Round white bowl of vegetable lo mein with a pair of chopsticks pulling out some noodles, onion, and broccoli on top of a bamboo placement on a wooden surface (with logo overlay)

Savory and Scrumptious Vegetable Lo Mein in 20 Minutes

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. 

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.

Bamboo cutting board with sliced green pepper, carrots, onion, minced garlic, and chopped broccoli

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.

Skillet with sauteed onion and garlic next to a bamboo cutting board with chopped broccoli and sliced carrots all on a wooden surface

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.

Skillet with sauteed broccoli, onion, green pepper, carrots, and garlic next to a stainless steel bowl of soy sauce mixture all on a wooden surface

Add the uncooked udon noodles to the pan. Stir-fry for about 5 minutes. The noodles should start to soften.

Skillet with sauteed broccoli, onion, green pepper, carrots, and garlic with cooked udon noodles next to a stainless steel bowl of soy sauce mixture all on a wooden surface

Pour the sauce over the vegetables and stir to cover. Serve warm.

Round white bowl of vegetable lo mein with a pair of chopsticks pulling out some noodles, onion, and broccoli on top of a bamboo placement on a wooden surface (vertical)

Recipe

Originally Published On: April 9, 2018

Last Updated On: December 30, 2019

Round white bowl of vegetable lo mein with a pair of chopsticks pulling out some noodles, onion, and broccoli on top of a bamboo placement on a wooden surface

Vegetable Lo Mein

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. 
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Dish
Cuisine: American, Asian
Keyword: lo mein, soy sauce, vegetable
Servings: 4 cups
5 from 4 votes

Ingredients

  • 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)
Sauce
  • 2 tbsp soy sauce
  • 2 tsp granulated sugar
  • 1 tsp sesame oil
  • ½ tsp ground ginger

Instructions

  • 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
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Nutrition Facts
Vegetable Lo Mein
Amount Per Serving (1 cup)
Calories 268 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 1135mg47%
Potassium 304mg9%
Carbohydrates 45g15%
Fiber 5g20%
Sugar 10g11%
Protein 11g22%
Vitamin A 2941IU59%
Vitamin C 68mg82%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Round white bowl of vegetable lo mein with a pair of chopsticks pulling out some noodles, onion, and broccoli on top of a bamboo placement on a wooden surface (vertical with title overlay)

30 thoughts on “Savory and Scrumptious Vegetable Lo Mein in 20 Minutes”

  1. My whole family loves Lo Mein but I am still the only one who can’t use chopsticks. Thanks for sharing and you know I am going to try the recipe.

    1. My husband is pretty good with chopsticks. The boys and I don’t have the skill he does. My youngest son just like to use them to stab his food and eats it like that!

  2. That looks AMAZING! If you add red or yellow peppers it would add an extra color to the meal. A lot of people eat visually before they eat with taste ♡

  3. I like that you mentioned spaghetti noodles. As that’s my biggest struggle I like a certain type of noodle and not all so I hate trying new noodles recipes and not being able to use my favorites! Because of that I might have to whip this up!

    1. I’ve made this now with spaghetti, linguine, and udon noodles. I like the udon because they are thicker, and it’s my favorite type of noodle. But I have a hard time finding it so often have to go with a backup.

  4. I absolutely loved this recipe. It was so simple after a long days work and even my kids were excited to try it. I paired it with some crab rangoon in my air fryer. Definitely, recommend it.

    1. Oh, I’ve never made crab rangoon before. I don’t have an air fryer yet. It was on my Christmas list and since I didn’t get it I am adding it to my birthday list for February and if I don’t get one then I am just going to buy my own!

  5. Gaaaah Lo Mein is one of my faves! That and ramen… Been craving it for a few weeks now and thankfully my mom makes them from time to time:) This recipe looks good!

    1. I think the only ramen I’ve ever had is the cheap bags that every college kid lives on when they don’t have money! I’ve never had it fresh before, but now I want to try it!

  6. I love recipes that don’t involve an oven, because we don’t have one. This is awesome! Although I am not much of a foreign food fan, I would like to give this one a try! Thanks for posting it! 🙂

    1. We were at a condo this past week in south Texas that didn’t have an oven. I didn’t even know what to do! I cook so many things in the oven. It would definitely take some creative thinking to go without one for me.

  7. Lo-mein is always the go-to take-out option for my family but it can get costly and the excess ingredients definitely take their toll on our bodies. Love that this is a healthier, quicker option- just might have to try it out for dinner tonight!

    1. I hate all the stuff that gets added when you aren’t cooking yourself. This way, you have control over exactly what you are eating and can customize it to your own tastes!

  8. I love the recipes you share. All of them so doable and so tempting to even look at. Thanks so much. Time and again.. I come back to your site and pick up these recipes

    1. Udon noodles are so much better for this type of meal in my opinion. But, at the same time, it’s good to be able to use up what you have on hand instead of buying something else!

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