Description
This Veggie Lo Mein is a flavorful, easy-to-make dish packed with fresh vegetables and tossed in a savory, slightly sweet stir-fry sauce. It’s a perfect weeknight meal that’s ready in just 20 minutes!
Ingredients
For the Noodles & Vegetables:
- 8 oz lo mein noodles (or spaghetti)
- 1 tablespoon sesame oil
- 1 cup bell peppers, thinly sliced (any color)
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/2 cup snap peas (or snow peas)
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)For the Sauce:
- 1/4 cup soy sauce (or low-sodium soy sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 teaspoon sriracha (optional, for spice)
- 1 teaspoon honey (or brown sugar)
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (to thicken)
- 2 tablespoons water
Instructions
Cook the noodles: Boil lo mein noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil to prevent sticking.
Make the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, sriracha, honey, rice vinegar, cornstarch, and water. Set aside.
Sauté the veggies: Heat the remaining 2 teaspoons of sesame oil in a large pan or wok over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant.
Stir-fry: Add bell peppers, carrots, broccoli, snap peas, and mushrooms. Stir-fry for 3-4 minutes until just tender but still crisp.
Combine: Add the cooked noodles and pour in the sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the noodles.
Serve: Garnish with chopped green onions and sesame seeds. Enjoy warm!
Notes
- Add protein: Toss in tofu, shrimp, chicken, or beef for extra protein.
- Make it gluten-free: Use tamari instead of soy sauce and rice noodles instead of lo mein.
- Spicy twist: Increase the sriracha or add red pepper flakes.