This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.
Love ramen? Try my Ramen Noodle Soup or my One Pot Chicken Chow Mein Recipe next!
Table of Contents
I’m just going to come out and say it — I am not Chinese.
I don’t have a Chinese family member teaching me behind the scenes to make authentic Vegetable Lo Mein.
I am not an expert on Chinese food at all, but I do know that it is incredibly delicious.
This Vegetable Lo Mein recipe is made with 6 simple ingredients, so although it may not be entirely authentic, it is entirely delicious. And you should try it!
When it comes to quick and delicious weeknight meals, it just doesn’t get better than this.
Because we live essentially in the middle of nowhere, we don’t get takeout. I mean ever.
We aren’t tempted to go out for dinner because that would entail a good amount of driving.
We cook and eat at home, which I love, and it has also inspired me to recreate some of our favorite restaurant meals at home!
This Vegetable Lo Mein is just one of many here, and it’s the newest addition to the 6 Ingredient Suppers family.
There are plenty of ways that you can add in more ingredients, bump up the spice, and make it your own, but 6 Ingredient Suppers is all about finding simple ways to make an incredible family-friendly meal.
For that reason, I have stripped Lo Mein back to the basics (and Canadianized it in the process, if you will).
And you know what?
It’s still so, so good. Sometimes you’ll be amazed at what a few ingredients can come together to create!
Chow Mein vs. Lo Mein:
Again, I’m no expert, but according to my research I discovered that Chow Mein and Lo Mein are very similar dishes, often including egg noodles, vegetables, a simple sauce and may include a protein like chicken, beef, or shrimp.
The difference is that Chow Mein noodles are fried until crispy, and Lo Mein noodles are steamed and soft.
How to make Vegetable Lo Mein:
- Start with your noodles: you can use traditional Lo Mein egg noodles if you can find them, but in this recipe I am using plain ramen noodles. You can also use spaghettini, or gluten free spaghettini for a gluten free dish. Cook them in boiling salted water, then drain and remove from the pot.
- In the same pan, heat your vegetables in oil and cook on medium-high heat for a few minutes until somewhat tender (how long you cook them depends on your preference).
- Stir in your sauce and noodles, and toss in the hot pan until heated through.
This Vegetable Lo Mein reheats beautifully if you need to make it in advance. Simply toss in a pan over medium heat with a drizzle of water until heated through.
Variations on this Lo Mein recipe:
- You can easily add a protein to this dish: chicken, thinly sliced beef or shrimp are common additions. If you have precooked meat, simply toss it in with the sauce near the end. If you need to cook your meat, begin cook before adding your vegetables. Then add the vegetables and finish cooking before adding your noodles and sauce.
- You can make this Lo Mein gluten free by using gluten-free noodles and checking all of your ingredient labels.
- Bump up the spice in this Vegetable Lo Mein with a pinch or two of red pepper flakes. Add it with your vegetables.
- Add minced ginger for a flavor punch!
- Add additional vegetables if you prefer or if you’ve got some in the fridge that need to be used up.
More Asian-inspired recipes you’ll love!
- Easy Orange Chicken Recipe
- Sweet and Sour Crockpot Meatballs + VIDEO
- One Pot Chicken Chow Mein Recipe + VIDEO
- One Pot Teriyaki Chicken, Rice and Vegetables
- Crockpot Orange Chicken recipe
Vegetable Lo Mein
written by Ashley Fehr
Ingredients
- 2 packages quick cooking ramen (170g total), seasoning pack removed
- 1 tablespoon oil
- 2 bell peppers thinly sliced
- 2 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons water
- 1 teaspoon sesame or other oil
- 1/2 teaspoon minced ginger
Instructions
- Fill a medium pan half way with salted water and bring to a boil. Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente (still with a little bite).
- Drain ramen and set aside.
- In the same pan, heat oil over medium-high heat. Add peppers and cook until crisp-tender (or to desired tenderness).
- Stir in coleslaw mix and cook a couple minutes while you prepare the sauce.
- In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.
