This vegetable lo mein is a quick and tasty dish that brings the flavors of your favorite restaurant right to your kitchen! Loaded with colorful veggies and tossed in a sweet soy sauce, it’s a winner!
No one can resist those noodles! I love how easy it is to whip up, making it perfect for busy weeknights. Plus, you can use whatever veggies you have on hand—so fun and flexible!
Key Ingredients & Substitutions
Noodles: Lo mein noodles provide that classic chewy texture. If they aren’t available, thin spaghetti or even rice noodles can easily replace them. They cook up nicely and work well with the sauce!
Vegetable Oil: I usually use canola oil, but peanut oil adds a nice flavor if you have it. For a healthier option, you can switch to olive oil or avocado oil, though the taste will slightly differ.
Broccoli: Broccoli adds great crunch! You can swap it for other veggies like snap peas, bok choy, or even spinach if you prefer softer greens. Use what you like!
Oyster Sauce: If you want a vegetarian dish, ditch the oyster sauce and use a mushroom sauce instead. It still gives that umami flavor. If you don’t need the enhancement, feel free to skip it!
Soy Sauce: Can’t have soy? Try tamari for a gluten-free option or coconut aminos for a soy-free version. They will still give a nice flavor without the soy!
How Do You Get Your Vegetables Just Right?
Getting your veggies perfectly cooked is key for this dish. You’ll want them crisp-tender to keep that vibrant texture and color. Here’s how:
- Heat your oil on medium-high heat so it’s hot but not smoking.
- Add garlic and onion first to build flavor. Stir-fry for 1 minute until fragrant.
- Next, add denser veggies like broccoli and carrots. Stir-fry for about 3-4 minutes.
- Finally, add the bell peppers since they cook quicker. Keep everything moving in the pan for even cooking.
- Don’t forget, the goal is to have them tender yet still a bit crunchy!
This way, you can enjoy a perfect mix of flavors and textures in every bite!
Easy Restaurant-Style Vegetable Lo Mein
Ingredients
For the Noodles:
- 8 oz lo mein noodles or thin spaghetti
For the Stir-Fry:
- 2 tablespoons vegetable oil (e.g., canola or peanut oil)
- 1 cup broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, minced
For the Sauce:
- 3 tablespoons soy sauce (light or regular)
- 1 tablespoon oyster sauce or vegetarian mushroom sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon ground white pepper (or black pepper)
- 1/4 cup vegetable broth or water
For Garnish:
- 1 teaspoon toasted sesame seeds
- Optional: chopped green onions
Time Needed
This delicious vegetable lo mein takes about 15 minutes to prepare and about 10 minutes to cook, making it a quick meal that can be ready in just 25 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions
1. Prepare the Noodles:
Start by cooking the lo mein noodles according to the package instructions. Once they’re just tender, drain them and set them aside. It’s important not to overcook them as they will continue to cook a bit in the stir-fry.
2. Make the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce (if you’re using it), sesame oil, sugar, white pepper, and vegetable broth. This sauce brings all the flavors together, so set it aside while you cook those veggies!
3. Stir-Fry the Veggies:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sliced onions. Stir-fry for about 1 minute until they smell great and the onions look translucent.
4. Add the Veggies:
Next, toss in the broccoli, carrot, and red bell pepper. Stir-fry for 3-4 minutes until the veggies are crisp-tender and their vibrant colors shine!
5. Combine Everything:
Add the cooked noodles directly into the skillet with the veggies. Pour the prepared sauce over everything. Quickly toss it all together using tongs or chopsticks, making sure everything is well-coated. Stir-fry for another 1-2 minutes until everything is heated through.
6. Serve and Enjoy:
Remove from heat and sprinkle toasted sesame seeds and chopped green onions on top for garnish if you like. Serve your vegetable lo mein immediately and enjoy this tasty restaurant-style dish right at home!
Frequently Asked Questions
Can I Use Different Vegetables in This Recipe?
Absolutely! This recipe is very adaptable. Feel free to swap in your favorite vegetables like snow peas, bok choy, or mushrooms. Just remember to adjust the cooking time based on the veggies you choose, aiming for a crisp-tender texture.
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Ensure the lo mein noodles are also gluten-free; there are plenty of rice noodles available as a substitute!
Can I Make Vegetable Lo Mein Ahead of Time?
Yes, you can prepare this dish ahead of time! Cook the noodles and veggies, and store them separately in the fridge. When ready to eat, just reheat in a skillet over medium heat, adding a splash of sauce to refresh the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or toss them back in a skillet with a bit of oil over low heat, stirring occasionally until warmed through.
