This Vegetable Lo Mein is a quick, easy, and delicious dinner. Loaded with mushrooms and bell peppers and tossed in a simple homemade sauce, this vegetarian noodle dish is ready in about 30 minutes and rivals Chinese takeout. Follow the step-by-step photos and the short video to make it at home.
My kids always polish off these homemade veggie Lo Mein noodles. They’re full of fresh vegetables, satisfying, and simple to prepare. With a balanced mix of vegetables, mushrooms for body, and a flavorful sauce, this recipe makes a nutritious family meal.
What I appreciate most about this Vegetable Lo Mein is how fast it comes together—about 30 minutes from start to finish. Make the sauce, cook the noodles, stir-fry the vegetables, then toss everything together. If you enjoy noodle dishes, try variations like garlic chili oil noodles or chicken chow mein on another occasion.
Lo Mein is a classic Chinese stir-fried noodle dish. “Lo” means tossed and “Mein” means noodles — essentially tossed noodles with vegetables and sauce. Traditional versions use egg noodles, but this recipe adapts easily for dietary preferences.
This version swaps whole wheat spaghetti for egg noodles, uses vegetarian oyster sauce and vegetable broth, and adds plenty of mushrooms and colorful vegetables to create a satisfying, egg-free alternative that doesn’t skimp on flavor.
I’ve made this veggie lo mein many times and find the balance of sweet and savory flavors very similar to restaurant versions. The recipe is versatile and makes a great make-ahead meal.
Watch how to make it
Vegetable Lo Mein Recipe Ingredients
The homemade lo mein sauce defines the flavor of this dish. It’s easy to make in about five minutes with common pantry staples. Below are the components you’ll need to prepare this Vegetable Lo Mein.
- Lo Mein Noodles – Whole wheat spaghetti is used here as a simple, nutritious substitute for traditional egg noodles. Use egg noodles if you prefer a more authentic texture.
- Protein – Mushrooms provide a meaty texture; you can also use tofu, paneer, chicken, or shrimp depending on preference.
- Vegetables – Red and green bell peppers, carrots, cabbage, and green onions (use any mix of vegetables you like).
- Ginger and garlic – Fresh aromatics that form the base of the stir-fry.
- Homemade Lo Mein Sauce – A simple blend of sauces, broth, and a bit of cornflour to thicken. It’s versatile and works well in many stir-fry recipes.
What goes in Lo Mein Sauce?
The sauce combines sweet, salty, and umami elements. Typical ingredients include:
- Oyster sauce – Adds rich umami. Use vegetarian oyster sauce or substitute dark soy sauce if needed.
- Light soy sauce – For the salty backbone of the sauce.
- Vinegar – A touch of acidity brightens the flavors.
- Sriracha or chili garlic sauce – For heat; omit or reduce for a milder dish.
- Cornflour (cornstarch) – Thickens the sauce so it clings to the noodles.
- Vegetable broth or water – Adds body; chicken broth works as an alternative for non-vegetarian versions.
- Seasoning – Black pepper, a pinch of sugar, and salt to taste.
- Oil – Sesame oil gives a nutty finish; olive oil or another neutral oil works well for cooking.
For exact ingredient amounts, see the recipe card below. Next, the method to make Veggie Lo Mein.
How to make Vegetable Lo Mein Recipe with Step by Step Photos
Cook Noodles
1) Cook the noodles according to package instructions. Drain in a colander, rinse under cold water, then toss with two teaspoons of oil to prevent sticking. Set aside.
To make the Lo Mein Sauce
1) Combine the sauce ingredients listed in the recipe card until smooth and set aside.
To make Vegetable Lo Mein
1) Heat 2 teaspoons of oil over medium-high heat in a heavy-bottomed pan. Add the white parts of the spring onion, grated ginger, chopped garlic, and sliced mushrooms. Sauté for 3–4 minutes until the mushrooms begin to soften.
2) Add red bell pepper, carrot strips, green bell pepper, and shredded cabbage. Stir-fry on high heat until the vegetables are tender but still crisp.
