Description
Veggie Lo Mein is a quick and flavorful Chinese-inspired noodle dish packed with colorful vegetables and tossed in a savory soy-based sauce—perfect for a meatless weeknight dinner.
Ingredients
Units
Scale
- 8 oz lo mein noodles or spaghetti
- 2 tbsp sesame oil or vegetable oil
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas or snow peas
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce or vegetarian oyster sauce
- 1 tsp rice vinegar (optional)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add garlic and ginger and sauté for 30 seconds.
- Add mushrooms, bell pepper, carrots, and snap peas. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
- In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, and red pepper flakes (if using).
- Add cooked noodles and sauce mixture to the skillet. Toss everything together and stir-fry for another 2–3 minutes until heated through and well coated.
- Garnish with green onions and serve hot.
Notes
- Use any mix of vegetables you have on hand—broccoli, cabbage, or zucchini work well.
- For a gluten-free version, use tamari and gluten-free noodles.
- Leftovers store well and make a great lunch the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg