4.7 from 117 votes
Vegetable Lo Mein
This vegetable lo mein recipe is quick, easy, and full of flavor! Lo mein noodles tossed in a flavorful sauce and packed with stir-fried vegetables. Your new weeknight go-to.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Calories: 719 kcal
Cuisine:
Asian , Vegetarian
Ingredients
- 10 ounces Lo Mein Noodles (cooked to package instruction)
- 4 tablespoons sesame oil (divided)
- 2 large carrots (peeled, julienned)
- 1 red bell pepper (deseeded, julienned)
- 2 cups broccoli florets
- 2 cups (sliced shiitake mushrooms)
- 4 cloves garlic (minced)
- 1 inch ginger (peeled, finely grated)
- 6 ounces Snow peas
- 14 ounces organic baby corn (drained & rinsed)
- 8 ounces organic water chestnuts (drained & rinsed)
Sauce
- 6 tablespoons low sodium soy sauce (or soy sauce substitute)
- 3 tablespoons oyster sauce
- 1 tablespoon Huy Fong garlic chili sauce
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 3 teaspoons honey
- 1 teaspoon corn starch
- 2 teaspoons togarashi spice (Japanese chili spice (optional))
Garnish
- scallions
- sesame seeds
Instructions
- In a large pot, boil water and cook lo mein noodles till al dente (do not over cook). Drain, rinse, toss with 2 tbsp of sesame oil, and set aside.
- In a small bowl, combine all the ingredients of the sauce (minus the corn starch) and whisk until combined. Set aside.
- In a wok or large skillet over medium high heat, add 2 tbsp sesame oil, garlic, and ginger. Cook for 30 seconds. Add the carrots, mushrooms, bell pepper, broccoli, and half of the sauce. Cook until the vegetables are fork tender, about 4-5 minutes.
- Add in the snow peas, baby corn, and water chestnuts, stir to combine.
- Create a well in the middle of the pan and add in the rest of the sauce and the 1 tsp of corn starch and whisk to combine. Allow to cook for 1 minute.
- Add in the noodles, using tongs or two utensils, toss all the ingredients together allowing the sauce to coat. Taste and add more soy sauce or seasoning if desired.
- Garnish with scallions and sesame seeds. Serve and enjoy!
Cup of Yum
Notes
- To assist with sodium content, try and opt for low sodium ingredients. Added salt is not necessary in this recipe.
- See in post for detailed photo steps and tips/tricks to cutting carrots, bell pepper, and peeling ginger.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat in microwave.
Nutrition Information
Calories
719kcal
(36%)
Carbohydrates
109g
(36%)
Protein
17g
(34%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
10g
Cholesterol
1mg
(0%)
Sodium
1755mg
(73%)
Potassium
890mg
(25%)
Fiber
11g
(44%)
Sugar
21g
(42%)
Vitamin A
8254IU
(165%)
Vitamin C
114mg
(127%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 719
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 109g | 36% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1755mg | 73% |
| Potassium | 890mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 21g | 42% |
| Vitamin A | 8254IU | 165% |
| Vitamin C | 114mg | 127% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.