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.



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 :-)


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 :-)



Vegetable Lo Mein

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes


  • 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



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.


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

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

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

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

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

  6. 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!

  7. This was delicious!

  8. 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.

  9. 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:)

  10. 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 :)

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

  12. Looks great but the high sodium levels (1244 mg) concern me. Other than using a low sodium soy sauce is there any other ways to cut down the sodium levels to the 300 level?

  13. I just love all your dinner recipe ideas. I found you from Melissa posting some of your recipes. (my whole food life) I want to make stir fry’s again (and I also love your curry/carribean recipe too) but back to the stir fry’s. We have pnut and soy allergy in our home (also wheat/barley avocado) anyways, I read that “coconut aminos” could work. I wonder if you have experience using that product? I don’t want our stir fry’s to taste coconutty or too sweet. Any advice for soy sauce sub or seasoning replacements? Thanks so much! (ps I’ve a negative comment regarding organics, I LOVE that you post what you use. I am a firm believer in organic/gmo free :) keep it up)

    • Oh thanks so much. I have never tried coconut aminos before so I wouldn’t be able to say if it gave a coconut flavor or not. I think that would be the best substitute though. I was thinking too, if you can find a healthy version of worcester sauce maybe you can add not 1/3 cup of it but maybe 3-4 tbsp. Sorry I couldn’t be of more help!! Thanks for stopping by.

  14. This was so delicious! Added a little fresh garlic and cut out the green onions because I didn’t have any on hand.

  15. Made this for my mom and sisters last week and they LOVED it!! I normally can’t get them to enjoy vegetarian things, but I was really happy with their response.

    I used whole wheat spaghetti and nixed the arrowroot/corn starch and honey (used agave nectar), then added serrano peppers + broccoli when I sautéed in the beginning. Delicious. Now I’m back at school and planning to make some for myself and my roommates since it was so quick. Thanks!

  16. I have just finished making this dish and I must say: YUM! I added frozen peas/carrots, snow peas and cabbage to the dish. I used a low sodium vegetable stock, and liquid aminos instead of soy sauce ( a little less of 1/3 cup). However, when I make this recipe again I’ll be using a soy-free version of the “soy sauce”. Thanks so much for sharing this recipe!

  17. Hey!!! I’m new to this page, and think it looks great! I’m slowly learning about different ingredients, so I’m just wondering about the whole wheat spaghetti. Is that better than normal spaghetti? I’m going to try low carb next week

  18. Sounds delicious! Trying soon

  19. This looks delicious! What would make for a gluten free option for the noodles? Rice noodles? Thanks! 

  20. Wondering about the fresh chopped ginger…. I don’t want big chunks of ginger do I? I usually grate it so I’m afraid I’ll kill the recipe!

  21. Looks delicious!
    I really like how you offered suggestions for substitutes in the comments.
    Our grocery store may not have rice wine vinegar.
    Any suggestions fir a substitute for the rice wine vinegar?

  22. If you were to add tofu, would you marinate it in the sauce beforehand or just not bother marinating it?

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