Description
A quick and easy vegetable lo mein recipe packed with colorful veggies and tossed in a savory sauce, perfect for a weeknight meal.
Ingredients
Units
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- 8 oz lo mein noodles (or spaghetti)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup shredded carrots
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for vegetarian)
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook the lo mein noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add carrots, bell peppers, snap peas, and mushrooms. Stir-fry for 4-5 minutes until veggies are tender-crisp.
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper.
- Add the cooked noodles to the skillet and pour the sauce over them. Toss everything together to coat well.
- Stir in green onions and cook for another minute.
- Serve hot, garnished with sesame seeds if desired.
Notes
- Use any vegetables you have on hand like broccoli, cabbage, or zucchini.
- To make it vegan, omit oyster sauce or use a plant-based alternative.
- Great for meal prep and leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg