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  • Vegetable Lo Mein

    30 minutes

    quick-meal

    This beautiful Vegetable Lo Mein recipe is packed with beautiful, colorful veggies. You can have this quick dinner on your table in 30 minutes or less.

    Save Vegetarian Lo Mein Recipe

    Vegetable Lo Mein

    Quick dinner options are a necessity for most people. Alex and I are both lucky enough to work from home, which allows us more time to prepare dinner, but we still have plenty of nights when we need to throw something together fast. This vegetable lo mein recipe is so simple. Don’t worry if you don’t have all the vegetables listed below, you can use whatever veggies you have on hand.

    Gluten-free? Try brown rice noodles instead of traditional lo mein noodles. We use brown rice noodles fairly often. Also, make sure to use tamari instead of soy sauce.

    Vegan? For the most part, this recipe is vegan-friendly. Substitute the honey for another sweetener or leave it out completely.

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    Vegetable Lo Mein

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    Yield: 6 Servings
    Prep Time: 10 minutes Cooking Time: 20 minutes

    This beautiful Vegetable Lo Mein recipe is packed with beautiful, colorful veggies. You can have this quick dinner on your table in 30 minutes or less.

    Ingredients

    • 1 (12 oz.) package lo mein noodles
    • 1/2 head purple cabbage
    • 8 oz. mushrooms
    • 1 cup carrots, sliced
    • 1/2 medium-sized onion, sliced
    • 1 medium-sized zucchini
    • 1 large bell pepper, sliced
    • 2 tablespoons olive oil
    • 4 tablespoons tamari or soy sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon rice vinegar
    • 2 teaspoons honey*
    • 2 teaspoons minced ginger
    • 2 cloves garlic

    Instructions

    1

    Slice vegetables according to your stir-fry preference. I like to make long thin strips.

    2

    Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

    3

    Meanwhile, fill a large pot with water and heat to boiling (for lo mein noodles).

    4

    Add onion, bell peppers, carrots, and zucchini to the skillet or wok, and stir-fry for about 5 minutes.

    5

    Then, add in cabbage, mushrooms, and 2 cloves of garlic. Continue to cook for 5-10 minutes. I prefer the vegetables to still be quite crunchy, but you can cook to your preference.

    6

    While the vegetables are cooking, add lo mein noodles to boiling water and cook according to package directions.

    7

    Combine tamari, sesame oil, rice vinegar, honey, and ginger in a small mixing bowl, and then set aside.

    8

    Drain lo mein noodles and then add to the vegetables.

    9

    Pour the sauce over the top of the vegetables and noodles and toss to coat.

    Nutrition

    • Serving Size: 2 oz. noodles
    • 305 Calories
    • 55g Carbohydrates
    • 7g Fat
    • 4.2g Fiber
    • 10g Protein
    • .8g Saturated fat
    • 7.9g Sugar
    Estimated per-serving amount

    Notes

    • *Replace honey with a different sweetener if you want to make it vegan.

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