- Add cooked ramen and sauce back to the pan, stirring just until combined and heated through. Adjust seasoning to taste and serve.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Joanne frake says
So good
The Recipe Rebel says
Thank you Joanne!
Denise says
Thanks for sharing this recipe. Absolutely love this. So quick & easy to make and also very budget friendly. Only difference is we added pork strips. Will definitely be making this again. Only one thing left to say “So Yummy and can’t wait to have it again.
The Recipe Rebel says
Hi Denise! So glad you enjoyed the recipe! Thank you for the kind review!
Irma says
Hi , I’d like to ask if ground ginger would work with this instead of the minced ginger? It looks delicious, can’t wait to try it.
The Recipe Rebel says
Hi Irma! It should work! Enjoy!
Carol Chandler says
I made this today and added chopped chicken thigh. I cooked it then added it with the vegetables. It was so good. Can’t wait to make it again.
The Recipe Rebel says
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
Donna says
This recipe is excellent. I used lo mein noodles and thin sliced fresh vegetables. Make sure to put oil on the noodles to keep separated rather then sticking together.
Ashley Fehr says
Thanks Donna!
Mary says
I make this meal at least once a month, sometimes as is and sometimes with an added protein like chicken, pork, shrimp or tofu. I love that it’s a quick meal to make with easily sourced ingredients and lots of great flavor!
Ashley Fehr says
Thanks Mary!
Angie says
Made this recipe exactly as per instructions and it was delicious. We over cooked the noodles and wondered if they should have been rinsed after we drained them so the wouldn’t stick together and possibly continue cooking. I think next time we will add some minced garlic, but it certainly isn’t necessary. Also meat and shrimp added would also be great. All in all this is going to become a regular staple in our house.
The Recipe Rebel says
Hi Angie! So glad you enjoyed the recipe! Thank you for your review!
Denis says
Excellent recipe, easy to do, i added chicken and green onions. I will def. do it again.
Btw just love your recipes. Thanks
Ashley Fehr says
Thank you Denis!
Melissa says
Have you tried cooking it with coconut aminos instead of soy sauce by chance? I get so nervous cooking with high sodium (even if it is low sodium soy sauce) while pregnant. But I really want to try this!
Thanks!
Ashley Fehr says
Hi Melissa! I haven’t tried it and have never used coconut aminos so I can’t guess how it would turn out
Gail Coates says
My granddaughter and I made this today, we added pork to it, for a one dish meal. We thought it was delicious and will definitely make it again. Next week we’re going to try your Instapot Mac and cheese with bacon in it!
Ashley Fehr says
Thanks Gail! I’m so glad you liked it!
Debbie Heinrichs says
I made this again last night because it is my son’s absolute favourite meal. I was going to make the lo mein according to your recipe and then a separate vegetable stir fry and rice. I couldn’t decide which dish to put chicken in so I mixed it all together and we had one big lo mein dish with cauliflower, broccoli, asparagus, onions and peppers…and chicken. It was so delicious! I had doubled the lo mein recipe so ended up using two pans. There was only enough left over to put in my son’s lunch today and tomorrow. So, so yummy and so quick too! Thanks again Ashley. I love your recipes!
Ashley Fehr says
Thank you so much Debbie! That sounds amazing!
Carol says
I love this recipe, but was not sure where the teaspoon of sesame oil came in. It doesn’t say in the instructions.
Ashley Fehr says
You’re right! Sorry about that — I’ve added it in the instructions
Stephanie says
Number 5 of the directions.
5. In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.
Debbie says
This was a great big hit at our house. I had to double the recipe because I have 2 young adult boys who are working 10 hour days outside on a tree farm. They come home starving! It was quick and easy! I served it along with BBQ’d pork chops(cooked in my Instant Pot first) and Calrose rice. Thank you Ashley!
Ashley Fehr says
Thank you Debbie! I’m so glad you all enjoyed it!
Melanie says
Quarantine meal #1……. 8 thumbs up. (4 of us in isolation). We added boneless skinless chicken. Excellent way to get lots of veggies.
Ashley Fehr says
Thanks Melanie! I’m glad it was a hit all around!