I made this easy breezy vegetable lo mein for a fast, flavorful weeknight dinner that tastes just like my favorite takeout—but better. Packed with fresh vegetables and tossed in a sweet and savory sauce, this noodle dish comes together in 20 minutes flat.
Why You’ll Love This Recipe
I love how fast and simple this meal is. Everything cooks in one wok or pan, and the ingredients are flexible enough that I can use what I already have on hand. The sauce has a delicious balance of sweet, salty, and nutty flavors thanks to soy sauce, honey, and sesame oil.
I also enjoy the fact that this recipe is entirely vegetarian and easily adaptable for gluten-free or protein-packed versions. Whether I’m craving comfort food or trying to clean out the fridge, this lo mein hits the spot every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz rice noodles
4 tbsp olive oil
2 tbsp minced garlic
¼ cup green onions, chopped
5 oz fresh broccoli florets
4 oz mushrooms, sliced
4 oz julienned carrots
4 oz snow peas
½ red bell pepper, thinly sliced
1 tbsp honey
4 tsp sesame oil
⅓ cup light soy sauce
½ tsp black pepper
½ tsp sea salt
½ tsp ground ginger
½ tsp garlic powder
Directions
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat olive oil in a large wok or skillet over medium heat.
Add minced garlic and chopped green onions. Sauté for 1 minute until fragrant.
Add broccoli, mushrooms, carrots, snow peas, and red bell pepper to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Lower the heat to medium-low. Add the cooked noodles to the wok.
In a small bowl, whisk together honey, sesame oil, and light soy sauce.
Pour the sauce over the noodles and vegetables. Add black pepper, sea salt, ground ginger, and garlic powder.
Toss everything together until evenly coated and heated through.
Serve hot.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I like to add protein such as tofu, shrimp, or sliced chicken breast to make it a heartier meal.
If I’m out of rice noodles, I’ll use egg noodles, soba, or even spaghetti in a pinch.
To boost the veggies, I sometimes add baby corn, bok choy, cabbage, or bean sprouts.
When I want a touch of heat, I stir in chili flakes or a splash of Sriracha.
For a richer taste, I’ll mix in a tablespoon of hoisin sauce or use dark soy sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I prefer using a skillet over medium heat to warm everything evenly without making the noodles soggy. The microwave works too, but I stir halfway through for best results.
FAQs
What kind of noodles work best?
I used rice noodles, but I’ve also had success with lo mein noodles, egg noodles, soba, or ramen. It’s easy to substitute based on what I have at home.
Can I make this dish gluten-free?
Yes, I just use gluten-free soy sauce (or tamari) and ensure my noodles are gluten-free.
How do I keep the vegetables from getting soggy?
I cook the vegetables over medium heat and make sure the pan isn’t overcrowded. Stirring occasionally and cooking just until tender-crisp helps them stay vibrant and crisp.
Can I prep ingredients ahead of time?
Absolutely. I often chop the vegetables and cook the noodles earlier in the day. When it’s time to cook, I just toss everything together in under 10 minutes.
Is this good for meal prep?
Yes, it stores well and reheats beautifully. I portion it into containers for quick lunches or dinners throughout the week.
Conclusion
This easy breezy vegetable lo mein is one of my favorite quick dinners. It’s flavorful, customizable, and comes together in no time. Whether I’m in the mood for something meatless or want to add a protein, it always delivers on taste and convenience.
This easy breezy vegetable lo mein is a quick, vibrant, and customizable weeknight dinner packed with fresh vegetables, rice noodles, and a flavorful soy-based sauce. Ready in just 20 minutes.
Total Time:20 minutes
Yield:4 servings
Ingredients
8 oz rice noodles
4 tbsp olive oil
2 tbsp minced garlic
¼ cup green onions, chopped
5 oz fresh broccoli florets
4 oz mushrooms, sliced
4 oz julienned carrots
4 oz snow peas
½ red bell pepper, thinly sliced
1 tbsp honey
4 tsp sesame oil
⅓ cup light soy sauce
½ tsp black pepper
½ tsp sea salt
½ tsp ground ginger
½ tsp garlic powder
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
Heat olive oil in a large wok or skillet over medium heat.
Add minced garlic and green onions. Sauté for 1 minute until fragrant.
Add broccoli, mushrooms, carrots, snow peas, and red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
Reduce heat to medium-low and add cooked noodles to the pan.
In a small bowl, whisk together honey, sesame oil, and soy sauce.
Pour the sauce over the noodles and vegetables. Add black pepper, sea salt, ground ginger, and garlic powder.
Toss everything until evenly coated and heated through.
Serve hot.
Notes
Substitute rice noodles with egg noodles, soba, or spaghetti if needed.
