18 Delicious Chinese Vegetable Lo Mein Recipes for Every Occasion

Craving something savory, quick, and utterly satisfying? Dive into the world of Chinese Vegetable Lo Mein, where every twirl of noodles brings a burst of flavor to your fork. Perfect for busy weeknights or when you’re in the mood for comfort food with a twist, our roundup of 18 delicious recipes promises something for every palate. Let’s turn your kitchen into your favorite Chinese takeout spot—no menu needed!

Classic Vegetable Lo Mein with Soy Sauce

Unwinding after a long day often leads me to the kitchen, where the sizzle of vegetables in a hot pan is my kind of therapy. This Classic Vegetable Lo Mein with Soy Sauce is my go-to for a quick, satisfying meal that never fails to hit the spot, especially when I’m craving something savory and slightly sweet.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mixed vegetables (carrots, bell peppers, cabbage) – 2 cups

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds, or until fragrant. Tip: Don’t let the garlic burn, as it will turn bitter.
4. Add the mixed vegetables to the skillet. Stir-fry for 4-5 minutes, or until they’re crisp-tender. Tip: Keep the heat high to ensure the vegetables retain their crunch.
5. Add the cooked noodles and soy sauce to the skillet. Toss everything together until well combined and heated through, about 2 minutes.

Mouthwatering and perfectly balanced, this dish offers a delightful chew from the noodles and a vibrant crunch from the veggies. Serve it straight from the skillet for a rustic touch, or garnish with sesame seeds for an extra layer of flavor.

Spicy Szechuan Vegetable Lo Mein

Zesty flavors and a kick of heat define this Spicy Szechuan Vegetable Lo Mein, a dish that’s become a staple in my kitchen for those nights when I crave something bold and comforting. I remember the first time I tried it at a tiny noodle shop in Chinatown; the complex layers of spice and umami inspired me to recreate it at home, tweaking it to perfection over time.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 2 tbsp
• Szechuan sauce – 1 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced
• Mixed vegetables (bell peppers, carrots, broccoli) – 2 cups

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4-5 minutes, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
2. Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the mixed vegetables to the pan and stir-fry for 3-4 minutes until they’re just tender but still crisp. Tip: Keep the heat high to ensure the vegetables don’t become soggy.
4. Reduce the heat to medium, add the cooked noodles to the pan, followed by soy sauce and Szechuan sauce. Toss everything together for 2 minutes until the noodles are evenly coated. Tip: Use tongs for easier mixing and to avoid breaking the noodles.
5. Serve immediately, garnished with sliced green onions or sesame seeds if desired.

Rich in flavor with a satisfying chew from the noodles, this dish is a fiery delight that’s perfect for spice lovers. Try pairing it with a cold beer to balance the heat, or add extra vegetables for a crunchier texture.

Garlic Ginger Vegetable Lo Mein

Garlic ginger vegetable lo mein has been my go-to comfort food on busy weeknights, and I’m excited to share how simple it is to whip up. Growing up, my mom would always add extra ginger to ours, claiming it was the secret to keeping colds away—whether that’s true or not, the flavor is unbeatable.

Ingredients

• Lo mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Mixed vegetables (bell peppers, carrots, broccoli) – 2 cups
• Soy sauce – 3 tbsp
• Sesame oil – 1 tsp

Instructions

1. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While noodles cook, heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they’re just tender. Tip: Keep the heat high to ensure the veggies stay crisp.
4. Drain the noodles and add them to the skillet with the vegetables. Pour in soy sauce and sesame oil, tossing everything together for another 2 minutes until well combined and heated through.

Now the garlic ginger vegetable lo mein is ready to serve. The noodles should be perfectly chewy, with the veggies offering a satisfying crunch. For an extra kick, drizzle with a bit of chili oil before serving.

Vegetable Lo Mein with Oyster Sauce

Yesterday, I found myself craving something both comforting and quick to whip up after a long day. That’s when I remembered this Vegetable Lo Mein with Oyster Sauce recipe that never fails to hit the spot. It’s my go-to for a flavorful, veggie-packed meal that comes together in no time.

