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Easy Vegetable Lo Mein

Enjoy a Flavorful Asian-style Vegetable Lo Mein in under 20 minutes with this recipe. This easy and delicious Vegetable Lo Mein is made with wholesome ingredients like mushroom, carrots, pepper, onion, ginger, garlic, and sugar snap peas. There are also whole wheat noodles. A perfect recipe to have on hand for busy weeknights!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10
Calories: 107 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • ½ lb (225g) whole wheat spaghetti
  • 2 tablespoons , Avocado Oil, olive oil, peanut oil, or canola oil
  • 3 cloves garlic , minced
  • 1 " (2.5 cm) ginger, thinly sliced
  • 1 bunch green onions , chopped
  • 1 cup sugar snap peas
  • ¾ cup carrots , sliced carrots
  • 1 red onion , sliced1 poblano pepper or bell pepper, sliced
  • 6 oz baby bella mushrooms , sliced
For the Sauce:
  • 1 tablespoon low sodium soy sauce or soy sauce
  • 4 teaspoons Mushroom flavored soy sauce or dark soy sauce
  • 2 teaspoons sugar½ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Combine all the sauce ingredients in a small bowl. Stir well and set aside. Heat a wok-shaped skillet or large non-stick skillet over high heat.
  2. When the pan is very hot, add oil (it will smoke a bit), then immediately add the sugar snap peas, pepper, mushrooms, carrots, onions, and green onion Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
  3. Add the cooked noodles and toss to combine with the Vegetable Lo Mein. Add the soy sauce mixture and toss the ingredients to coat the noodles evenly with sauce. Transfer the Vegetable Lo Mein to a serving platter and garnish with a drizzle of sesame oil.

Notes

  • How to Store & Re-Heat
  • To store: Vegetable Lo Mein, allow it to cool to room temperature, and transfer it to an airtight container or sealable plastic bag. Place it in the refrigerator and store it for 3-4 days.
  • To reheat: You have a few options. For stovetop reheating, heat a non-stick skillet or wok over medium heat, add a small amount of oil or water, and stir-fry the refrigerated Vegetable lo mein for a few minutes until heated. In the microwave, transfer a portion of the dish to a microwave-safe dish, cover it, and heat it on high power in 1-minute intervals, stirring between intervals until thoroughly heated.
  • If you prefer using the oven, preheat it to 350°F (175°C), place the refrigerated Vegetable Lo Mein in an oven-safe dish or baking sheet, cover with foil, and bake for about 15-20 minutes until heated. 
  • Make-Ahead
  • To make Vegetable Lo Mein ahead of time, prepare the dish according to the recipe instructions and allow it to cool completely. Transfer the cooled Vegetable Lo Mein to an airtight container or sealable bag and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. When ready to serve, thaw the frozen Vegetable Lo Mein in the refrigerator if necessary, then reheat it using your preferred method until it's steaming hot (165°F/74°C) throughout. Stir or toss the dish occasionally while reheating to ensure even heating, and add a splash of water or soy sauce if needed.
  • How to Freeze
  • To freeze Vegetable Lo Mein, allow it to cool completely and portion it into individual servings or meal-sized portions. Place the portions in freezer-safe, airtight containers or sealable freezer bags, removing excess air to prevent freezer burn. Label the containers with the date and contents and store them in the freezer. When ready to use, thaw the frozen Vegetable Lo Mein in the refrigerator overnight and reheat it using your preferred method until it's heated through. Stir occasionally during reheating and add water or soy sauce if needed.