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Easy Veggie Lo Mein

This Veggie Lo Mein is a quick, easy, and healthy version of the Chinese takeout favorite.
Author Karen @ The Tasty Bite

Ingredients

For the sauce:

  • 2 tbsps reduced sodium soy sauce or more, to taste
  • 2 tsps sugar
  • 1 tsp sesame oil
  • 1 tsp fresh ginger grated
  • ½ tsp Sriracha or chili-garlic sauce optional

For the lo mein:

  • 8 oz egg noodles
  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 carrot julienned
  • 1 stalk celery sliced thinly
  • 1 cup cabbage shredded
  • 1/2 cup snow peas trimmed

Instructions

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, and ginger. Set aside.
  • In a large pot of boiling water, cook egg noodles according to package instructions. Drain, toss with a bit of oil to prevent sticking, and set aside.
  • Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds.
  • Stir in mushrooms, carrot, celery, cabbage, and snow peas. Cook, tossing frequently, until the vegetable are crisp-tender, about 3 minutes.
  • Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately.

Notes

*Chili-garlic sauce is much milder than Sriracha in terms of heat. If you are using chili-garlic sauce, you can use two cloves of garlic instead of three.