Ingredients

• Lo Mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Broccoli – 1 cup, chopped
• Carrots – 1 cup, julienned
• Oyster sauce – 3 tbsp
• Soy sauce – 1 tbsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds, or until fragrant.
4. Add chopped broccoli and julienned carrots to the skillet. Stir-fry for 3-4 minutes, or until vegetables are tender-crisp. Tip: Keep the heat high to ensure a nice sear on the veggies.
5. Add the cooked noodles to the skillet along with oyster sauce and soy sauce. Toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easier mixing.

For a delightful crunch and a burst of flavor, this Vegetable Lo Mein with Oyster Sauce is best served immediately. Feel free to sprinkle some sesame seeds on top for an extra layer of texture and nuttiness.

Healthy Whole Wheat Vegetable Lo Mein

Craving something delicious yet healthy? I stumbled upon this Whole Wheat Vegetable Lo Mein recipe during one of those lazy Sunday afternoons when I wanted to whip up something quick without compromising on nutrition. It’s become a staple in my kitchen, especially when I’m in the mood for a light but satisfying meal.

Ingredients

• Whole wheat spaghetti – 8 oz
• Sesame oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Carrots – 1 cup, julienned
• Bell peppers – 1 cup, sliced
• Soy sauce – 3 tbsp
• Green onions – 2, sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the whole wheat spaghetti and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add julienned carrots and sliced bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Drain the cooked spaghetti and add it directly to the skillet with the vegetables. Pour soy sauce over the top and toss everything together until well combined. Cook for an additional 2 minutes to let the flavors meld. Tip: Use tongs for easy tossing.
5. Remove from heat and garnish with sliced green onions before serving.

Out of the pan, this Lo Mein is a vibrant mix of textures, from the tender noodles to the crisp vegetables, all coated in a savory sauce. I love serving it with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.

Quick and Easy Vegetable Lo Mein

Busy weeknights call for dishes that are both speedy and satisfying, and that’s exactly where this Quick and Easy Vegetable Lo Mein comes in. I remember whipping this up last Tuesday when time was tight, but the craving for something hearty and flavorful was real.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 3 tbsp
• Sesame oil – 1 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mixed vegetables (carrots, bell peppers, cabbage) – 2 cups

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds, or until fragrant. Tip: Don’t let the garlic burn, as it will turn bitter.
4. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, or until they’re crisp-tender. Tip: Keep the heat high to ensure the vegetables stay vibrant and crunchy.
5. Reduce the heat to medium. Add the cooked noodles, soy sauce, and sesame oil to the skillet. Toss everything together until well combined and heated through, about 2 minutes.

Ultimate comfort in a bowl, this Vegetable Lo Mein is all about the perfect chew of the noodles against the crisp veggies, with a savory sauce that ties it all together. Try topping it with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.

Vegetable Lo Mein with Tofu

Sometimes, all I crave is a bowl of something hearty, yet light, and that’s exactly what this Vegetable Lo Mein with Tofu delivers. It’s my go-to dish when I need a quick, nutritious meal that doesn’t skimp on flavor, and I love how customizable it is based on whatever veggies I have on hand.

Ingredients

• Lo Mein noodles – 8 oz
• Firm tofu – 14 oz
• Soy sauce – 3 tbsp
• Sesame oil – 1 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Mixed vegetables (carrots, bell peppers, broccoli) – 2 cups

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, then drain and set aside.
2. While the noodles cook, press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
3. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
4. In the same pan, add the remaining 1 tbsp of vegetable oil. Sauté the garlic and ginger for 30 seconds until fragrant.
5. Add the mixed vegetables to the pan and stir-fry for 3-4 minutes until they’re just tender but still crisp.
6. Return the tofu to the pan, add the cooked noodles, soy sauce, and sesame oil. Toss everything together and cook for another 2 minutes until well combined and heated through.

This dish is wonderfully versatile, with the tofu offering a satisfying chew and the veggies bringing a fresh crunch. Try serving it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra kick.

