Best 6 Veggie Lo Mein Recipes

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Are you craving a flavorful and satisfying noodle dish that is packed with fresh vegetables? Look no further than Veggie Lo Mein. This delightful dish features tender-crisp vegetables tossed in a savory sauce and combined with springy noodles. Indulge in a symphony of textures and flavors with every bite. This recipe uses simple ingredients and easy-to-follow instructions, making it a perfect weeknight meal or a satisfying lunch option. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you feeling nourished and satisfied. In addition to the classic Veggie Lo Mein recipe, this article also offers variations to suit different dietary preferences and flavor profiles. Explore options such as Vegan Lo Mein, packed with plant-based protein, and Spicy Lo Mein, which adds a fiery kick to the traditional dish. With its versatility and customizable nature, Veggie Lo Mein is sure to become a staple in your kitchen.

Let's cook with our recipes!

VEGETABLE LO MEIN



Vegetable Lo Mein image

A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.

Provided by ANGCHICK

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 17

8 ounces uncooked spaghetti
¼ cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
½ cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
½ cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
¼ teaspoon cayenne pepper
¼ teaspoon curry powder

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
  • Add cooked spaghetti, and toss. Serve immediately.

Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g

VEGETABLE LO MEIN



Vegetable Lo Mein image

Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. "I got this recipe from a radio program several years ago," recalls Sara Tatham of Plymouth, New Hampshire.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked linguine
1 teaspoon cornstarch
1/2 vegetable bouillon cube
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/2 pound fresh mushrooms, quartered
2 tablespoons canola oil, divided
1/2 pound fresh snow peas
8 green onions, sliced
4 celery ribs with leaves, sliced
1 large sweet red pepper, thinly sliced
1 can (14 ounces) bean sprouts, rinsed and drained

Steps:

  • Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 1081mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges

VEGETABLE LO MEIN



Vegetable Lo Mein image

Provided by Sandra Lee

Time 12m

Yield 4 servings

Number Of Ingredients 10

uGy__41 (8-ounce) package lo mein noodles
2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 (16-ounce) bag frozen stir-fry vegetables
1/4 cup low-sodium soy sauce
2 scallions, finely sliced
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon sesame oil

Steps:

  • Cook the noodles according to package directions.
  • Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

VEGGIE SO LOW MEIN



Veggie So Low Mein image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup bean sprouts
1/2 cup chopped scallions
1/4 cup shredded carrots
1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
1/4 cup reduced-sodium or lite soy sauce
3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 cup quartered mushrooms
1 cup thinly sliced zucchini
1 tablespoon cornstarch
2 teaspoons chicken-flavored powdered consomme
1 tablespoon granulated sugar

Steps:

  • Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
  • Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
  • Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
  • Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
  • Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!!

Nutrition Facts : Calories 129, Fat 2 grams, Sodium 995 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 6 grams, Sugar 9 grams

EASY VEGETABLE LO MEIN



Easy Vegetable Lo Mein image

This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand - lo mein is a great mix and match meal.

Provided by Nick Evans

Categories     Dinner     Budget     Kid-friendly     Pantry Meal     Quick and Easy     Restaurant Favorite     Stir-fry

Time 35m

Yield 4

Number Of Ingredients 18

For the sauce:
1/4 cup soy sauce
1/4 cup hot water
2 tablespoons hoisin sauce
1 tablespoon sesame oil
For the lo mein:
10 ounces lo mein noodles, fresh or dry
2 teaspoons salt
1 teaspoon sesame oil
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 red pepper, sliced
1 carrot, grated
1 small head napa cabbage, chopped
To garnish:
Fresh scallion, chopped
Sesame seeds
Wasabi edamame (Dad Add)

Steps:

  • Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch. Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.

EASY VEGGIE LO MEIN



Easy Veggie Lo Mein image

This easy homemade version of a classic Chinese takeout dish tastes much better than the takeout version, and it's healthier too. You may choose to adjust the spice level by using more or less crushed red pepper flakes or none at all. Also, other vegetables may be substituted per your preference. I hope others enjoy this recipe as much as my family does! (Please note this recipe is not authentic Chinese and never claimed to be.)

Provided by MarthaStewartWanabe

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup vegetable broth
1/4 cup soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, dried (optional or increase the amount for a spicier kick)
1 teaspoon honey
2 tablespoons olive oil
6 medium carrots, peeled and julienned (or use pre-washed & cut small carrot sticks)
1 lb snow peas, trimmed (or use pre-washed)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb spaghetti, whole wheat (cooked per package instructions)

Steps:

  • In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
  • Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
  • Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
  • Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
  • Serve and enjoy!

Nutrition Facts : Calories 395.1, Fat 10.3, SaturatedFat 1.5, Sodium 1222.7, Carbohydrate 63, Fiber 7.6, Sugar 12.2, Protein 13.5

Tips:

  • Use high-quality vegetables: Fresh, crisp vegetables will make your lo mein more flavorful and nutritious. Look for vegetables that are in season and at their peak ripeness.
  • Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
  • Use a well-seasoned wok: A well-seasoned wok will help to prevent the noodles and vegetables from sticking. If you don't have a wok, you can use a large skillet or Dutch oven.
  • Use a high heat: Lo mein is traditionally cooked over a high heat. This helps to create a nice sear on the noodles and vegetables and prevent them from becoming soggy.
  • Add the noodles last: The noodles should be added to the wok last, so that they don't overcook. Cook them just until they are heated through.
  • Serve immediately: Lo mein is best served immediately, while the noodles are still hot and fresh.

Conclusion:

Veggie lo mein is a quick and easy weeknight meal that is packed with flavor and nutrition. It is a great way to use up leftover vegetables and noodles. You can also get creative and add your own favorite vegetables and protein to the recipe. With a little practice, you'll be able to make a delicious and healthy veggie lo mein that your whole family will love.

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