This Chili Oil Vegetable Lo Mein is a humble yet vibrant dish, where each strand of noodle carries the warmth of the oil and the crunch of fresh vegetables.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp chili oil
- 1 tbsp toasted sesame oil
- 1 cup julienned carrots
- 1 cup thinly sliced bell peppers
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook for 3-4 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large wok or skillet, heat the chili oil and toasted sesame oil over medium heat until shimmering. Tip: The oils should be hot but not smoking to preserve their flavors.
- Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for 2-3 minutes, or until the vegetables are just tender but still crisp.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
- Add the cooked noodles to the wok, followed by the soy sauce, rice vinegar, and sugar. Toss everything together until the noodles are evenly coated and heated through, about 2 minutes. Tip: Use tongs for easier mixing and to keep the noodles intact.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Each bite of this Chili Oil Vegetable Lo Mein offers a delightful contrast between the silky noodles and the crisp vegetables, all tied together with the bold, spicy notes of the chili oil. For an extra touch, serve it with a side of pickled vegetables to cut through the richness.
Curry Coconut Vegetable Lo Mein
Mellow light filters through the kitchen window as I ponder the comforting embrace of noodles, a dish that feels like a warm hug on a cool evening. This Curry Coconut Vegetable Lo Mein is a vibrant tapestry of flavors, weaving together the richness of coconut milk with the earthy depth of curry, a testament to the beauty of simple ingredients coming together.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp coconut oil
- 1 cup thinly sliced bell peppers, assorted colors
- 1 cup snap peas, trimmed
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk, full-fat
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- Bring a large pot of salted water to a rolling boil. Add lo mein noodles and cook according to package instructions until al dente, about 4 minutes. Drain and set aside.
- Heat coconut oil in a large skillet over medium-high heat until shimmering. Add bell peppers, snap peas, and carrots, sautéing for 3-4 minutes until vegetables are crisp-tender.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant. Sprinkle curry powder over the vegetables, stirring to coat evenly.
- Pour in coconut milk, soy sauce, and brown sugar, bringing the mixture to a gentle simmer. Reduce heat to medium and let it cook for 5 minutes, allowing the flavors to meld.
- Add the cooked noodles to the skillet, tossing gently to combine with the sauce and vegetables. Cook for an additional 2 minutes, ensuring the noodles are well-coated and heated through.
- Remove from heat and drizzle with lime juice, tossing once more. Garnish with chopped cilantro before serving.
Every bite of this Curry Coconut Vegetable Lo Mein offers a delightful contrast of textures, from the silky noodles to the crisp vegetables, all enveloped in a creamy, aromatic sauce. Serve it in a deep bowl with a sprinkle of extra cilantro and a wedge of lime on the side for an extra zesty kick.
Orange Ginger Vegetable Lo Mein
Wandering through the flavors of the season, this dish brings a comforting warmth with its vibrant hues and aromatic whispers. It’s a gentle dance of sweet and spicy, wrapped in the tender embrace of noodles.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp toasted sesame oil
- 1 tbsp clarified butter
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 cup orange juice, freshly squeezed
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup snap peas, trimmed
- 1 carrot, julienned
- 2 green onions, sliced diagonally
- 1 tsp orange zest
- 1/4 tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add lo mein noodles and cook for 4 minutes, or until al dente. Drain and toss with 1 tbsp toasted sesame oil to prevent sticking.
- In a large skillet over medium heat, melt clarified butter. Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Pour in orange juice, soy sauce, and honey. Simmer for 3 minutes to reduce slightly, stirring occasionally.
- Increase heat to medium-high. Add shiitake mushrooms, snap peas, and carrot. Cook for 4 minutes, stirring frequently, until vegetables are tender-crisp.
- Add cooked noodles to the skillet along with remaining 1 tbsp toasted sesame oil, green onions, orange zest, and red pepper flakes. Toss everything together for 2 minutes until well combined and heated through.
- Tip: For an extra layer of flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
- Tip: If the noodles seem dry, a splash of vegetable broth can revive them without diluting the sauce.
- Tip: Garnish with additional orange zest and green onions for a bright, fresh finish.
Yielded is a dish where each strand of noodle glistens with sauce, carrying the perfect balance of citrusy brightness and ginger’s warmth. Serve it in a deep bowl, perhaps with a side of crispy wonton strips for contrasting texture.