Vegetable Lo Mein with Mushrooms

Sometimes, all I crave is a bowl of something hearty yet healthy, and that’s exactly what this Vegetable Lo Mein with Mushrooms delivers. It’s my go-to dish when I want to pack in the veggies without sacrificing flavor, and the best part? It comes together in less time than it takes to order takeout.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 1 cup, sliced
• Bell pepper – 1, sliced
• Carrot – 1, julienned
• Green onions – 2, chopped

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat sesame oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms, bell pepper, and julienned carrot to the pan. Cook for 5 minutes, stirring occasionally, until vegetables are tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Drain the noodles and add them to the pan with the vegetables. Pour soy sauce over the top and toss everything together until well combined. Cook for another 2 minutes to let the flavors meld. Tip: Use tongs for easier mixing.
5. Remove from heat and sprinkle with chopped green onions before serving.

Rich in textures and flavors, this dish is a delight with the slight crunch of vegetables against the soft noodles. Try serving it with a sprinkle of sesame seeds or a dash of chili oil for an extra kick.

Vegetable Lo Mein with Bok Choy

Just last week, I found myself craving something both comforting and packed with greens, leading me to whip up this Vegetable Lo Mein with Bok Choy. It’s a dish that perfectly balances simplicity and flavor, and I love how customizable it is based on what’s in my fridge.

Ingredients

• Lo Mein noodles – 8 oz
• Bok choy – 2 cups, chopped
• Garlic – 2 cloves, minced
• Soy sauce – 3 tbsp
• Sesame oil – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat vegetable oil in a large pan over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add chopped bok choy to the pan and stir-fry for 2 minutes until it starts to wilt. Tip: Keep the heat high to ensure the veggies stay crisp.
4. Drain the noodles and add them to the pan with the bok choy. Pour in soy sauce and sesame oil, then toss everything together for 1 minute until well combined. Tip: Use tongs for easier mixing.
5. Remove from heat and serve immediately. The noodles should be slippery with a slight chew, and the bok choy adds a fresh crunch. For an extra kick, drizzle with chili oil before serving.

Ready in under 15 minutes, this dish is a testament to how quick meals can still be bursting with flavor. The sesame oil gives it a nutty depth, while the bok choy keeps it light and fresh.

Vegetable Lo Mein with Snow Peas

Kicking off the week with a dish that’s as vibrant as it is satisfying, this Vegetable Lo Mein with Snow Peas is my go-to when I crave something quick yet flavorful. It’s a testament to how a few fresh ingredients can transform into a meal that feels both nourishing and indulgent.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 3 tbsp
• Sesame oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Snow peas – 1 cup
• Carrots – 1, julienned
• Vegetable oil – 2 tbsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 4 minutes, or until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add julienned carrots and snow peas to the skillet. Stir-fry for 3 minutes, until vegetables are crisp-tender.
4. Reduce heat to medium. Add the cooked noodles to the skillet along with soy sauce and sesame oil. Toss everything together for 2 minutes, ensuring the noodles are evenly coated with the sauce.
5. Tip: For an extra layer of flavor, let the noodles sit for a minute after tossing to slightly crisp up on the bottom.
6. Tip: Always prep all your ingredients before starting to cook, as stir-frying moves quickly.
7. Tip: If you like a bit of heat, a dash of red pepper flakes can be added with the garlic and ginger.

Fresh off the stove, this Vegetable Lo Mein is a delightful tangle of textures—silky noodles, crunchy snow peas, and tender carrots, all enveloped in a savory, slightly nutty sauce. Serve it straight from the skillet for a rustic touch, or garnish with sesame seeds for a bit of elegance.

Vegetable Lo Mein with Carrots and Cabbage

Sometimes, all I crave is a quick, veggie-packed meal that doesn’t skimp on flavor, and this Vegetable Lo Mein with Carrots and Cabbage hits the spot every time. It’s my go-to when I need something satisfying yet simple to whip up after a long day.

Ingredients

• Lo Mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Carrots – 1 cup, julienned
• Cabbage – 1 cup, shredded
• Soy sauce – 3 tbsp
• Sesame oil – 1 tsp

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While noodles cook, heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add julienned carrots and shredded cabbage to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. Tip: Keep the heat high to ensure a nice sear without overcooking.
4. Drain the noodles and add them to the skillet with the vegetables. Pour in soy sauce and sesame oil. Toss everything together for 2 minutes until well combined and heated through. Tip: Use tongs for easier mixing.

