13 Delicious Vegetable Lo Mein Recipes for Every Occasion
Craving a dish that’s as versatile as it is vibrant? Look no further than vegetable lo mein, the perfect blend of tender noodles, crisp veggies, and savory sauce that suits any occasion. Whether you’re whipping up a quick weeknight dinner or celebrating with seasonal flavors, our roundup of 13 delicious recipes promises to inspire your next culinary adventure. Dive in and discover your new favorite!
Spicy Szechuan Vegetable Lo Mein
Spicy Szechuan Vegetable Lo Mein is the perfect dish when you’re craving something with a kick but want to keep it veggie-packed and satisfying. Seriously, it’s got that bold Szechuan pepper heat balanced with fresh veggies and chewy noodles.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp Szechuan peppercorns, ground
- 1 tsp red pepper flakes
- 1 tsp sugar
- For the veggies:
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, about 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While noodles cook, whisk together soy sauce, rice vinegar, hoisin sauce, ground Szechuan peppercorns, red pepper flakes, and sugar in a small bowl. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Add bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3-4 minutes until veggies are crisp-tender.
- Pour the sauce over the veggies, stirring to coat evenly. Cook for another minute to let the flavors meld.
- Add the cooked noodles to the skillet, tossing everything together until well combined and heated through, about 2 minutes.
Best enjoyed hot, this dish offers a delightful mix of spicy, tangy, and slightly sweet flavors with a satisfying crunch from the veggies. Try topping it with extra red pepper flakes if you dare!
Garlic Ginger Vegetable Lo Mein
Zesty flavors and crunchy veggies come together in this Garlic Ginger Vegetable Lo Mein that’s sure to spice up your dinner routine. You’ll love how easy it is to whip up this dish, packed with fresh ingredients and bold flavors.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- For the stir-fry:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 green onions, sliced
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, about 4 minutes. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar to make the sauce. Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Add bell peppers, carrots, and broccoli to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Pour the prepared sauce over the vegetables, stirring to coat evenly.
- Add the cooked noodles to the wok, tossing everything together until well combined and heated through, about 2 minutes.
- Garnish with sliced green onions before serving.
Every bite of this Garlic Ginger Vegetable Lo Mein offers a perfect balance of savory and sweet, with a satisfying crunch from the fresh veggies. Try serving it with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.
Sweet and Sour Vegetable Lo Mein
Ready to whip up something that’s both comforting and a bit adventurous? Sweet and Sour Vegetable Lo Mein is your go-to for a quick, flavorful meal that brings a little excitement to your dinner routine.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- For the vegetables:
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 tbsp vegetable oil
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, whisk together ketchup, soy sauce, rice vinegar, brown sugar, and garlic powder in a small bowl to make the sauce.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add bell peppers, carrots, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Add the cooked noodles and sauce to the skillet. Toss everything together and cook for another 2-3 minutes until everything is well coated and heated through.
Kick back and enjoy this dish where the noodles are perfectly chewy, and the sauce strikes a delightful balance between sweet and tangy. Serve it up with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.
Crispy Tofu Vegetable Lo Mein
Wondering how to jazz up your weeknight dinner routine? This Crispy Tofu Vegetable Lo Mein is your answer. It’s packed with flavor, texture, and it’s surprisingly easy to whip up.
Ingredients
- For the tofu:
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- For the lo mein:
- 8 oz lo mein noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 2 cups chopped bok choy
Instructions
- Preheat a large non-stick skillet over medium-high heat and add 1 tbsp vegetable oil.
- Toss the pressed tofu cubes with cornstarch until evenly coated.
- Add the tofu to the skillet and cook for 5-7 minutes, flipping occasionally, until all sides are golden and crispy. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
- Remove the tofu and set aside. In the same skillet, add the remaining 1 tbsp vegetable oil.
- Sauté garlic for 30 seconds until fragrant, then add carrots, bell peppers, and bok choy. Cook for 3-4 minutes until vegetables are tender-crisp.
- Meanwhile, cook the lo mein noodles according to package instructions, then drain.
- Whisk together soy sauce, hoisin sauce, sesame oil, and sugar in a small bowl.
- Add the cooked noodles and sauce to the skillet with vegetables. Toss everything together and cook for another 2 minutes. Tip: Use tongs for easy mixing.
- Gently fold in the crispy tofu and serve immediately. Tip: Garnish with sesame seeds for extra crunch and presentation.
Great for a quick dinner, this dish offers a perfect balance of crispy tofu and tender noodles with a savory-sweet sauce. Try serving it with a sprinkle of green onions for a fresh kick.