Miso Vegetable Lo Mein
Evenings like these call for something comforting yet light, a dish that bridges the gap between hearty and healthful. Miso Vegetable Lo Mein, with its umami depth and crisp-tender vegetables, is just that—a whisper of warmth on a quiet night.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups mixed vegetables (bell peppers, carrots, and snap peas), julienned
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1/4 cup vegetable broth
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook according to package instructions until al dente, about 4 minutes. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp toasted sesame oil to prevent sticking.
- Heat the remaining 1 tbsp toasted sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
- Add the julienned vegetables to the skillet. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender and brightly colored.
- In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, honey, and vegetable broth until smooth. Pour the sauce over the vegetables, stirring to coat evenly.
- Add the cooked lo mein noodles to the skillet, tossing gently to combine with the vegetables and sauce. Cook for an additional 2 minutes, allowing the noodles to absorb the flavors of the sauce.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
The noodles cling to the miso sauce, each strand glossy and rich with umami, while the vegetables offer a crisp contrast. Serve it in a deep bowl, perhaps with a sprinkle of crushed red pepper for those who favor a gentle heat.
Maple Soy Vegetable Lo Mein
Beneath the quiet hum of the kitchen, the Maple Soy Vegetable Lo Mein comes together as a dance of flavors and textures, a testament to the simple joys of cooking. This dish, with its harmonious blend of sweet and savory, invites a moment of pause, a chance to savor the process as much as the result.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp clarified butter
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup snap peas, trimmed
- 1 red bell pepper, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup pure maple syrup
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 pasture-raised eggs, lightly beaten
- 2 green onions, sliced
- 1 tbsp sesame seeds, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package instructions until al dente, about 4 minutes. Drain and rinse under cold water to stop the cooking process.
- Heat the clarified butter in a large wok or skillet over medium-high heat. Add the shiitake mushrooms and sauté until golden brown, about 3 minutes.
- Add the snap peas and red bell pepper to the wok. Stir-fry for 2 minutes until the vegetables are crisp-tender.
- Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set, about 1 minute.
- Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
- Combine the maple syrup, soy sauce, and rice vinegar in a small bowl. Pour the mixture over the noodles and vegetables, tossing to coat evenly.
- Drizzle with sesame oil and toss again. Garnish with sliced green onions and sesame seeds before serving.
As the noodles cling to the glossy sauce, each bite offers a crunch from the vegetables, a richness from the egg, and a depth from the maple soy glaze. Serve it atop a sleek, black plate for a striking contrast, or alongside a crisp, white wine to elevate the meal.
Vegetable Lo Mein with Shiitake Mushrooms
How quietly the evening settles in, a perfect time to stir together something comforting yet vibrant, like a bowl of vegetable lo mein with shiitake mushrooms. This dish, with its tender noodles and earthy mushrooms, feels like a gentle embrace after a long day.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 2 tbsp clarified butter
- 4 oz shiitake mushrooms, thinly sliced
- 1 cup julienned carrots
- 1 cup thinly sliced bell peppers
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 2 pasture-raised eggs, lightly beaten
- 2 scallions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook for 4 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp toasted sesame oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, and granulated sugar until the sugar dissolves. Set aside.
- Heat clarified butter in a large wok or skillet over medium-high heat. Add shiitake mushrooms and sauté for 3 minutes, until they begin to soften and brown.
- Add carrots and bell peppers to the wok. Stir-fry for 2 minutes, until vegetables are crisp-tender.
- Push vegetables to one side of the wok. Pour beaten eggs into the empty space and scramble until just set, about 1 minute.
- Add minced garlic and grated ginger to the wok. Stir-fry for 30 seconds, until fragrant.
- Add cooked noodles and the prepared sauce to the wok. Toss everything together and cook for 2 minutes, until the noodles are heated through and evenly coated with sauce.
- Remove from heat and garnish with sliced scallions.
Might this dish not be a revelation of textures, with the slippery noodles against the crisp vegetables and the soft, umami-rich mushrooms? Serve it in a deep bowl, perhaps with a sprinkle of sesame seeds for a nutty crunch, and let the flavors meld as you take your first bite.
Vegetable Lo Mein with Snow Peas and Carrots
How quietly the evening settles in, the perfect time to stir together a dish that feels like a gentle embrace. This vegetable lo mein, with its crisp snow peas and sweet carrots, is a whisper of comfort in every bite.
Ingredients
- 8 oz lo mein noodles
- 2 tbsp toasted sesame oil
- 1 tbsp clarified butter
- 2 cloves garlic, minced
- 1 cup snow peas, trimmed
- 1 cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 green onions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook for 3 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp of toasted sesame oil to prevent sticking.
- Heat the clarified butter in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and sauté for 30 seconds, or until fragrant but not browned.
