Vegetable Lo Mein is an easy 25-minute noodle recipe made with tender lo mein noodles, crisp colorful vegetables, a savory garlic ginger sauce, and Garden Infuzions Asian Stir-Fry Infused Olive Oil. This quick vegetable lo mein recipe gives you the satisfying flavor of takeout-style noodles while using fresh ingredients and a simple homemade sauce. The Asian Stir-Fry Infused Olive Oil brings aromatic depth to the mushrooms, bell peppers, carrots, cabbage, snow peas, scallions, garlic, and ginger, making this family-friendly vegetarian dinner flavorful enough for a main course and easy enough for a weeknight meal.
Let’s Build Vegetable Lo Mein – One Step At A Time
For the best results, make this recipe with Garden Infuzions Asian Stir-Fry Infused Olive Oil.
Vegetable Lo Mein with Asian Stir-Fry Infused Olive Oil
Ingredients
Method
- Equipment: Large pot, colander, wok or large skillet, tongs, small mixing bowl, whisk, cutting board, chef’s knife.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cook lo mein noodles according to package directions until just tender. Drain well and set aside. If the package recommends rinsing, rinse briefly under warm water and drain again.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic. Set the sauce near the stove.
- Heat 2 tablespoons Asian Stir-Fry Infused Olive Oil in a wok or large skillet over medium-high heat. Add mushrooms, cabbage, snow peas, carrot, bell pepper, and the white parts of the green onions. Stir-fry until the vegetables are crisp-tender and lightly browned in spots.
- Add the cooked noodles to the skillet. Pour in the sauce and add the remaining 1 tablespoon Asian Stir-Fry Infused Olive Oil. Toss with tongs until the noodles are glossy and evenly coated. Cook for 1 to 2 minutes until everything is hot.
- Top with the green parts of the sliced green onions and sesame seeds if using. Serve hot as a vegetarian main dish or as a side with your favorite Asian-inspired protein.
Nutrition
Notes
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Let us know how it was!Vegetable Lo Mein Recipe Tips
Vegetable Lo Mein is one of the easiest ways to turn fresh vegetables and noodles into a satisfying weeknight dinner. The best lo mein has three important parts: noodles that stay springy, vegetables that stay crisp-tender, and a glossy sauce that coats everything without becoming heavy. Using Garden Infuzions Asian Stir-Fry Infused Olive Oil as the cooking oil helps build flavor from the first step instead of waiting until the sauce is added at the end.
For the best texture, cook the noodles just until tender, rinse briefly if the package recommends it, and toss them with the sauce only after the vegetables have been stir-fried. Keep the pan hot and move the vegetables often so they cook quickly without turning soft. Mushrooms, carrots, bell peppers, cabbage, snow peas, broccoli, bok choy, zucchini, and bean sprouts all work well in this vegetable lo mein recipe.
Why Asian Stir-Fry Infused Olive Oil Works in Vegetable Lo Mein
Garden Infuzions Asian Stir-Fry Infused Olive Oil gives this vegetable lo mein a deeper, more complete flavor because it carries savory Asian-inspired aromatics throughout the noodles and vegetables. Instead of using plain oil, the infused olive oil becomes part of the flavor base for the garlic, ginger, soy sauce, sesame oil, and vegetables. That makes the finished dish taste more balanced, more aromatic, and more restaurant-style without adding extra steps.
This recipe is ideal for customers looking for quick vegetarian dinners, easy noodle recipes, meatless stir-fry meals, and flavorful vegetable lo mein at home. Serve it as a main dish, pair it with Asian Garlic Chicken Stir-Fry with Asian Stir-Fry Infused Olive Oil, or add it beside Sesame Ginger Beef and Broccoli with Asian Stir-Fry Infused Olive Oil for a complete Asian-inspired dinner.
Best Vegetables for Lo Mein
The best vegetables for lo mein are vegetables that cook quickly and keep some texture. Thinly sliced carrots, bell peppers, mushrooms, napa cabbage, snow peas, scallions, broccoli florets, and bok choy are excellent choices. According to the USDA MyPlate guidance, adding a variety of vegetables can help build more colorful and balanced meals, which makes vegetable lo mein a practical way to serve more produce in a dish people already enjoy.
You can also customize this lo mein based on what you have in the refrigerator. Use cabbage for sweetness, mushrooms for savory depth, broccoli for heartiness, snow peas for crunch, and bell peppers for color. For more noodle cooking and food safety guidance, follow package directions and general recommendations from the USDA Food Safety and Inspection Service when storing leftovers.
How to Make This Vegetable Lo Mein a Full Meal
This vegetable lo mein is satisfying on its own, but it can also be turned into a protein-rich dinner. Add stir-fried chicken, shrimp, beef, pork, tofu, tempeh, or edamame. For a plant-based version, use vegetable broth, omit oyster sauce if using it as a variation, and choose a vegetarian-friendly noodle. For extra heat, add chili garlic sauce, crushed red pepper, or a drizzle of chili oil at the end.
Leftover vegetable lo mein keeps well in an airtight container in the refrigerator for up to three days. Reheat it in a skillet over medium heat with a splash of water, broth, or soy sauce to loosen the noodles. Avoid overheating, because the vegetables taste best when they keep a little bite.
