This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce.
Having experimented with a few lo mein recipes over the years I’m confident you will love this one.
You can pretty much add whatever vegetables you have on hand for this stirfry.
However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas.
Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.
The most difficult part about making this dish would be “chopping the vegetables”.
However if you have a food processor you can allow it to do some of the chopping for you.
I like to use it to slice my carrots and cabbage.
Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.
As for the sauce you want to be careful not to put too much sodium in it.
The lo mein noodles tend to have plenty of sodium in them.
So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.
Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.
You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.
I love making my favorite takeout dishes at home, no longer do I order to my door.
When I can prepare these same dishes in a fraction of the time and cost at home I will do it.
That is not to say I do not go out to eat once in a while though.
Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!
Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂
Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
- 369 grams Lo mein noodles
- 1 tbsp Sesame oil
- 1/2 tsp Fresh Ginger Root
- 2 cloves Garlic
- 1/2 head Purple cabbage
- 2 Carrots
- 1 Red Pepper
- 1 package Snap peas
- 1 chive Green onion
- 1 tsp Soya sauce, low sodium
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tbsp Hoisin sauce
- pinch Ground Ginger
- First start by bringing a large pot of water to a boil, then empty the noodles into the water. Be sure your constantly turning them so they don't stick. Once they have become soft or cooked according to package instructions. Strain and soak them in cold water, this prevents them from clumping together.
PREPARING THE SAUCE:
- Meanwhile, prepare the sauce. In a small bowl whisk 1 tsp of soya sauce, oyster sauce, hoisin sauce, ground ginger and sesame oil together. Then set aside!
- Next, chop the vegetables. I like to use my food processor to slice the carrots and cabbage, and then il chop the green onions and the red pepper on a cutting board. Then do the same by crushing some garlic and fresh ginger. Once your vegetables are ready it's time to cook them.
- In a large frying pan, add 1 tbsp of sesame oil and add in the minced garlic and ginger. Saute on medium heat for one minute before tossing in the carrots, red pepper and cabbage.
- Then pour in the sauce over the vegetables and toss in the snow peas. Simmer for one minute and toss in the lo mein noodles, make sure you strain them.
- Toss to coat and serve. Sprinkle with a handful of fresh green onions. Enjoy!