Name: Vegetable Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200g lo mein noodles or spaghetti; 2 tablespoons vegetable oil; 1 red bell pepper, thinly sliced; 1 cup shredded cabbage; 1 carrot, julienned; 1/2 cup snow peas; 2 green onions, sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; Salt and pepper to taste; Sesame seeds for garnish (optional)

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Table of Contents: Vegetable Lo Mein

Vegetable Lo Mein

Craving a cozy, restaurant-quality meal without the takeout bill or mystery ingredients? You’re in the right place. This Vegetable Lo Mein recipe is a vibrant, stir-fried sensation that brings the flavors of Asia right into your kitchen—fast, fresh, and fuss-free. Whether you’re celebrating the holidays, feeding a hungry family, or just want an easy lo mein recipe on a busy weeknight, this one-pan wonder delivers big taste with minimal cleanup. Made with tender Miracle Noodles, crisp vegetables, and a glossy, savory-sweet sauce, it’s the perfect Asian vegetable noodles dishes for those who love bold flavor but don’t have hours to spend in the kitchen.

This stir-fried lo mein is more than just a side dish—it’s a celebration of color, texture, and umami depth. With naturally gluten-free ingredients and a protein-packed option, it fits modern dietary needs without sacrificing authenticity. From the first sizzle to the final garnish, every bite feels like a hug from your favorite Asian fusion spot—only you made it yourself.

Introduction: Vegetable Lo Mein

There’s something deeply satisfying about a steaming bowl of Vegetable Lo Mein. It embodies the heart of Asian vegetable noodles—simple ingredients coming together in a symphony of flavors and textures. This easy lo mein recipe is built for home cooks who want quick, delicious results without relying on takeout menus or pre-made sauces. What makes this version special? It’s all in the details: perfectly al dente noodles, a rich yet balanced lo mein sauce, and a rainbow of crisp veggies that retain their crunch after a quick sear.

This stir-fried lo mein shines at every occasion. It’s a lifesaver for weeknight dinners when time is tight, a star at holiday buffets, and a crowd-pleaser for potlucks and family gatherings. Thanks to its modular design, it’s easy to customize—add tofu, chicken, or shrimp and transform it into a full entrée. Even better, it’s naturally gluten-free, soy sauce–free option available, and low in carbs when using Miracle Noodles. Whether you’re cooking for two or feeding eight, this recipe scales beautifully and never fails to impress.

Alternate Names & Variations

You might also know this easy lo mein recipe by names like:
– Chinese Vegetable Chow Mein
– Stir-Fried Asian Greens with Noodles
– Veggie-Fried Noodle Bowl
– Savory Chinese Noodle Skillet

It’s closely related to chow mein, but with a key difference: lo mein uses boiled noodles that are tossed (lo means “tossed”) rather than fully fried. This gives it a softer, glossier finish—perfect for soaking up that delicious sauce. Try it as a stir-fried lo mein with extra veggies, or swap in rice noodles for a softer bite. Add frozen pea pods, broccoli florets, or bok choy for seasonal flair.

Ingredients: Vegetable Lo Mein

Here’s everything you’ll need for this vibrant, restaurant-style Vegetable Lo Mein:

– 2 packages Miracle Noodle Fettuccine (16 oz total, shirataki noodles)

– 8 ounces sliced mushrooms (cremini or shiitake work great)
– 1 package shredded coleslaw mix (about 6 cups, a colorful blend of cabbage and carrots)
– 10 scallions plus extra for garnish (white and green parts, sliced on a bias)

– 2-inch fresh ginger knob, finely chopped (about 1 heaping tablespoon)
– 4 garlic cloves, minced
– 3 tablespoons olive oil, divided
– 1 tablespoon toasted sesame seeds (optional garnish)

Sauce (make ahead or while noodles cook):

– ¼ cup Tamari soy sauce (gluten-free and rich flavor)
– ¼ cup vegetable or chicken stock (gluten-free, sodium-free, for depth)

– ¼ cup dry Sherry or dry Marsala wine (not cooking sherry—use real wine for brightness)
– ¼ cup rice wine vinegar (gluten-free, adds tang)
– 3 tablespoons sesame oil (nutty, aromatic, essential for flavor)

– 2 tablespoons sesame oil (extra for finish), divided
– 2 heaping tablespoons peanut butter or sunbutter (gluten-free, salt-free option—adds body and richness)

Pro Tip: For a smoother sauce, blend ingredients briefly in a small food processor.

