Summer is quickly coming to an end. If you want to maximize the daylight hours and minimize time spent in the kitchen, this vegetable lo mein recipe is for you! The meatless main is quick to prepare and, equally important, satisfying to eat.
Gather the ingredients – and get cooking
To make vegetable lo mein, you will need:
- Fresh Chinese egg noodles (Feel free to substitute linguine or spaghetti if it’s more convenient.)
- Plenty of veggies, such as broccoli, bunch carrots, green onions, yellow onions and red cabbage
- Asian pantry staples, including garlic, low-sodium and dark soy sauce, Shaoxing wine, toasted sesame oil, and white pepper
Once you’ve rounded up everything, assembly is a breeze. Just follow a few simple steps:
- Cook the noodles.
- Sauté the veggies in a large fry pan.
- Throw in the flavorings and toss to combine.
Grab a fork and dig in!
Vegetable lo mein comes together in minutes and is best served straightaway, so have bowls or plates at the ready. Divide the mixture into four big (or six smaller) portions and enjoy! For an extra kick, top the mélange with Chili Crunch and dried caramelized onions.
This post is sponsored by Cal-Organic Farms.
- 16 ounces fresh Chinese egg noodles
- 6 tablespoons canola oil, divided
- ½ pound broccoli, stems removed and florets cut into bite-size pieces
- 1 yellow onion, thinly sliced
- ¼ head red cabbage, thinly sliced
- 2 carrots, peeled and cut into thin matchsticks
- 1 red bell pepper, cut into thin matchsticks
- 8 ounces shiitake mushrooms, stems removed and thinly sliced
- 6 green onions, cut into 2" pieces
- 6 garlic cloves, minced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground white pepper
- chili crisp and dried caramelized onions (for topping, optional)
- Bring a large pot of water to a boil. Cook Chinese egg noodles until al dente according to package directions. Rinse with cold water, drain well and transfer to a large bowl. Add 1 tablespoon canola oil, toss to combine and set aside.
- In a large fry pan, heat 2 tablespoons canola oil over high heat. Add broccoli and onion and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a large bowl and set aside.
- Heat 1 more tablespoon canola oil in the fry pan over high heat. Add cabbage, carrots and bell pepper and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to bowl with broccoli and onion.
- Heat 1 more tablespoon canola oil in the fry pan over high heat. Add mushrooms and cook, stirring occasionally, until browned, 2-3 minutes. Transfer to bowl with broccoli, onion, cabbage, carrots and bell pepper.
- Heat remaining 1 tablespoon canola oil in the fry pan over high heat. Add green onions and garlic and cook, stirring occasionally, for 30 seconds. Add prepared vegetables and Chinese egg noodles and stir to combine.
- Add low-sodium soy sauce, dark soy sauce, Shaoxing wine, sesame oil and white pepper and cook, stirring occasionally, for 2 minutes. Top with chili crisp and dried caramelized onions, if using. Serve immediately.
