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Vegetable Lo Mein

This vegetable lo mein features crisp, colorful vegetables stir-fried to retain their crunch, tender noodles coated in a glossy, savory sauce, creating a harmonious balance of textures. The dish comes together quickly on high heat, showcasing vibrant flavors and satisfying chewiness. It’s a versatile, crowd-pleasing dish with a beautiful sheen and lively mouthfeel.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 8 oz fresh lo mein noodles or spaghetti rinsed and tossed with oil after boiling
  • 2 carrots carrots julienned for crunch
  • 1 red bell pepper red bell pepper thinly sliced
  • 1 yellow bell pepper yellow bell pepper thinly sliced
  • 1 cup broccoli florets small, for quick cooking
  • 3 cloves garlic minced finely
  • 1 inch fresh ginger grated finely
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil for flavor
  • 1 teaspoon rice vinegar adds brightness
  • 2 tablespoons vegetable oil for stir-frying
  • 2 green onions green onions sliced thin, for garnish

Equipment

  • Wok or deep skillet
  • Slotted spoon
  • Sharp knife
  • Pot

Method
 

  1. Start by boiling water in a large pot, then add the noodles and cook until just tender, about 2-3 minutes for fresh or 4-6 minutes for dried. Drain and toss with a teaspoon of oil to prevent sticking, then set aside.
  2. While the noodles cook, prepare your vegetables: julienne the carrots, thinly slice the bell peppers, chop the broccoli into small florets, and mince the garlic and ginger. Keep everything handy for quick stir-frying.
  3. Heat your wok or deep skillet over high heat until very hot, then add 2 tablespoons of vegetable oil. Swirl to coat the pan and wait until it shimmers and just begins to smoke slightly—that’s when you know it’s ready.
  4. Add the minced garlic and grated ginger to the hot oil. Stir quickly and cook for about 30 seconds until fragrant, with a spicy aroma filling the air and the mixture bubbling gently.
    8 oz fresh lo mein noodles or spaghetti
  5. Add the julienned carrots and sliced bell peppers to the wok. Stir vigorously, cooking for 2-3 minutes until they start to soften but still retain their crunch and vibrant color.
    8 oz fresh lo mein noodles or spaghetti
  6. Add the broccoli florets and continue stir-frying for another 2 minutes until the broccoli turns bright green and is tender-crisp.
    8 oz fresh lo mein noodles or spaghetti
  7. Toss the drained noodles into the wok with the vegetables. Use tongs or a slotted spoon to stir and coat the noodles evenly with the aromatics and vegetables. Cook for about 2 minutes until the noodles are heated through and glossy.
    8 oz fresh lo mein noodles or spaghetti
  8. Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together vigorously so the sauce coats the noodles and vegetables evenly, creating a shiny, appetizing glaze.
    8 oz fresh lo mein noodles or spaghetti
  9. Sprinkle the sliced green onions over the stir-fry and give it one last toss. Cook for 30 seconds to blend the flavors and let the green onions soften slightly.
    8 oz fresh lo mein noodles or spaghetti
  10. Remove the wok from heat and transfer the vegetable lo mein to a serving platter. Garnish with extra green onions or sesame seeds if desired, and serve immediately while hot and glossy.