These Lo Mein Noodles are packed with a variety of fresh veggies and ready to serve in less than 15 minutes! It is better, healthier, and faster than ordering take out. Plus, you can easily customize it by adding in your favorite protein or keep it vegan.
Anytime I can skip take-out and replace it with fresh, healthy ingredients is a huge win. And if I can do that in less time than it would take to get my order delivered is a double win! This easy 15-minute lo mein noodle recipe is a no brainer in our house when it comes to a quick weeknight dinner. You know, those nights when you have had a long day at the office and cooking dinner is the last thing on your mind. Those nights where you are craving noodles from your local Chinese restaurant. You don't need to wait 45-minutes for takeout anymore when you can make your own delicious and wholesome lo mein noodles at home quickly.
Why You'll Love These Lo Mein Noodles
- Ready right away. This super quick recipe is ready in just 15-20 minutes! That's almost as fast as sitting in a drive thru, but without the high cost or highly processed ingredients. You can even use regular spaghetti noodles to skip the trip to the store!
- Loaded with veggies. Come for the noodles, but stay for the veggies. This easy lo mein recipe is loaded with garlic, mushrooms, broccoli, carrots, peppers, and spinach for lots of flavor, texture, and vitamins and minerals.
- Perfect side dish. Lo mein noodles are the perfect base for any type of protein, whether that's grilled chicken, shrimp, steak, tofu, or anything in between. They also make a wonderful vegetarian meal entirely on their own!
- Better than take out. This lo mein is so much better than take-out, not only because it is so quick and easy to whip up, but because it is made using fresh and healthy ingredients. Meaning, no MSG.
Ingredient Notes
To make this delicious Lo Mein Noodles, you will need the following ingredients (full measurements in recipe card below):
- lo mein noodles - I prefer to use dry, uncooked lo mein noodles from my local Asian market. You can also use any type of egg noodle or even spaghetti. Cook the noodles according to the package instructions.
- sesame oil - for stir frying the noodles.
- veggies - this veggie lo mein is packed with vegetables! You'll need minced garlic, cremini mushrooms, broccoli, carrots, red bell pepper, and baby spinach or bok choy.
- soy sauces - for the best flavor, use a mixture of low sodium soy and dark soy sauce. They add a rich umami flavor that makes this savory sauce really flavorful and satisfying.
- black vinegar - black vinegar has a rich, earthy flavor that takes this dish to the next level. If you cannot find it, use rice wine vinegar instead.
- sesame oil - for a nutty, earthy flavor.
- honey - for just a touch of sweetness.
- freshly grated ginger - to add a bright, refreshing heat.
- sesame seeds - used for garnish.
You will also need measuring cups and spoons, mixing bowls, cutting board and knife, spatula, 9-inch square baking dish, cooking spray, and a wire rack.
How to Make the Best Lo Mein Noodles
- Make the sauce. In a small mixing bowl, whisk together the soy sauce, vinegar, sesame oil, honey, and ginger. Set aside.
- Cook noodles. Cook the noodles according to package instructions. Drain and set aside.
- Stir fry the veggies. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, broccoli, carrots, and bell peppers. Stir fry until slightly tender, about 3 minutes.
- Add spinach. Stir in the spinach and cook for 2-3 minutes until the spinach wilts.
- Toss in noodles. Stir in the cooked noodles and sauce. Toss to combine.
- Serve. Sprinkle sesame seeds on top and serve.
Lo Mein Noodles Recipe Video
Recipe Variations
- Add protein. This vegetable lo mein is the perfect base for chicken lo mein, beef lo mein, etc. Just add in your cooked protein and toss together. You can also add scrambled eggs, crispy tofu, and a variety of other toppings to make it your own.
- Make it sweeter. If you prefer a sweeter flavor, add a little hoisin sauce, oyster sauce, or extra honey.
- Add more veggies. Feel free to adjust the veggies based on what's in season. I also like to add green onions, snow peas, bean sprouts, and other veggies, depending on what's available at my local grocery store.
- Make it spicy. If you're a heat lover, spice things up with red chile flakes, sriracha, or a dollop of chili paste.
How to Serve
This Lo Mein Noodles is delicious served on its own or paired with some protein and sides including:
- Kung Pao Chicken
- Instant Pot Chinese Braised Pork
- Spicy Cumin Lamb Skewers
- Chinese Hot Pot at Home
- Mapo Tofu
- Char Siu (Chinese BBQ) Chicken
For more recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Prep the ingredients right away. Since the lo mein noodles tend to cook quickly, it's a good idea to start prepping the veggies as soon as you start heating up the water. Fresh noodles will cook even faster!