- Increase the heat to high and add the snow peas and julienned carrots. Stir-fry for 2 minutes, or until the vegetables are bright in color and crisp-tender.
- Add the cooked noodles to the wok, followed by the soy sauce, oyster sauce, sugar, and white pepper. Toss everything together for 1 minute, ensuring the noodles are evenly coated with the sauce.
- Remove from heat and garnish with sliced green onions. Serve immediately.
The noodles should be silky with a slight chew, the vegetables offering a crisp contrast. Try serving this lo mein with a sprinkle of sesame seeds for an added nutty flavor, or a drizzle of chili oil for those who prefer a bit of heat.
Vegetable Lo Mein with Bean Sprouts and Cabbage
Curling up on a quiet evening, I find myself craving the comforting embrace of noodles—tangled in a savory sauce, crisp vegetables adding just the right amount of bite. This dish is a humble yet vibrant celebration of textures, a reminder that simplicity often holds the most depth.
Ingredients
- 8 oz dried lo mein noodles
- 2 tbsp toasted sesame oil
- 3 tbsp soy sauce (preferably tamari)
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1 cup green cabbage, thinly sliced
- 1 cup bean sprouts
- 2 scallions, sliced diagonally
- 1 tbsp neutral oil (such as grapeseed)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook for 3–4 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking, then toss with 1 tbsp toasted sesame oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, and sugar until the sugar dissolves completely. Set aside.
- Heat neutral oil in a large wok or skillet over medium-high heat until shimmering. Add garlic and ginger, stirring constantly for 15 seconds to release fragrance without burning.
- Add cabbage and stir-fry for 2 minutes, until edges begin to soften but retain a slight crunch. Tip: High heat ensures vegetables stay vibrant and crisp.
- Toss in bean sprouts and scallions, cooking for another 1 minute. Push vegetables to one side of the wok.
- Add the noodles to the empty space, pouring the sauce over them. Use tongs to coat evenly, then combine with vegetables, tossing gently to avoid breaking the noodles.
- Drizzle with remaining 1 tbsp sesame oil, tossing once more to gloss the strands. Remove from heat immediately.
Gliding the fork through the dish, you’ll notice the noodles cling to the sauce—glossy and rich—while the cabbage and sprouts offer a refreshing contrast. Serve it straight from the wok, perhaps with a sprinkle of crushed peanuts for an unexpected crunch.
Vegetable Lo Mein with Broccoli and Bell Peppers
Beneath the quiet hum of the kitchen, there’s something deeply comforting about the sizzle of vegetables meeting a hot wok, their colors brightening as they soften just enough to cradle the noodles. This dish is a gentle embrace of crisp-tender broccoli and sweet bell peppers, woven through with chewy lo mein and a glossy, savory sauce.
Ingredients
– 8 oz dried lo mein noodles
– 2 tbsp toasted sesame oil, divided
– 3 tbsp soy sauce (preferably tamari for depth)
– 1 tbsp oyster sauce
– 1 tsp granulated sugar
– 2 tbsp grapeseed oil
– 3 garlic cloves, finely minced
– 1 tbsp fresh ginger, grated
– 1 large red bell pepper, julienned
– 2 cups broccoli florets, cut into bite-sized pieces
– 2 scallions, thinly sliced on a bias
Instructions
1. Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to halt cooking, then toss with 1 tbsp sesame oil to prevent clumping.
2. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and remaining 1 tbsp sesame oil until the sugar dissolves. Set aside.
3. Heat grapeseed oil in a large wok or skillet over medium-high heat until shimmering. Add garlic and ginger, stirring constantly for 15 seconds to release fragrance without burning.
4. Add bell pepper and broccoli, stirring frequently for 3 minutes until the broccoli is vibrant green and slightly tender but still crisp.
5. Reduce heat to medium, then add the cooked noodles and sauce mixture. Toss vigorously with tongs for 2 minutes, ensuring the sauce coats every strand and the vegetables are evenly distributed.
6. Remove from heat and garnish with scallions.
Warm and glossy, the noodles cling to the vegetables, each bite a balance of earthy broccoli and the subtle sweetness of peppers. For a playful twist, serve with a sprinkle of crushed Szechuan peppercorns or a drizzle of chili crisp.
Summary
All these 20 Flavorful Chinese Vegetable Lo Mein Recipes prove how easy and delicious homemade noodles can be! Whether you crave something spicy, saucy, or packed with crunch, there’s a dish here for everyone. Don’t forget to try a recipe, share your favorite in the comments, and pin this roundup for your next noodle night. Happy cooking!