3) Add the cooked noodles and the prepared sauce to the pan. Toss everything together for 2–3 minutes until the noodles are evenly coated and heated through. Garnish with chopped spring onion greens and serve hot.
Tips to make Best Vegetable Lo Mein
- Cook the noodles al dente — follow package directions to avoid mushy texture.
- Prep ahead — have vegetables, sauces, and spices ready before you start, since stir-frying is quick.
- Keep vegetables crisp — stir-fry until cooked through but still slightly crunchy for the best texture.
- Make ahead — chop vegetables and store them in an airtight container; the finished dish reheats well for a quick meal.
Frequently Asked Questions
Both use similar noodles and sauces, but the texture differs. Lo Mein noodles are boiled then tossed with vegetables and sauce until combined, while Chow Mein is stir-fried until the noodles develop a crisp texture and typically requires more oil.
Egg noodles or chow mein noodles are traditional substitutes. You can also use spaghetti, ramen, or other Asian-style noodles.
Yes. With fresh vegetables, mushrooms or a plant protein, and whole wheat noodles (if used), it makes a balanced meal. Homemade versions let you control sodium and oil.
Use rice noodles and substitute coconut aminos for soy sauce. Choose a gluten-free oyster sauce or omit it.
Veggie Lo Mein Variations
- Add vegetables: Broccoli, bok choy, snap peas, or baby spinach work well.
- Add protein: Try shredded chicken, prawns, crispy tofu, or paneer for extra protein.
- Add greens: Toss in baby spinach toward the end of cooking.
- Make it crispy: Serve with crispy tofu for texture contrast.
Other Noodles Recipes to Try!
- Takeaway Chicken Chow Mein
- Egg Hakka Noodles Recipe
- Chicken Stir Fry with Noodles
- Garlic Chili Oil Noodles
If you try this recipe, please leave a comment and rating below! We’d love your feedback.
Recipe Card
Vegetable Lo Mein Recipe
Video
Equipment
-
1 Heavy bottom pan
Ingredients
To make the sauce
- 2 teaspoon vegetarian oyster sauce or dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil or olive oil
- 1 teaspoon vinegar
- 1 teaspoon sriracha (optional for heat)
- ½ teaspoon black pepper
- salt to taste
- 1 teaspoon sugar
- ½ teaspoon cornflour/cornstarch
- ¼ cup water or vegetable broth
To cook noodles
- 6 cups water
- salt to taste
- 160 gram uncooked noodles (spaghetti or egg noodles)
To make Lo Mein
- 2-3 teaspoon oil (olive or sesame)
- ¼ cup sliced spring onion whites
- ½ teaspoon ginger, grated
- 1 teaspoon finely chopped garlic
- ½ cup chopped button mushrooms
- ½ red bell pepper, sliced
- 1 carrot, cut into strips
- ½ green bell pepper, sliced
- ¼ cup shredded cabbage
- 2 tablespoon spring onion greens, chopped
Instructions
Cook lo mein noodles
- Cook the noodles according to package instructions. Drain, rinse with cold water, toss with two teaspoons oil, and set aside.
To make the lo mein sauce
- Whisk together all sauce ingredients in a bowl and set aside.
To make vegetable lo mein
- Heat oil in a heavy-bottomed pan over medium-high heat. Add spring onion whites, ginger, garlic, and mushrooms. Sauté for 3–4 minutes.
- Add bell peppers, carrot, and cabbage. Stir-fry until vegetables are tender-crisp.
- Add cooked noodles and the sauce. Toss for 2–3 minutes until heated through and evenly coated. Garnish with spring onion greens and serve hot.
Notes
- Al dente noodles are best—avoid overcooking.
- Prep everything first since stir-frying is fast.
- Quick stir-fry keeps vegetables crisp and bright.
- Make-ahead tip: chop vegetables and store in the fridge for faster assembly.
- Sesame oil adds a lovely nutty aroma—use a little at the end if you prefer a pronounced sesame flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline.