These saucy stir-fried lo mein noodles are packed with fresh veggies and they only take about 15 minutes to make. Enjoy this tasty vegetable lo mein as-is, or add your choice of protein for an incredible chicken, beef, pork, or shrimp lo mein.
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Stir-Fried Lo Mein Noodles
Wave goodbye to takeout, because now you can make authentic lo mein noodles at home in a matter of minutes. This easy base recipe features a simple sesame soy sauce and a slew of crisp-tender vegetables.
Lo mein is the perfect family meal because it's easily customizable. Add spice, or don't, and your favorite meats or veggies and dig in.
🥘 Ingredients
The lo mein ingredients are incredibly flexible. So, if your craving some pork, chicken, or beef with your noodles, it can easily be added (*see note)!
Stir-Fry Sauce
- Soy Sauce - 2 tablespoons of soy sauce.
- Cornstarch - 1 teaspoon of cornstarch for thickening the sauce.
- Oyster Sauce -2 tablespoons of oyster sauce.
- Mirin - 1 tablespoon of mirin or ShaoXing Wine, Sake, or Dry Sherry cooking wine.
- Sesame Oil - ½ teaspoon of sesame oil (be sure to measure or it can be overpowering).
Lo Mein (Stir-Fried Noodles)
- Coconut Oil - 1 ½ tablespoons of coconut oil, you also can use peanut oil or your preferred cooking oil.
- White Onion - ¼ cup of white onion sliced thin, or use yellow onion.
- Garlic - 2 cloves, thinly sliced.
- Ginger - ½ teaspoon of ginger, thinly sliced.
- Carrots - 2 medium carrots sliced into thin strips.
- Celery- 1 rib sliced into thin pieces.
- Red Bell Pepper - 1 large red bell pepper or a combination of red, orange, yellow, or green bell peppers.
- Lo Mein Noodles - 14 ounces of Lo Mein noodles. Hokkien, egg noodles, or ramen noodles will also work. (Fresh or cooked)
- Green Onion - 4 green onions sliced ½-inch in length.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Lo Mein
This savory vegetable stir fry combines lo mein noodles with lots of vegetables and satisfying stir fry sauce to make this classic take-out dish.
Make The Stir Fry Sauce
Make the sauce. To make the stir-fry sauce, combine 2 tablespoons of soy sauce with 1 teaspoon of cornstarch and mix until smooth. Then add the remaining ingredients - 2 tablespoons of oyster sauce, 1 tablespoon of mirin, and ½ a teaspoon of sesame oil. Mix and set aside.
Make The Stir-Fried Noodles
Heat the oil. In a large skillet or heavy-bottomed frying pan, heat 1 ½ tablespoons of peanut oil (or cooking oil) until it begins shimmering and is just about to smoke. Add ¼ cup of sliced white onion, 2 cloves of sliced garlic, and ½ teaspoon of sliced ginger. Stir fry for 30 seconds to 1 minute.
Stir fry veggies. Once the onions are fragrant, add 2 medium sliced carrots, 1 rib of celery, and 1 large red bell pepper. Stir fry for 2-3 minutes or until the vegetables reach your desired level of tenderness.
Add the noodles. Once the veggies are tender, add 14 ounces of fresh or cooked lo mein noodles and the prepared stir-fry sauce. Toss the noodles with the sauce and veggies until coated evenly. If needed, add a splash of water to help coat the noodles.
Serve. Once coated, remove the lo mein noodles from the heat and serve immediately. Garnish with 4 sliced green onions upon serving.
If you like your noodles a little less saucy, you can always try chow mein. For more on the difference between lo mein vs. chow mein, check out my article.
🥗🥘🍲 Best Served With
For an Asian-inspired spread, serve some easy spring rolls as an appetizer. Alternatively, you could opt for something lighter like this Benihana onion soup. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- If you have both dark and light soy sauce, combine them. Bu using half dark and half light soy sauce, you can add even more depth and umami flavor.
- No mirin on hand? See the related substitutes linked in the ingredients or swap it for chicken or vegetable broth.
- Use fresh garlic. Pre-mined and tubed garlic have more moisture and will splatter in the hot oil.
