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Vegetable lo mein

I have vegetable lo mein many times at restaurants and such but after making my own I will never order it again. It is extremely easy and much better for you to make your own.

Vegetable lo mein

I have no idea why I waited so long to make this vegetable Lo Mein. I was really surprised. The flavor was fantastic and it was super easy to put together.

I love experimenting with different types of cuisines and spices. I don’t think I could pick just one type and eat that for ever. Too many good things to eat out there.

This vegetable Lo Mein is intended to be used with egg noodles, however, I had none on hand so I just used whole wheat spaghetti. You can certainly used the whole wheat spaghetti but I believe it will be better with egg noodles.

I used tomato paste for color in the sauce. The tomato sauce flavor didn’t come through in the sauce, which I was afraid it would. I think this sauce flavor is exactly what I was looking for.

This vegetable Lo Mein is for sure going to stay in our repertoire of recipes for time to come. I am so glad that I finally came out with a Lo Mein recipe that everyone enjoys. No more take out Lo mein for us :-)

If you like you can make this Lo Mein recipe with chicken or even some shrimp. I think tofu will also be great. I perhaps will do that next time I make it. Also, you can add some bean sprouts, which are widely used in Chinese cooking. I just didn’t have any on hand.

If you get to make this easy and yummy vegetable Lo Mein let me know. I really hope you enjoy it as much as we did.

Enjoy!

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Once all the peppers and onions are tender, add the sauce and scallions and toss around for 1-2 minutes until the sauce thickens.  If you like you can add some bean sprouts to the mix. They are very popular on this dish, however, I didn’t have any on hand. Maybe next time.

Vegetable lo mein

After the veggies and sauce are ready, add the noddles as well as the basil if using. I used Thai basil, which has a licorice kind of taste. You can use regular basil if you like of just omit it all together. I just though it added a nice flavor to it :-)

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Here you can see the noddles already mixed in. This vegetable Lo Mein was sensational. The sauce is what made this dish of course. It was out of this world. Next time I hope I can get my hands on some egg noddles though :-)

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Vegetable Lo Mein

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes

Ingredients:

1 lb Chinese egg noodles, or whole wheat spaghetti
2 tbsp olive oil
1 organic red pepper, chopped
1 organic yellow pepper, chopped
1 organic green pepper, chopped
1 large onion, chopped
2 tbsp fresh ginger, chopped
2-3 green onions, chopped
1 cup fresh Thai Basil, optional

Sauce

1/4 cup honey
2 tbsp tomato paste
1 cup vegetable stock
4 tsp arrowroot powder, or cornstarch
2 tbsp sesame oil
1/3 cup soy sauce
1/4 cup rice wine vinegar

Directions:

In a small bowl, with a wire whisk, mix the sauce ingredient and set aside.

Cook noodles according to package instructions. On the mean time, in a large skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.

Add the noodles and scallions, then add the sauce and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.

Screen Shot 2013-09-19 at 4.04.55 PM

Nutrition facts calculated based on the recipe giving 4 servings.

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16 Responses to “Vegetable lo mein”

  1. #
    1
    Helen — September 20, 2013 @ 7:40 pm

    This looks delicious! I never thought about using whole wheat spaghetti noodles in place of egg noodles.

  2. #
    2
    Joanne — September 21, 2013 @ 8:09 am

    I will probably never order takeout again after seeing this recipe! So good and so much better for you than the restaurant version!

  3. #
    3
    Honey What's Cooking — September 21, 2013 @ 11:46 pm

    Looks so good.. in my family my sister makes veggie lo mein, your version looks similar. Love it.

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    4
    Paola — October 3, 2013 @ 10:44 pm

    Loved this recipe thankyou, came out amazing. Will most definitely be making it again :)

    • Miryam@eatgood4life — October 5th, 2013 @ 8:50 am

      Thanks for letting me know. I am glad you like it :-)

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    5
    Cathy — October 23, 2013 @ 8:01 pm

    This was beyond all deliciousness! My girls love lo mein noodles and this was wonderful! Way better than the restaurant stuff they told me!

    • Miryam@eatgood4life — October 23rd, 2013 @ 8:10 pm

      That is awesome. I am glad they liked it that much :-)

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    6
    Lisa — December 10, 2013 @ 12:51 pm

    This is AMAZING!! The flavors are unbelievable together… I was a little skeptical as I was mixing the sauce but OMG! Awesome!! I accidentally left out the onion (left it right there on the counter lol) and added the scallions too early but I’ll just have to make it again to get it perfectly right! YUM!

    • Miryam@eatgood4life — December 10th, 2013 @ 12:56 pm

      That is awesome. I am glad you liked it :-) Thanks for letting me know and for visiting my blog.

  7. #
    7
    Cindy — May 23, 2014 @ 9:05 am

    This was delicious!

  8. #
    8
    Stacey Parker — May 27, 2014 @ 9:52 am

    DH and I loved this recipe. Most Lo Mein recipes we have tried have a very thin sauce and this was nice and thick and stayed on the noodles. I was able to fine the Chinese Egg Noodles in my Food Lion grocery store, which is a bonus.

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    9
    Jeri — June 8, 2014 @ 2:28 pm

    I am going to try to make the vegetable lo mein, but had one question, on the end of the directions, it says to add the cooked noodles & scallions, but no where in the ingredients does it have scallions, what amount would a person add to recipe
    Please e-mail me.
    Thank you:)

    • Miryam@eatgood4life — June 8th, 2014 @ 3:35 pm

      You can add 3-4 chopped scallions at the very end when you add the sauce to the veggies :-) Thanks for stopping by.

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    10
    Martha — August 24, 2014 @ 9:37 pm

    Surprisingly easy and good…no, super good! My husband devoured it and had seconds (and thirds!).
    Keep up the good work! Just found you but I’ll certainly be back for mo’ recipes :)

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    11
    Kristi — September 15, 2014 @ 2:38 pm

    Looks scrumptious! Plan on making tonight, but do you think the recipe would work with gluten free spghetti noodles?

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