Enjoy the delightful contrast of the soft noodles with the crunch of fresh veggies, all coated in a savory sauce. For an extra kick, sprinkle with red pepper flakes before serving.

Vegetable Lo Mein with Bell Peppers

Yesterday, I found myself craving something quick, flavorful, and packed with veggies, so I whipped up this Vegetable Lo Mein with Bell Peppers. It’s the perfect dish for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• Lo Mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Bell peppers – 1 cup, sliced
• Soy sauce – 3 tbsp
• Sesame oil – 1 tsp

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced bell peppers to the skillet and stir-fry for 2-3 minutes until they start to soften but still retain some crunch. Tip: High heat is key for that perfect stir-fry texture.
4. Drain the noodles and add them to the skillet with the vegetables. Pour in soy sauce and sesame oil, then toss everything together for another 2 minutes until well combined and heated through. Tip: Use tongs for easy mixing.

Serve this Vegetable Lo Mein hot, garnished with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick. The noodles are wonderfully slippery and coated in that savory soy sauce, while the bell peppers add a sweet crunch that makes every bite interesting.

Vegetable Lo Mein with Bean Sprouts

Just last week, I found myself craving something light yet satisfying after a long day, and that’s when this Vegetable Lo Mein with Bean Sprouts came to the rescue. It’s my go-to dish when I want something quick, packed with veggies, and utterly delicious.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Bean sprouts – 1 cup
• Carrots – 1, julienned
• Green onions – 2, sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 4 minutes, or until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add julienned carrots to the skillet and cook for 2 minutes, stirring occasionally.
4. Toss in the bean sprouts and sliced green onions, cooking for an additional 2 minutes.
5. Reduce heat to medium. Add the cooked noodles to the skillet along with soy sauce and sesame oil. Toss everything together until well combined and heated through, about 2 minutes.

Absolutely love how the crispness of the bean sprouts contrasts with the soft noodles, creating a perfect texture balance. Serve it with a sprinkle of extra green onions on top for a fresh kick.

Vegetable Lo Mein with Water Chestnuts

After a long day of work, there’s nothing I crave more than a quick, flavorful dish that doesn’t skimp on the veggies. That’s why this Vegetable Lo Mein with Water Chestnuts has become a staple in my kitchen—it’s the perfect blend of crunch and comfort.

Ingredients

• Lo Mein noodles – 8 oz
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Water chestnuts – 1 can, sliced
• Bell pepper – 1, sliced
• Carrot – 1, julienned
• Green onions – 2, chopped

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add bell pepper and carrot to the skillet, stirring frequently for 2 minutes until slightly softened.
4. Drain the water chestnuts and add them to the skillet, cooking for another minute. Tip: For extra crunch, don’t overcook the water chestnuts.
5. Drain the noodles and add them to the skillet along with soy sauce and sesame oil. Toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easier mixing.
6. Garnish with chopped green onions before serving.

Kicking back with a bowl of this Vegetable Lo Mein, the first thing you’ll notice is the satisfying contrast between the tender noodles and the crisp water chestnuts. Serve it with a sprinkle of sesame seeds or a dash of chili oil for an extra flavor boost.

Vegetable Lo Mein with Bamboo Shoots

Many evenings, after a long day, I find myself craving something quick, flavorful, and packed with veggies. That’s when my go-to Vegetable Lo Mein with Bamboo Shoots comes into play. It’s a dish that’s as flexible as it is delicious, allowing for whatever veggies you have on hand to shine.

Ingredients

• Lo Mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Bamboo shoots – 1 cup, sliced
• Soy sauce – 3 tbsp
• Sesame oil – 1 tsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds, or until fragrant. Tip: Don’t let the garlic burn; it’ll turn bitter.
4. Add the bamboo shoots to the skillet and stir-fry for 2 minutes. Tip: Keep the heat high to ensure the veggies stay crisp.
5. Add the cooked noodles to the skillet, followed by soy sauce and sesame oil. Toss everything together and cook for another 2 minutes, ensuring the noodles are evenly coated and heated through.