- Add your favorite protein! If you'd like to add a protein (chicken, beef, lamb, pork, tofu) to your lo mein noodles, slice it into thin, bite-size strips against the grain. Add up to a half pound of protein after frying the onions and garlic and stir fry for about 1 minute (the meat can still be slightly raw on the inside, but cooked on the outside). Continue with the remaining lo mein instructions once seared.
- Use whatever veggies you like or have on hand. I love adding cabbage and greens to my lo mein. Bok choy, broccoli, snap peas, mushrooms, napa cabbage, bamboo shoots, mung bean sprouts, and zucchini are all delicious options.
- Whichever vegetables you choose to add to your lo mein, you'll need an amount of 2-3 packed cups worth.
- Lo mein is available as both fresh or dried noodles. The fresh packages are anywhere from 14-16 ounces each and you will need 1 pack. Smaller packs of dried noodles will need to equal about 1 pound (16 ounces) once they are cooked.
- Storing: Store leftovers in an airtight container, refrigerated for 3-4 days. Simply reheat it in the microwave!
🥢 More Asian Inspired Recipes
- Seared Ahi Tuna Steaks
- Asian Cucumber Salad
- Leftover Ham Ramen
- Sweet Potato Sushi
- Teriyaki Chicken Stir Fry
- Shrimp with Garlic Sauce
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📖 Recipe Card
Vegetable Lo Mein Recipe
Ingredients
Stir-Fry Sauce
- 2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoon oyster sauce
- 1 tablespoon mirin (or ShaoXing Wine, Sake, or Dry Sherry cooking wine)
- ½ teaspoon sesame oil
Lo Mein (Stir-Fried Noodles)
- 1 ½ tablespoon peanut oil (or your preferred cooking oil)
- ¼ cup white onion (sliced thin, or use yellow onion)
- 2 cloves garlic (thinly sliced)
- ½ teaspoon ginger (thinly sliced)
- 2 medium carrots (sliced into thin strips)
- 1 rib celery (sliced into thin pieces)
- 1 large red bell pepper (or a combination of red, orange, yellow, or green bell peppers)
- 14 oz lo mein noodles (Hokkien, egg noodles, ramen noodles also work)
- 4 green onion (sliced ½-inch in length)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Stir Fry Sauce
- Combine the soy sauce and cornstarch and mix them together until the cornstarch is smooth. Add the remaining ingredients (oyster sauce, mirin, sesame oil) and set aside
Lo Mein Noodle Stir Fry
- Heat a large skillet or heavy-bottomed frying pan with the peanut or cooking oil until the oil begins shimmering and is just about to begin smoking. Add the thinly sliced onion, garlic, and ginger and stir fry for 30 seconds to a minute.
- Once your onions are fragrant, add the carrots, celery, and bell peppers. Stir fry for 2-3 minutes or until your veggies have reached your desired level of tenderness.
- Next, add the fresh or cooked noodles and stir fry sauce. Toss the noodles with veggies and sauce to coat evenly. Add a splash of water, as needed, to coat the noodles.
- Remove the lo mein noodles from heat and serve immediately. Garnish with sliced green onions when serving.
Notes
- This easy stir fry sauce is absolutely amazing as-is, but if you happen to have dark soy sauce you can add even more depth of flavor. Split the soy sauce and use both light and dark soy sauce in equal portions for a boost to the umami flavor.
- Don't have mirin? Choose one of the substitutes noted or opt for chicken or vegetable broth.
- Do not use pre-minced garlic or the tube variety of garlic or ginger. These will spatter in the hot oil because of their high water content.
- If you'd like to add a protein (chicken, beef, lamb, pork, tofu) to your lo mein noodles, slice it into thin, bite-size strips against the grain. Add up to a half pound of protein after frying the onions and garlic and stir fry for about 1 minute (the meat can still be slightly raw on the inside, but cooked on the outside). Continue with the remaining lo mein instructions once seared.
- I love adding cabbage and greens to my lo mein. Bok choy, broccoli, snap peas, mushrooms, napa cabbage, bamboo shoots, mung bean sprouts, and zucchini are family favorite veggies to add to any stir fry.
- Whichever vegetables you choose to add to your lo mein, you'll need an amount of 2-3 packed cups worth.
- Lo mein is available as both fresh or dried noodles. The fresh packages are anywhere from 14-16 ounces each. You'll need one pack. Smaller packs of dried noodles will need to equal about 1 pound (16 ounces) when cooked.
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