Mushroom Medley Vegetable Lo Mein
Alright, you’re in for a treat with this Mushroom Medley Vegetable Lo Mein. It’s the perfect dish when you’re craving something hearty yet packed with veggies, and the best part? It comes together in no time.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- For the stir-fry:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (any variety)
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 2 green onions, sliced
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package instructions, usually about 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, whisk together the soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. Set aside.
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and stir for 30 seconds until fragrant.
- Add the mushrooms, bell peppers, and carrots to the skillet. Stir-fry for 5 minutes, until the vegetables are tender but still crisp.
- Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
- Add the cooked noodles and sauce to the skillet. Toss everything together and cook for another 2 minutes, allowing the noodles to absorb the sauce.
- Tip: Use tongs for easy mixing and to keep the noodles from breaking.
- Garnish with green onions before serving.
- Tip: For an extra crunch, sprinkle some sesame seeds on top.
Kick back and enjoy this dish with its savory sauce and crisp-tender veggies. It’s a versatile meal that’s just as satisfying on its own as it is paired with your favorite protein.
Thai Peanut Vegetable Lo Mein
Oh, you’re going to love this Thai Peanut Vegetable Lo Mein. It’s packed with vibrant veggies and smothered in a creamy, nutty sauce that’s just irresistible. Perfect for those nights when you crave something quick yet flavorful.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1/4 cup water
- For the veggies:
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, and water in a small bowl until smooth.
- Heat a large skillet over medium-high heat. Add the carrots, bell peppers, and broccoli. Stir-fry for 5 minutes until veggies are crisp-tender.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Pour the peanut sauce over the veggies and stir to coat evenly.
- Add the cooked noodles to the skillet and toss everything together until well combined and heated through.
Craving something with a bit of crunch and a lot of flavor? This dish delivers with its tender noodles, crisp veggies, and that rich, peanutty sauce. Try topping it with extra red pepper flakes for a spicy kick or some chopped peanuts for added texture.
Curry Infused Vegetable Lo Mein
Zesty and full of flavor, this Curry Infused Vegetable Lo Mein is your go-to dish for a quick, satisfying meal. You’ll love how the curry powder adds a warm depth to the fresh veggies and noodles.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 1 tsp sugar
- 1/2 cup vegetable broth
- For the vegetables:
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook for 4 minutes, or until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- In a small bowl, whisk together soy sauce, curry powder, sugar, and vegetable broth to make the sauce. Set aside.
- Heat a large skillet over medium-high heat. Add the bell peppers, carrots, and broccoli. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic to the skillet and stir-fry for 30 seconds, until fragrant.
- Pour the prepared sauce over the vegetables. Bring to a simmer and cook for 2 minutes, allowing the flavors to meld.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2 minutes.
Hearty and aromatic, this dish boasts a perfect balance of chewy noodles and crisp vegetables. Serve it with a sprinkle of sesame seeds or a dash of chili oil for an extra kick.
Five Spice Vegetable Lo Mein
Ready to whip up something that’s both comforting and packed with flavor? This Five Spice Vegetable Lo Mein is your ticket to a quick, delicious meal that’s sure to satisfy.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp five spice powder
- 1 tsp sesame oil
- For the vegetables:
- 1 tbsp vegetable oil
- 2 cups mixed vegetables (bell peppers, carrots, broccoli), sliced
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package instructions, usually about 4 minutes. Drain and set aside.
- While the noodles cook, mix the soy sauce, hoisin sauce, five spice powder, and sesame oil in a small bowl to make the sauce.
- Heat the vegetable oil in a large pan over medium-high heat. Add the mixed vegetables and garlic, stirring frequently, until the vegetables are tender-crisp, about 5 minutes.
- Add the cooked noodles and sauce to the pan with the vegetables. Toss everything together until well combined and heated through, about 2 minutes.
- Tip: For an extra flavor boost, let the noodles sit in the sauce for a minute before serving to absorb all the flavors.
- Tip: If you like a bit of heat, add a pinch of red pepper flakes to the sauce.
- Tip: Always prep your vegetables before starting to cook to make the process smoother.
Ultra satisfying, this dish boasts a perfect balance of savory and slightly sweet flavors, with a hint of warmth from the five spice. Serve it with a sprinkle of green onions or sesame seeds for an extra touch of elegance.
Black Bean Sauce Vegetable Lo Mein
Zesty flavors and quick prep make this Black Bean Sauce Vegetable Lo Mein a weeknight winner. You’ll love how the savory sauce clings to every noodle, with crisp veggies adding the perfect crunch.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp black bean sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup water
- For the veggies:
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 2 cloves garlic, minced
Instructions
- Boil the lo mein noodles according to package instructions, then drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While noodles cook, mix black bean sauce, soy sauce, sugar, and water in a bowl to create the sauce. Set aside.
