Name: Veggie Lo Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: Lo mein noodles; Sesame oil; Carrots; Broccoli; Red bell pepper; Onion; Garlic; Soy sauce; Brown sugar; Vegetable broth

Veggie Lo Mein is a quick and flavorful noodle dish packed with colorful vegetables and tossed in a savory sauce. It’s the perfect homemade alternative to takeout, ready in under 30 minutes, and ideal for weeknight dinners or lunch meal prep.

Veggie Lo Mein

Why You’ll Love This Recipe

I love how this dish transforms simple vegetables and noodles into something truly satisfying. It’s super flexible, so I can use whatever veggies I have on hand. The sauce is rich, slightly sweet, and coats the noodles perfectly. It’s quick, customizable, and always hits the spot when I want something tasty and comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lo mein noodles
Sesame oil
Carrots
Broccoli
Red bell pepper
Onion
Garlic
Soy sauce
Brown sugar
Vegetable broth

directions

I cook the lo mein noodles according to the package instructions, then drain and toss them with a bit of sesame oil.
In a small bowl, I whisk together soy sauce, brown sugar, and vegetable broth to make the sauce.
In a large skillet or wok, I heat sesame oil over medium-high heat.
I sauté the carrots until golden, then remove and set aside. I repeat this step for the onions, broccoli, and red bell peppers.
I return all the vegetables to the skillet, add minced garlic, and stir to combine.
I add the noodles and pour the sauce over everything, tossing it all together until well combined.
I cook for another 3-5 minutes, then remove from heat and serve.

Servings and timing

This recipe makes about 8 servings. It takes around 10 minutes to prepare and about 15 minutes to cook, so I have it ready in just 25 minutes.

Variations

I like adding tofu, shrimp, or chicken when I want extra protein. To spice it up, I’ll toss in some red pepper flakes or a spoonful of sriracha. When I’m out of lo mein noodles, spaghetti or linguine works as a substitute. Mushrooms, snap peas, or baby corn are also great veggie additions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of vegetable broth or water to loosen the sauce. The microwave also works for a quick reheat.

FAQs

Can I use different noodles?

Yes, I use spaghetti or linguine when lo mein noodles aren’t available. They work just fine.

How do I make this gluten-free?

I switch the soy sauce with tamari or a gluten-free alternative, and I use gluten-free noodles.

What vegetables go best in lo mein?

I often use what I have on hand. Snap peas, mushrooms, baby corn, and bok choy all work great.

Do I need to cook the veggies separately?

I usually do because it keeps each vegetable cooked just right, but it’s not required if I’m in a hurry.

Can I make the sauce ahead of time?

Yes, I mix the sauce in advance and keep it in the fridge for up to a week. It saves me time when I’m ready to cook.

Conclusion

This veggie lo mein recipe is one of my favorite ways to enjoy a hearty, veggie-packed meal without the fuss. It’s quick, versatile, and always leaves me satisfied. Whether I’m feeding a crowd or just meal prepping for the week, this dish fits the bill every time.