Step-by-Step Instructions

1. Prep Noodles: Drain, rinse, and dry the Miracle Noodle Fettuccine thoroughly. Pat with paper towels to remove excess moisture—this prevents sogginess. Optional: Sauté in a dry pan over medium heat for 2–3 minutes to mimic texture of traditional wheat noodles. Set aside.

2. Whisk Sauce: In a liquid measuring cup or small bowl, whisk together the Tamari, stock, dry sherry, rice wine vinegar, 3 tablespoons sesame oil, and peanut butter until smooth. Taste and adjust—add a splash more vinegar for tang or a pinch of chili flakes for heat.

3. Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add ginger and garlic, stir-fry for 20–30 seconds until fragrant (don’t burn!).

4. Cook Mushrooms: Add sliced mushrooms and 1 tablespoon olive oil. Spread evenly and let sear for 2 minutes undisturbed—this builds flavor. Then stir and cook 3–4 more minutes until golden and tender.

5. Add Vegetables: Toss in the shredded coleslaw mix and white parts of scallions (reserving green tops). Stir-fry for 2–3 minutes until crisp-tender. Remove everything from pan.

6. Reheat & Combine: Return the pan to heat with 1 tablespoon sesame oil. Add the cooked noodles and ¾ of the sauce. Stir-fry for 1–2 minutes to coat. Add the veggies back in, toss gently, and pour in remaining sauce. Cook another 1–2 minutes.

7. Finish & Serve: Off heat, stir in green scallions and 1 tablespoon extra sesame oil for shine. Taste and season if needed. Garnish with extra scallions, sesame seeds, and a sprinkle of crushed red pepper if desired.

8. Serve Immediately: Lo mein is best hot! Dish into bowls and enjoy.

Chef Tip: For easy lo mein recipe shortcuts, use pre-minced ginger and garlic, or frozen stir-fry veg blends (just thaw first).

Recipe Card Block (Quick Reference)

This Vegetable Lo Mein recipe comes together in a total time of 25 minutes, with 10 minutes prep and 15 minutes cooking. It yields 4 generous servings and is ideal for quick weeknight dinners, vegetarian family meals, or gluten-free entertaining. Each serving contains approximately 480 calories, making it a satisfying yet balanced choice.

Perfect for pairing with dumplings, egg rolls, or a simple miso soup, this Asian vegetable noodles masterpiece is a must-try for anyone who loves stir-fried lo mein flavors.

Why This Recipe Works & Expert Tips

What sets this Vegetable Lo Mein apart is the harmony of ingredients and techniques. The Miracle Noodles provide a neutral base that soaks up the deeply savory, tangy, and nutty sauce without weighing it down—ideal for those seeking easy comfort food for family dinners with fewer carbs. The layering of aromatics—ginger, garlic, and scallions—creates a base that’s irresistible, while the dry sherry adds a sophisticated lift often missing in homemade versions.

The sauce is the star. Balanced with Tamari for umami, sesame oil for aroma, and peanut butter for creaminess, it’s thick enough to coat the noodles without drowning them. For a stir-fried lo mein with extra protein, add grilled tofu, shredded chicken, or poached shrimp right before the final stir. Want a spicy kick? Swirl in 1–2 teaspoons of sriracha or chili crisp.

This recipe also excels in flavor control—you tweak the sweet, sour, salty, and umami to your taste. It’s proof that easy lo mein recipe doesn’t mean “bland” or “boiled.” It’s vibrant, fast, and utterly delicious—just like a pro’s.

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The veggies hold up well, and the sauce continues to meld into the noodles—often improving overnight. For longer storage, freezing stir-fried lo mein is possible, but note: Miracle Noodles can become soft. For best results, freeze for up to 1 month, then reheat gently.

To reheat, use a skillet with a splash of stock or water. Warm over medium heat, covered, stirring occasionally, for 4–5 minutes. Microwave alternative: Place in a bowl, add 1 tablespoon of water, cover, and heat in 30-second intervals. Fluff with chopsticks or a fork to restore texture.

Pro Tip: Save leftover sauce in a jar for quick Asian vegetable noodles builds all week!

Conclusion: Vegetable Lo Mein

This Vegetable Lo Mein isn’t just another noodle dish—it’s your new go-to for fast, flavorful, and feel-good meals. Whether you’re cooking for one or hosting a cozy dinner, this easy lo mein recipe brings the bold, balanced flavors of Asian cuisine straight to your table. With crisp veggies, rich sauce, and the perfect bite, every forkful is a little celebration.

I encourage you to give it a try—then come back and tell me how it turned out! Did you add tofu? Spice it up? Make it vegan? Share your version on social or drop a comment below. Your kitchen is now your favorite takeout spot, and the stir-fried lo mein revolution starts today.

Let the sizzle begin.