A simple easy recipe with all the flavor but without the guilt of Chinese takeout. Lo Mein is very similar to Chow Mein in flavor, the egg noodles used in both dishes. But authentic chow mein noodles are can be fried to crispness, and lo mein noodles are boiled to softness. The ingredients in this dish are readily available. Even as a beginner cook I am sure you will find this recipe super easy to follow.
This easy veggie Lo Mein is guaranteed to become a family favorite on your weekly menu.
I used Lo Mein egg noodles, if you can’t find these use any noodles like rice, ramen or spaghetti. Follow instructions on the pack for boiling.
You can also use any protein of your choice like chicken, beef, shrimp or tofu. I just decided to make this with veggies. If you use a protein make more of the sauce to marinade the protein in, this will add more flavor.
Use any vegetables you like. I used carrots, onions and snap peas. But you can also add broccoli, bell peppers and spinach. Keep in mind veggies in stir-fry are suppose to be crisp tender, don’t over cook the veggies for a long time.
I used dark and regular soy sauce in the recipe. Dark soy sauce is thicker, it adds color and has more bold flavor than regular/lite soy sauce. If you can’t find dark soy sauce just use regular soy sauce.
I also used Tamari which is not traditionally used in Lo Mein because it’s a Japanese soy sauce. It does have alcohol so you can omit if you would like. Tamari has a rich less salty flavor than soy sauce.
They technique/method of stir-frying is very fast. Make sure you have all ingredients ready and chopped to go.
You can use a wok or a skillet. Just make sure it’s large enough to toss everything in.
EASY VEGGIE LO MEIN
- 1 1/2 tbsp. oil (canola or light olive oil)
- 3 large garlic cloves (finely minced)
- 1/2 " piece fresh ginger (finely minced, grated)
- small onion (thinly sliced)
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 1 cup cabbage (shredded)
- scallions (for garnish)
- 1 packet LO MEIN egg noodles (the pack had 3 bunches individually wrapped I used 2 bunches)
- 2 tbsp. dark soy sauce
- 3 tbsp. regular soy sauce
- 1 tbsp. Tamari (optional)
- 1 tbsp. sesame oil
- 2 tsp. sugar
- 1 tbsp. corn starch
- 2 tsp. red chili in oil paste (optional adjust to taste)
- 1 tbsp. hoisin sauce
- In small bowl mix all sauce ingredients, whisk to get rid of corn starch lumps.
- chop all the veggies, and have everything ready before stir-frying.
- Boil water for the noodles and boil noodles per packet instructions.
- Heat oil in a wok or a heavy skillet. Add garlic/ginger saute for 20-30 seconds.
- Add rest of veggies and stir fry on medium-high for about few about 5 minutes, keep tossing.
- Add sauce and turn heat very low.
- Drain the noodles and add to veggies. Toss very well, till all noodles are coated with sauce.
- Turn stove off and garnish with scallions