Vegetable Lo Mein

This vegetable lo mein is fresh noodles tossed with an assortment of colorful vegetables in a savory sauce. A remake of the take out classic that takes like it came straight from a restaurant!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 286kcal

Author Sara Welch

Ingredients

1 tablespoon vegetable oil
1/2 cup onion thinly sliced
1/2 cup carrots shredded or julienned
1/4 cup celery thinly sliced
1 cup green cabbage shredded
3/4 cup shiitake mushrooms stems removed, thinly sliced
1/2 cup red bell pepper thinly sliced
2 teaspoons minced garlic
10 ounces fresh noodles cooked according to package instructions
1/3 cup vegetable broth
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons corn starch
1/4 cup green onions sliced
salt and pepper to taste

Instructions

Heat the oil in a large pan over medium high heat.
Add the onions, carrots, celery, cabbage, mushrooms and bell peppers to the pan and cook for 4 minutes or until just softened.
Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
Add the noodles to the pan, then toss to combine.
In a separate bowl, whisk together the vegetable broth, hoisin sauce, soy sauce, sesame oil and corn starch.
Pour the sauce into the pan and bring it to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve.

Notes

Vegetable lo mein will stay fresh in the refrigerator for up to 4 days. Keep in mind that the noodles will continue to absorb the sauce as they sit in the fridge.
I find that fresh noodles work best, such as Asian style egg noodles. Many grocery stores sell Asian noodles in the refrigerated area of the produce section, or you can purchase them at an Asian market. The noodles I buy are labeled as Shanghai noodles. If you can't find fresh noodles, dry noodles will also work well. Check your grocery store's international foods aisle for dry noodle options.

Nutrition