- Don't overcook the noodles. This veggie lo mein recipe has the best flavor and texture when the noodles are just cooked. If you cook them too long, they become gummy and start to fall apart.
- Stir fry over high heat. To cook the veggies properly, make sure the pan is nice and hot. I usually cook over medium-high heat and make sure the pan is fully preheated before I start cooking. Otherwise, the stir-fried veggies can become overly soft and lose their texture.
Storing and Freezing Instructions
How to Store
Cooked noodles are best served fresh. If you have leftovers, allow them to cool to room temperature first, then, transfer to an airtight container and store in the fridge for 3-4 days.
How to Reheat
Reheat these vegetable noodles the same way you cooked it — on the stovetop over medium heat, stirring frequently until warmed through. You can also pop it in the microwave on medium heat in 30-second intervals.
FAQ
Most lo mein noodles are not gluten-free. They're made with a mixture of wheat flour, water, and salt, although the ingredients can vary across brands. Since you can make this lo mein recipe with any type of egg noodle or even spaghetti, you can certainly use your favorite brand of gluten free pasta. There are also some gluten-free lo mein noodles on the market, although you may need to shop online or visit a Chinese grocery store to find those.
Yes and no. Technically, you can use chow mein noodles but they are fried first to give them a slightly crunchy texture and nutty flavor. Lo mein noodles are soft and tender, perfect for soaking up lots of sauce. Chow mein noodles would still taste good, but the texture and flavor would be quite different. I recommend using spaghetti or other types of egg noodles over using chow mein noodles.
That really depends on your local area. If you have a good local Asian market, you'll be able to find lots of different types of noodles, even fresh lo mein noodles. If you are shopping at a regular grocery store, you may be able to find dried noodles in the Asian food section. If those options are not available, consider shopping online, using ramen noodles (without the seasoning pack, or using whichever egg noodles or spaghetti you can find.
More Noodle Recipes
- 25 Best Noodle Recipes
- Chicken Chow Mein
- Peanut Noodles
- Beef Noodle Stir Fry
- Tiktok Ramen
- Spicy Dan Dan Noodles
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Recipe
Lo Mein Noodles
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These Lo Mein Noodles are packed with a variety of fresh veggies and ready to serve in less than 15 minutes! It is better, healthier, and faster than ordering take out. Plus, you can easily customize it by adding in your favorite protein or keep it vegan.
Ingredients
For the sauce:
- 2 tablespoons soy sauce, regular or low-sodium
- 1 teaspoon dark soy sauce
- ½ tablespoon black vinegar (or rice wine vinegar)
- 1 teaspoon sesame oil
- 1 ½ teaspoons honey
- ½ teaspoon fresh ginger, grated
For the noodles:
- 6 ounces lo mein noodles (or any egg noodle or spaghetti), fresh or dry
- 1 ½ tablespoons sesame oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 cup broccoli florets
- ½ cup carrots, julienne cut
- ½ red bell pepper, sliced
- 3 cups baby spinach or bok choy
- sesame seeds (for garnish)
Instructions
- In a small mixing bowl, whisk together the soy sauce, vinegar, sesame oil, honey, and ginger. Set aside.
- Cook the noodles according to package instructions. Drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, broccoli, carrots, and bell peppers. Stir fry until slightly tender, about 3 minutes.
- Stir in the spinach and cook for 2-3 minutes until the spinach wilts.
- Stir in the cooked noodles and sauce. Toss to combine.
- Sprinkle sesame seeds on top and serve.
Notes
How to store: Cooked noodles are best served fresh. If you have leftovers, allow them to cool to room temperature first, then, transfer to an airtight container and store in the fridge for 3-4 days.
How to reheat: Reheat these vegetable noodles the same way you cooked it — on the stovetop over medium heat, stirring frequently until warmed through. You can also pop it in the microwave on medium heat in 30-second intervals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Stir Fry
- Cuisine: Chinese
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Terri says
This was easy to make and tasted delicious. I made your General Tso's Chicken to go with it..
Ursula says
Omgosh! This was sooo good! Will definitely be making this again!
Sam | Ahead of Thyme says
Thanks Ursula! So glad you liked the recipe 🙂
V says
What is Mirin? I can't find it in the ingredients?
Sam | Ahead of Thyme says
Ah thank you for that! It should read "vinegar". I have corrected that, thank you!!
Christine says
I need more simple, quick, and healthy dinners like this in my life - Looks great!