Vegetable Lo Mein

This easy and healthy Vegetable Lo Mein delivers all the flavor of your favorite takeout dish—without the grease or guilt. Tossed in a savory soy-ginger sauce, it’s packed with colorful vegetables, tender noodles, and fluffy scrambled eggs. Whether you’re using spaghetti or traditional lo mein noodles, this dish is a quick, customizable dinner that hits all the right notes.

Why You’ll Love This Recipe

• Quick and ready in just 30 minutes

• Packed with fresh, crisp vegetables

• Features a bold soy-ginger sauce

• Healthier than takeout and easy to make at home

• Works with any noodle you have on hand

• High in protein with the addition of eggs

• Great for using up fridge veggies

• Vegetarian and easily made vegan

• Ideal for meal prep or next-day leftovers

• A balanced meal in one bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 ounces long noodles (whole grain spaghetti, fettuccine, soba, or udon)
2 tablespoons extra virgin olive oil, plus more for tossing noodles
3 teaspoons toasted sesame oil, divided
4 large eggs
2 tablespoons reduced-sodium soy sauce, divided, plus extra to taste
4 green onions, thinly sliced (divided)
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
½ teaspoon crushed red pepper flakes (plus more to taste)
8 ounces sliced baby bella mushrooms
2 cups sugar snap peas
2 bell peppers (any color), cored and thinly sliced

Directions

1. Cook Noodles:
   Bring a large pot of salted water to a boil. Cook the noodles until al dente according to package directions. Drain, toss with a small amount of olive oil to prevent sticking, and set aside.

2. Scramble Eggs:
   Heat a deep skillet or wok over medium heat. Scramble the eggs in a bowl.
   Once the skillet is hot, add 2 teaspoons sesame oil. Pour in eggs and tilt the skillet to spread them into a thin layer. Cook without stirring for 2–3 minutes until just set.
   Slide onto a cutting board, let cool slightly, then slice into strips.

3. Sauté Aromatics:
   Return the pan to medium heat and add 2 tablespoons olive oil. Add 2/3 of the green onions, garlic, ginger, and red pepper flakes. Stir for about 30 seconds until fragrant.

4. Cook Vegetables:
   Add mushrooms and 1 tablespoon soy sauce. Cook for 1 minute, stirring frequently.
   Add snap peas and bell peppers. Increase heat to medium-high and stir-fry for 5 minutes until crisp-tender.

5. Combine and Serve:
   Return the cooked noodles and sliced eggs to the pan. Drizzle with remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss gently to combine and heat through.
   Serve immediately, garnished with remaining green onions.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Make it spicy: Add more red pepper flakes or a drizzle of sriracha.

• Vegan version: Omit eggs or substitute with scrambled tofu.

• Add protein: Stir in cooked shrimp, tofu, or rotisserie chicken.

• Swap noodles: Try rice noodles, ramen, or traditional lo mein noodles.

• More veggies: Add shredded cabbage, broccoli, carrots, or edamame.

• Low-sodium: Use coconut aminos or a low-sodium soy sauce alternative.

• Nutty twist: Add a spoonful of peanut butter to the soy sauce for a peanut-sesame variation.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce until warmed through. Microwave for 1–2 minutes if needed.
Freezing: Not recommended—vegetables and noodles may become soggy after thawing.

FAQs

Can I use pre-cooked noodles?

Yes, just rinse and drain them well before adding to the pan. Reduce cooking time slightly since they’re already cooked.

What’s the best noodle for this dish?

Any long noodle works well—spaghetti, udon, soba, or even ramen.

Can I make this dish gluten-free?

Yes, use gluten-free noodles and tamari or a gluten-free soy sauce.

Can I leave out the eggs?

Absolutely. It will still be delicious and vegan-friendly without them.

How do I keep the noodles from clumping?

Toss them with a bit of oil after draining and stir well when combining with the sauce.

What vegetables work best for lo mein?

Snap peas, mushrooms, and bell peppers are great, but feel free to use broccoli, carrots, zucchini, or any stir-fry-friendly veggies.

Is this dish good for meal prep?

Yes, it stores and reheats well, making it ideal for lunches throughout the week.

Can I double the recipe?

Yes, just make sure your skillet or wok is large enough to handle the volume.

Is this dish healthy?

It’s high in vegetables, low in processed ingredients, and customizable to suit dietary needs, making it a balanced and wholesome option.

What’s the difference between lo mein and chow mein?

Lo mein uses boiled noodles stir-fried with sauce and veggies, while chow mein involves frying the noodles to crisp them slightly.

Conclusion

This Vegetable Lo Mein is a quick, healthy, and flavorful dish that brings takeout-style comfort straight to your kitchen. Packed with fresh veggies, tender noodles, and a soy-ginger kick, it’s an easy weeknight win that’s endlessly adaptable. Whether you’re making it as a side or a standalone meal, it’s a recipe you’ll come back to again and again.