If you are looking for an easy, low budget meal that tastes absolutely delicious, then you have to try this Vegetable Lo Mein Recipe. Not only does it taste incredible, it will be on the table in just 20 minutes!
It has been a recipe that I have been making for years and one that I turn to often when I need a quick and easy to prepare meal. In fact, the longest part of this recipe is waiting for the water to boil to cook the noodles.
However, while the water is heating, it gives you plenty of time to slice the vegetables. Although I have listed my favorite vegetables to use in the recipe below, feel free to switch them up to whatever you like or have on hand.
For instance, if you like mushrooms, slice up a few and throw them in the skillet. Or add slices of a fresh picked zucchini from the garden?
It really is a great way to use up those fresh vegetables that are in season. Mix it up every time that you make it, and you will never get bored with this recipe.
Although this recipe is delicious as a pure vegetarian meal, you can also add thinly sliced chicken or beef to the Lo Mein for the meat lovers. In fact, when I make it for dinner, I will often serve my portion as a vegetarian dish and then I will add the thinly sliced, cooked meat to the skillet with my husband’s portion.
Either way that it is served, it is an incredibly satisfying and tasty meal for two!
Vegetable Lo Mein Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
- 4 ounces uncooked Lo Mein Noodles, or thick Spaghetti Noodles
- 1/2 tablespoon Extra Virgin Olive Oil
- 1/2 medium Red Bell Pepper, julienned
- 1/4 cup shredded Carrots
- 1/4 cup Snow or Sugar Snap Peas
- 2 cloves Garlic, minced
- pinch of Cayenne Pepper, more or less to taste.
- 1 1/2 tablespoons Soy Sauce, low sodium
- 1/2 teaspoon Sesame Oil
- 3/4 teaspoon Brown Sugar
- 1/2 tablespoon Rice Wine Vinegar
- Green Onion, diced
- Sesame seeds
The first step in making this Vegetable Lo Mein recipe is to get a large pot of water boiling. As you are waiting for the pot to come to a boil prepare the vegetables.
You want the veggies cut large enough to see them, yet, not too large that you need to knife to cut them when eating. That is why it is recommended that you julienne the sweet red pepper into thin slices.
However, because the pepper strips are long and thin, I prefer to take it one step further and cut each strip in half across the middle to make two thin strips. It just makes it easier to eat.
Although the recipe calls for shredded carrots, you can also julienne 1 whole carrot for this recipe instead. However, I find it much more convenient to use pre-shredded carrots that I purchase weekly at the grocery for my lunch time salads.
Now that you have your vegetables prepared, it is time to make the sauce. Do this by adding low sodium soy sauce, sesame oil, brown sugar and rice wine vinegar to a small bowl.
Then mix until the brown sugar dissolves in the liquid. Set the sauce aside.
By this time, your pot of water should be close to coming to a boil. Once it is at a full rolling boil, add the Lo Mein noodles.
If you are using authentic Lo Mein noodles, they will cook in just about 5 minutes. However, if you are using spaghetti noodles they will take a little longer to cook.
Cook The Noodles To Al’ Dente
Regardless of the type of pasta that you are using for this Vegetable Lo Mein recipe, cook the noodles to al’ dente consistency. You want them cooked, but firm enough to be able to be tossed with the vegetables.
While the noodles cook, heat the extra virgin olive oil in a large skillet. If you are adding meat, thinly slice the chicken or beef and add it to the skillet when the oil is hot.
For the chicken, cook until the internal temperature reads 160°F when checked with an Instant Read Digital Thermometer. However, if you are cooking with beef, cook the thinly sliced pieces until the internal temperature reads 135°F.
Remove the meat from the skillet and set aside. Then add an additional tablespoon of extra virgin olive oil to the skillet.
Add the julienne strips of red bell pepper, snow or sugar snap peas and carrots to the pan. Sauté for 5 minutes or just until tender.
Next, add the minced garlic and cook for 1 additional minute. Quickly stir in the prepared sauce so that the garlic does not have a chance to get too brown.
Add the cooked and drained noodles to the skillet with the sauce and veggies and toss to combine. Remove from the heat and serve immediately with diced green onions and sesame seeds for garnish, if desired.
Frequently Asked Questions
1. Can I add other types of protein to this Vegetable Lo Mein Recipe?
If you are looking to add meat to this recipe it is best to use thinly sliced chicken, beef or peeled and deveined shrimp.
2. How do I make this recipe Gluten-Free?
If you want to make this recipe gluten-free, be sure to purchase gluten-free noodles. There are a few brands of thick spaghetti noodles that are now gluten-free and taste great.
You can also purchase Thai thick rice noodles as well. However, when you go to purchase soy sauce, do so carefully.
Most brands actually contain wheat in the sauce. However, there are a few brands out there that are gluten-free, such as Kikkoman Gluten-Free, Low Sodium Tamari Soy Sauce.
3. Can I make this recipe ahead of time?
Because this recipe comes together so quickly, there is no need to make this ahead of time. However, if you want to make this Vegetable Lo Mein recipe in less than 10 minutes, prepare your noodles ahead of time.
You can also slice your vegetables and store them in an closed container in the refrigerator for up to 1 day prior to making this dish.
4. How to store and reheat leftovers?
You can store leftovers in a closed container in the refrigerator for up to 5 days. Then reheat in a skillet, placed over medium heat with a tablespoon of water until warmed through.
Of course, if you prefer to use the microwave to reheat leftovers, you can do that as well. However, place a teaspoon of water in with your leftovers during the reheating process. This will help the noodles remain moist and not dry out.
5. Do you have any other quick and easy dinner recipes?
You can find all of my recipes under the Recipe Index tab located at the top of this article. There you will find the Main Course Link that will take you to easy to make recipes like Easy Beef Stroganoff and Easy Taco Casserole.
Be sure to check back often as I release two new recipes every week!
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- 4 ounces uncooked Lo Mein Noodles
- 1/2 tablespoon extra virgin olive oil
- 1/2 medium red bell pepper julienned
- 1/4 cup shredded carrots
- 1/4 cup snow peas
- 2 cloves garlic minced
- 1 1/2 tablespoons soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 3/4 teaspoon brown sugar
- 1/2 tablespoon rice wine vinegar
- Green onion, sliced
- Sesame seeds
Cook noodles according to package instructions to al' dente consistency, drain.
Add the sauce ingredients to a small bowl and mix until the brown sugar is dissolved. Set aside.
While the noodles cook, heat oil in a large skillet. Add in red bell pepper, snow or sugar snap peas and shredded carrots. Sauté for 5 minutes or until tender. Add minced garlic and cook for 1 additional minute.
Add the prepared sauce and cooked and drained noodles to the skillet and toss to combine.
Remove from the heat and serve immediately with diced green onions and sesame seeds for garnish, if desired.
Recipe provided by iCookfortwo.com
Nutrition InformationYield 2
Amount Per Serving Calories 231Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 654mgCarbohydrates 23gFiber 4gSugar 6gProtein 7g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.