A quick and easy recipe, this vegetable lo mein can be made in about 20 minutes. It’s a great meatless option for busy weeknights.Jump to Recipe
The last year or so, I have started branching out more on Asian food. It’s left me craving it so often! Maybe it’s the salty flavor. Maybe it’s knowing I’m eating the vegetables in it since I’m so bad about that in general. Whatever it is, the Chinese Buffet and a local sushi restaurant have been my choices recently. When I came across this recipe for a quick and easy vegetable lo mein, I knew we had to try it!
And I’m so glad we gave it a try. The recipe lived up to my expectations and satisfied my craving, at least for the week!! The original recipe says only 15 minutes, but that counts on the ingredients list including the vegetables already cut. I added this time to the prep time for the recipe. Either way, this meal is quick and perfect for those busy weeknights that you still want a decent meal on the table.
I have used a few different types of noodles in this. The best has been udon noodles. But I have a hard time finding those sometimes. If you can’t find those, egg noodles are the next best. And when all that fails, I’ve made it with spaghetti noodles in a pinch. I like the thickness of the udon noodles the best.
You can also vary the vegetables to your liking. Justin would prefer this with mushrooms. I would like it with water chestnuts. But neither of us likes the other’s choice, so we keep both out. Just don’t add any meat or it is no longer Vegetable Lo Mein!
Step by Step
Prepare the vegetables by slicing and chopping as needed.
Pour the olive oil into a large skillet over medium-high. Add the garlic and onion to the pan and saute for about two minutes.
Then add the broccoli, bell pepper, and carrots and saute for another 4 minutes. You can use any bell pepper, depending on which flavor you like the best. We used green pepper. Meanwhile, in a small mixing bowl, whisk together the sauce ingredients: soy sauce, sugar, sesame oil, and ground ginger.
Add the uncooked udon noodles to the pan. Stir-fry for about 5 minutes. The noodles should start to soften.
Pour the sauce over the vegetables and stir to cover. Serve warm.
Originally Published On: April 9, 2018
Last Updated On: December 30, 2019
Vegetable Lo Mein
- 7.1 oz udon noodles
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 onion (sliced)
- 2 cups broccoli (chopped)
- 1 green bell pepper (sliced)
- 1 carrot (sliced)
- 2 tbsp soy sauce
- 2 tsp granulated sugar
- 1 tsp sesame oil
- ½ tsp ground ginger
- Heat the olive oil in large skillet or wok over medium-high heat
- Add the garlic and onion to the pan and saute for 2 minutes
- Add broccoli, bell pepper, and carrots and saute for another 4 minutes
- Add the uncooked udon noodles and stir-fry for 5 minutes, until the noodles are soft
- In a small mixing bowl, whisk the sauce ingredients together
- Pour the sauce over the vegetables and noodles and stir to cover
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.