- Heat a large pan over medium-high heat. Add 1 tbsp vegetable oil, then stir-fry bell peppers, carrots, and broccoli for 3-4 minutes until slightly tender.
- Add minced garlic to the pan and stir-fry for 30 seconds until fragrant.
- Pour the prepared sauce over the veggies, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly.
- Add the cooked noodles to the pan, tossing everything together until the noodles are well coated with the sauce and veggies are evenly distributed.
- Serve hot, garnished with sesame seeds or sliced green onions for extra flavor and crunch.
Great for a quick dinner, this dish offers a delightful mix of textures from the soft noodles to the crisp vegetables. The black bean sauce brings a deep, umami richness that’s hard to resist. Try serving it with a side of chili oil for those who like a bit of heat.
Sesame Soy Vegetable Lo Mein
Mmm, you’re going to love this Sesame Soy Vegetable Lo Mein—it’s packed with flavor, easy to whip up, and totally customizable with whatever veggies you have on hand.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
- 2 cloves garlic, minced
- For the vegetables:
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 2 green onions, sliced
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, about 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, whisk together soy sauce, sesame oil, honey, ginger, and garlic in a small bowl. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Add the cooked noodles and sauce to the skillet. Toss everything together and cook for another 2 minutes until everything is well coated and heated through.
- Garnish with sliced green onions before serving.
The noodles should be perfectly chewy, with a glossy coat of that savory-sweet sesame soy sauce. Try topping with extra sesame seeds or a sprinkle of crushed red pepper for a little heat.
Lemon Grass Vegetable Lo Mein
Sometimes, you just need a quick, flavorful dish that feels like a hug in a bowl. This Lemon Grass Vegetable Lo Mein is exactly that—packed with fresh veggies and a zesty kick.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp lemon grass, finely chopped
- For the veggies:
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook for 4 minutes, or until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and lemon grass. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil, then sauté bell peppers, carrots, and broccoli for 5 minutes, until slightly tender.
- Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
- Pour the sauce over the veggies and stir to combine. Cook for another 2 minutes.
- Add the cooked noodles to the skillet. Toss everything together until well coated and heated through, about 2 minutes.
Light and tangy, this Lo Mein is perfect for a weeknight dinner. The lemon grass adds a refreshing twist, while the crisp veggies keep it satisfying. Try topping it with a sprinkle of sesame seeds for extra crunch.
Hot and Sour Vegetable Lo Mein
Unbelievably easy to whip up, this Hot and Sour Vegetable Lo Mein is your go-to for a quick, flavorful meal that doesn’t skimp on the veggies or the taste. You’ll love how the tangy and spicy flavors come together in under 30 minutes.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tsp sugar
- For the vegetables:
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, about 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, whisk together the soy sauce, rice vinegar, sriracha, and sugar in a small bowl. Set aside.
- Heat a large skillet over medium-high heat. Add the bell peppers, carrots, and mushrooms. Stir-fry for 5 minutes until slightly softened.
- Add the minced garlic to the skillet and stir-fry for another 30 seconds until fragrant.
- Pour the sauce over the vegetables and bring to a simmer. Cook for 2 minutes, stirring occasionally.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2 minutes.
Light and springy noodles meet a punchy, vibrant sauce in this dish, making it a perfect balance of textures and flavors. Try topping it with a sprinkle of sesame seeds or a dash of extra sriracha for an added kick.
Teriyaki Glazed Vegetable Lo Mein
Ready to whip up something that’s both comforting and packed with flavor? This Teriyaki Glazed Vegetable Lo Mein is your go-to for a quick, delicious meal that doesn’t skimp on the veggies or the taste.
Ingredients
- For the noodles:
- 8 oz lo mein noodles
- 1 tbsp vegetable oil
- For the vegetables:
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 tbsp vegetable oil
- For the teriyaki glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package instructions, usually about 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- While the noodles cook, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki glaze.
- Add the cooked noodles to the skillet with the vegetables. Pour the teriyaki glaze over the top and toss everything together until well coated and heated through, about 2 minutes.
- Tip: For an extra crunch, sprinkle some sesame seeds on top before serving. Another tip: If you like it spicy, a dash of red pepper flakes will do the trick. And remember, the key to perfect lo mein is not overcooking the noodles—they should be al dente.
Unbelievably easy, right? The noodles are perfectly chewy, the veggies add a fresh crunch, and that teriyaki glaze? It’s the sweet, savory cherry on top. Try serving it with a side of crispy wontons for an extra treat.
Conclusion
Perfect for any meal, these 13 Vegetable Lo Mein recipes offer a world of flavors to explore. Whether you’re craving something quick, healthy, or indulgent, there’s a dish here for you. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
