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Vegetable Lo Mein Noodles with Snow Peas, Baby Corn, Carrot, and the most delicious sticky dark soy sauce! A tasty 15-Minute Chinese Dinner Recipe!
Vegetable Lo Mein Noodles is a super quick and easy Chinese noodle dish that is cooked in only 15 minutes. If you love Asian noodle dishes such as Pad Thai or Udon Stir Fry, you are going to adore this Chinese noodle recipe!
The signature of this vegetarian noodle dish is its sticky lo mein sauce made with dark soy sauce, giving the noodles a beautiful dark-brownish color! Furthermore, the sauce contains regular soy sauce, sesame oil, and brown sugar. You might already imagine how delicious those tossed stir-fry noodles taste! 🤤
Another essential ingredient of this authentic Chinese dish is the Lo Mein Noodles – Chinese egg noodles. Although, they are very easily interchangeable with almost any other Asian noodles if not available in your grocery store.
Last but not least, you need a heaping handful of fresh veggies. I tend to go for baby corn, snow peas, and carrots.
Veggie Lo Mein Noodles makes a wonderful lunch, weeknight dinner, or date night favorite and must be eaten with chopsticks! 😉
Is Vegetable Lo Mein Vegan?
For those of you who are questioning whether vegetable lo mein is vegan, it’s not. Authentic lo mein noodles contain egg, which is indeed not vegan. BUT the rest of the ingredients are vegan, and therefore, if you only swap egg noodles with egg-free noodles, you are good to go! 🙌
See recipe card for quantities.
- Lo Mein Noodles → Chinese egg noodles!
- Vegetables → Snow Peas, Baby Corn, Carrots, Ginger, Scallion, Garlic
- Regular or Light Soy Sauce
- Dark Soy Sauce → Often used for adding color and flavor to Chinese dishes. It’s made of soy sauce, caramel color, and sugar. It’s a tad thicker, darker, and slightly sweeter than regular soy sauce. Available at the Asian market!
Cook noodles according to the package instructions. Drain, rinse with cold water and set aside. → Fresh egg noodles are usually cooked for approx. 5 minutes in boiling salt water, but varies from brand and kind of noodles.
Heat a large skillet or wok with one tablespoon of oil. Add ginger, garlic, scallion, snow peas, baby corn, and carrot, stir-fry for 5 minutes over medium-high heat.
Mix all ingredients for the sauce in a small bowl. Add cooked noodles and sauce to the skillet.
Toss until combined and serve immediately!
Hint: Undercook egg noodles slightly as they tend to soften a little when tossed with the sauce!
- Noodles – instead of lo mein noodles, you can use fresh egg noodles, dried egg noodles, or udon noodles.
- Dark Soy Sauce – substitute with sweet soy sauce or vegetable mushroom stir-fry sauce, although this won’t give your low mein noodles such an intense color.
- Vegan – use egg-free Asian noodles to make a vegan lo mein!
- Vegetables – substitute baby corn, snow peas, and carrot with vegetables of your choice such as broccoli, bok choy, zucchini, red bell pepper, cabbage, or shiitake mushrooms.
- Gluten-Free – use gluten-free soy sauce (tamari) and thick rice noodles!
- Spicy – add red chili oil or sriracha sauce!
- Deluxe – sprinkle with sesame seeds and freshly chopped scallions!
- Extra Protein – prepare tofu according to this tofu stir fry recipe and add it at the last step in the recipe!
Store noodles in an airtight container in the fridge. Good for 2-3 days. Reheat in a wok or microwave.
I don’t recommend freezing the noodles!
More Asian Recipes You’ll Love
- Chinese Scallion Pancakes
- Vegetarian Pad Thai Noodles
- Udon Stir Fry
- Vegan Vietnamese Pho Noodle Soup
- Tofu Stir Fry
- Vegan Fried Rice with Tofu
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Vegetable Lo Mein
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- 7 oz (200 g) lo mein noodles or fresh egg noodles, udon noodles
- 1 tbsp oil
- 1 " (2.5cm) piece ginger minced
- 2 garlic cloves minced
- 3 scallions finely sliced
- 1 cup (100 g) chopped snow peas
- 1 cup (100 g) chopped baby corn
- 1 carrot julienned
- 1 tbsp soy sauce or tamari for gluten-free
- 1 ½ tbsp dark soy sauce
- 2 tsp brown sugar
- 1 tsp sesame oil
- Cook noodles according to the package instructions. Drain, rinse with cold water and set aside. → Fresh egg noodles are usually cooked for approx. 5 minutes in boiling salt water, but varies from brand and kind of noodles.
- Heat a skillet or wok with 1 tablespoon oil. Add ginger, garlic, scallion, snow peas, baby corn, and carrot, stir-fry for 5 minutes over medium-high heat.
- Mix all ingredients for the sauce in a small bowl and add it with the cooked noodles to the skillet.
- Toss until combined and serve immediately!
- Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
- Reheat in a pot over medium heat or in the microwave.
- Vegetables: This recipe is highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy, cabbage, bell pepper, broccoli.
- Dark Soy Sauce is made of soy sauce, caramel color, and sugar. It’s thicker, darker, and slightly sweeter than regular or light soy sauce and is often used for adding color and flavor to dishes. You can buy it at the Asian market. Substitute with sweet soy sauce or vegetable mushroom stir-fry sauce, although this won’t give your low mein noodles such an intense color.
- Vegan: Substitute egg noodles with egg-free Asian noodles of choice.
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