Vegetable lo mein noodles toss tender noodles with bell peppers, carrots, mushrooms, and green onions in a glossy sauce of soy sauce, oyster sauce, and sesame oil. The dish is ready in about fifteen minutes in one large skillet.
It tastes like a favorite from a Chinese takeout menu, but you control the vegetables and the salt. Add leftover chicken, shrimp, or tofu to turn it into a complete dinner on a busy night.
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Why This Vegetable Lo Mein Noodles Recipe Works
The sauce uses only five pantry ingredients and coats the noodles evenly, giving the dish a savory, slightly sweet flavor.
High heat and a short cook time keep the vegetables tender but crisp, so they add color and texture.
Almost any vegetable or protein fits, which makes this a flexible way to use up leftovers from the refrigerator.
Ingredients for Vegetable Lo Mein Noodles
- The dish uses eight ounces of lo mein noodles or spaghetti, half a cup each of sliced bell peppers, shredded carrots, and sliced mushrooms, and a quarter cup of chopped green onions.
- The sauce uses two tablespoons of soy sauce, one tablespoon of oyster sauce, one teaspoon of sesame oil, and one teaspoon of sugar, with one tablespoon of vegetable oil and one minced garlic clove for cooking.
Lo mein noodles. They are soft, chewy, and soak up the sauce.
Soy and oyster sauce. They bring salty, savory depth.
Sesame oil. It adds a toasty aroma.
Bell peppers, carrots, and mushrooms. They add color, crunch, and earthy flavor.
Garlic and green onions. They add a fresh, sharp finish.
How to Make Vegetable Lo Mein Noodles
1. Cook the noodles. Cook the noodles as the package directs, then drain and set them aside.
2. Mix the sauce. Stir the soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
3. Saute the garlic. Heat the vegetable oil in a large skillet or wok over medium high heat and cook the garlic for thirty seconds.
4. Stir fry the vegetables. Add the peppers, carrots, and mushrooms and cook for two to three minutes until tender crisp.
5. Add the noodles. Add the noodles and sauce and toss until evenly coated.
6. Finish. Stir in the green onions, cook one to two minutes more, and serve hot.
Rinse the cooked noodles under cool water if you are not tossing them right away. The rinse stops the cooking and removes extra starch, so the noodles do not clump together. Toss them with a teaspoon of oil so they stay loose until the pan is ready.
Keep the skillet hot and the vegetables moving. A crowded or lukewarm pan steams the vegetables and leaves them limp, while a hot pan sears the edges and keeps them crisp. Cook in two batches if your skillet is small, and combine everything at the end.
How to Serve Vegetable Lo Mein Noodles
Serve the noodles hot with sesame seeds, chili flakes, or extra green onions on top. For more noodle dishes, try hibachi garlic butter noodles, chicken cabbage noodle stir fry, beef cabbage mushroom stir fry, or ground turkey green bean stir fry.
How to Store and Reheat Vegetable Lo Mein Noodles
Cool the noodles and refrigerate them in an airtight container for up to three days. Reheat in a skillet with a splash of water or soy sauce to loosen the noodles. Freezing is not recommended because the vegetables turn soft after thawing.
Tips and Variations for Vegetable Lo Mein Noodles
Flag the allergens. This dish contains wheat, soy, shellfish from the oyster sauce, and sesame, so check every label.
Do not taste raw meat additions. If you add chicken or shrimp, cook it fully and do not taste anything that touched raw meat.
Prep first. Stir frying moves fast, so chop everything before heating the pan.
Use a wok. High sides make tossing easy.
Add protein. Cooked chicken, shrimp, or tofu fits well.
Go lighter. Reduced sodium soy sauce cuts the salt.
Add heat. Chili garlic sauce brings a kick.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and storing noodle dishes.
Choose fresh lo mein noodles from the refrigerated aisle for a springy chew, or use dried egg noodles or spaghetti. Fresh noodles cook in about three minutes, while dried pasta takes longer, so follow the package time and drain well before adding them to the pan.
Slice the vegetables into thin, even strips so they cook in the same time. Matchstick carrots, thin pepper strips, and sliced mushrooms all finish within a few minutes. Add snow peas, cabbage, or baby corn for extra variety, and finish with a drizzle of sesame oil right before serving for a toasty aroma.
Frequently Asked Questions About Vegetable Lo Mein Noodles
How do you make vegetable lo mein noodles without them getting sticky?
Rinse the cooked noodles and toss them with a little oil before adding them to the pan.
Can you make vegetable lo mein noodles ahead of time?
Yes. Cook the noodles and chop the vegetables early, then stir fry everything when ready to eat.
Can you freeze vegetable lo mein noodles?
Freezing is not recommended because the vegetables turn soft after thawing.
Can I use spaghetti?
Yes. Spaghetti works in the same amount.
What can I use instead of oyster sauce?
Hoisin sauce or extra soy sauce works as a substitute.
Vegetable Lo Mein Noodles
Equipment
- Large skillet or wok
- Pot
- Small bowl
Ingredients
Main Ingredients
- 8 oz lo mein noodles or spaghetti
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 garlic clove minced
- ½ cup sliced bell peppers
- ½ cup shredded carrots
- ½ cup sliced mushrooms
- ¼ cup chopped green onions
Instructions
Cooking
- Boil. Cook the noodles as directed, drain, and set aside.
- Sauce. Stir the soy sauce, oyster sauce, sesame oil, and sugar.
- Saute. Cook the garlic in hot oil for 30 seconds.
- Vegetables. Add the peppers, carrots, and mushrooms and cook 2 to 3 minutes.
- Toss. Add the noodles, sauce, and green onions and toss until coated.
