When I’m craving takeout but want something fresh, fast, and homemade, this vegetable lo mein hits the spot every time.
It’s packed with crisp-tender vegetables, lo mein noodles, and tossed in a savory, spicy soy-based sauce that’s just bursting with flavor.
Why You’ll Love This Recipe
Better than takeout – Fresh, flavorful, and made with ingredients you can pronounce.
Quick & easy – Ready in just 20 minutes, perfect for busy nights.
Loaded with veggies – A colorful mix of mushrooms, bell peppers, spinach, and more.
Customizable – Swap in your favorite vegetables or add protein like tofu or chicken.
What You’ll Need (Ingredient Highlights)
Lo mein egg noodles – Classic noodles with just the right bite; substitute ramen or spaghetti if needed.
Garlic – Brings aromatic depth to the entire dish.
Cremini mushrooms – Meaty and earthy, a perfect match for the sauce.
Bell pepper & carrot – For crunch, color, and a hint of sweetness.
Snow peas & spinach – Fresh greens that cook in seconds and boost the nutrition.
Soy sauce – The base of the lo mein sauce; use reduced sodium if preferred.
Sriracha – Adds heat and bold flavor (adjust to your spice level).
Sesame oil & ginger – Classic Asian ingredients that add warmth and richness.
Pro Tips Before You Start
Prep all your veggies before you start cooking – stir-fry moves fast!
Use high heat to quickly sear vegetables while keeping them crisp.
Don’t overcook the noodles – they’ll continue cooking in the pan with the sauce.
Toss gently at the end to avoid breaking the noodles.
How to Make Vegetable Lo Mein
Step 1: Make the Sauce
In a small bowl, whisk together soy sauce, sugar, sesame oil, ground ginger, and Sriracha. Set aside.
Step 2: Cook the Noodles
Boil a pot of water and cook the egg noodles according to package instructions.
Drain and set aside.
Step 3: Sauté the Veggies
Heat oil in a large skillet over medium-high heat.
Add garlic, mushrooms, bell pepper, and carrot.
Cook while stirring until vegetables are tender.
Step 4: Add Greens
Stir in snow peas and spinach.
Continue cooking until the spinach has wilted.
Step 5: Toss Everything Together
Add the cooked noodles and the sauce to the skillet.
Gently toss to combine everything evenly.
Step 6: Serve and Enjoy
Serve hot right away, with extra Sriracha or sesame seeds if desired.
What to Serve It With
A side of vegetable spring rolls or crispy tofu
Hot and sour soup for a warming starter
A drizzle of extra Sriracha or chili oil if you love heat
Variations & Substitutions
Use tofu, shrimp, or chicken for added protein
Substitute ramen or rice noodles if lo mein isn’t available
Add broccoli, cabbage, or bean sprouts for extra crunch
Use tamari to make it gluten-free
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave with a splash of water or soy sauce to loosen the noodles.
This recipe is not ideal for freezing, as the vegetables and noodles may lose their texture.
FAQs
Can I make it gluten-free?
Yes—use gluten-free tamari and rice noodles instead of lo mein.
Is this dish spicy?
It has a light heat from the Sriracha, but you can add more or less to taste.
Can I make it ahead?
You can prep the sauce and vegetables ahead, then stir-fry everything fresh.
What noodles work best?
Lo mein noodles are ideal, but ramen, udon, or spaghetti will work in a pinch.
Can I add protein?
Definitely! Stir in cooked chicken, shrimp, or tofu for a heartier meal.
How do I keep the veggies crisp?
Use high heat and don’t overcook—just a quick stir-fry to keep them vibrant.
What’s the difference between lo mein and chow mein?
Lo mein is soft and saucy, while chow mein is typically crispy or pan-fried.
Final Thoughts
This vegetable lo mein is the ultimate quick comfort food. It’s easy, satisfying, and so much better than takeout—plus, you can make it exactly how you like it.
Fresh veggies, bold flavors, and those perfectly chewy noodles? Total weeknight win.