Delightfully chewy noodles, crisp bamboo shoots, and that umami-packed sauce make this dish a weeknight winner. Try topping it with a soft-boiled egg for an extra layer of flavor and texture.

Vegetable Lo Mein with Sweet Corn

Finally, after what felt like an endless search for the perfect weeknight dinner, I stumbled upon this Vegetable Lo Mein with Sweet Corn recipe. It’s become my go-to for those evenings when I crave something quick, nutritious, and bursting with flavor. The sweet corn adds a delightful crunch that contrasts beautifully with the soft noodles.

Ingredients

• Lo Mein noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Sweet corn – 1 cup
• Soy sauce – 2 tbsp
• Sesame oil – 1 tsp

Instructions

1. Bring a large pot of water to a boil and cook the Lo Mein noodles according to package instructions, usually about 4-5 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat vegetable oil in a large pan over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the sweet corn to the pan and stir-fry for 2 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Drain the noodles and add them to the pan with the corn. Pour in soy sauce and sesame oil, then toss everything together for another 2 minutes. Tip: Use tongs for easier mixing.
5. Remove from heat and serve immediately. The noodles should be silky with a slight chew, and the sweet corn adds a pop of sweetness that’s irresistible. Try garnishing with green onions for an extra layer of flavor.

Combining the silky noodles with the crisp sweetness of corn creates a dish that’s both comforting and exciting. I love serving it with a side of chili oil for those who enjoy a bit of heat.

Vegetable Lo Mein with Green Beans

Perfect for those nights when you’re craving something savory yet wholesome, this Vegetable Lo Mein with Green Beans is my go-to. It’s a dish that reminds me of my college days, where a single pan could magically turn into a feast for friends.

Ingredients

• Lo Mein noodles – 8 oz
• Green beans – 1 cup, trimmed
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 3 minutes, or until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
3. Add the green beans to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Tip: For extra crunch, don’t overcook the green beans; they should still have a bit of bite.
5. Add the cooked noodles to the skillet with the green beans. Pour the soy sauce over the top and toss everything together until well combined. Cook for another 2 minutes to let the flavors meld.
6. Tip: If the noodles stick together, a splash of water can help loosen them up.
7. Serve hot. For an extra kick, a drizzle of sesame oil right before serving adds depth.
8. Tip: Always taste as you go; adjusting the soy sauce can make all the difference.

Hearty and satisfying, this dish boasts a perfect balance of textures—chewy noodles with crisp-tender green beans. Try topping it with a fried egg for a protein-packed twist.

Vegetable Lo Mein with Broccoli

Today, I found myself craving something quick, flavorful, and packed with veggies, so I whipped up this Vegetable Lo Mein with Broccoli. It’s a dish that never fails to satisfy my noodle cravings while keeping things light and nutritious.

Ingredients

• Lo Mein noodles – 8 oz
• Broccoli florets – 2 cups
• Soy sauce – 3 tbsp
• Sesame oil – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the Lo Mein noodles and cook for 4 minutes, or until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds, until fragrant.
3. Add broccoli florets to the skillet. Stir-fry for 3 minutes, until bright green and slightly tender. Tip: For extra crunch, don’t overcook the broccoli.
4. Reduce heat to medium. Add the cooked noodles to the skillet. Drizzle with soy sauce and sesame oil.
5. Toss everything together for 2 minutes, ensuring the noodles are evenly coated with the sauces. Tip: Use tongs for easier mixing.
6. Serve hot. For a spicy kick, sprinkle with red pepper flakes before serving. Tip: Leftovers taste great cold, straight from the fridge!

The noodles are perfectly chewy, with the broccoli adding a fresh crunch. The sesame oil gives it a rich, nutty flavor that’s irresistible. Try serving it with a side of crispy tofu for an extra protein boost.

Conclusion

We hope this roundup of 18 Delicious Chinese Vegetable Lo Mein Recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy night in, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!