VEGETABLE LO MEIN
This veggie lo mein isn’t so much a takeaway food remake as a basic, flexible noodle dish that can be a staple vegetarian or a go-to meatless Monday meal.
Vegetable lo mein is a filling dish that is also good for you. We chose fresh eggless hand-pulled noodles from a Chinese grocery store because they are commonly accessible in China; however, you can substitute packaged fresh white noodles or lo mein egg noodles. If you’re out of options, use dry spaghetti instead.
This veggie lo mein meal is a blank canvas on which I may paint whatever I want. Noodles and sauce are your canvas; you may paint with whichever vegetables you desire. Admittedly, metaphorically speaking, it’s a bit corny. Editing this post, I can almost hear my best friend saying, “you and your analogies!”
Onions, scallions, beansprout, bamboo shoots, carrots, peppers, napa cabbage, any leafy greens, peas, or even thinly sliced celery can all be used in place of other vegetables.
If you’re looking for a dish that can be tailored to your family’s preferences, this vegetable lo mein noodle dish is a great option.
Beef Lo Mein, one of our earliest and most popular recipes, is the inspiration for this dish. However, with better images! Sarah’s photography has progressed dramatically in the last year, which is fantastic.
The majority of our photos are still being taken by her, and I’m still falling behind in terms of my ability to compose and take decent photos myself. However, I suppose we all have our strengths. Let’s get started on this dish since one of my friends always comes up with new noodle dishes.
Recipes that feature veggies prominently include Vegetable ramen, Fried rice with vegetables, and Baby Bok Choy with Garlic!
- 1 lb. of fresh white noodles ( can also use lo mein egg noodles)
- 1 tbsp. of dark soy sauce
- 2 tbsp. of light soy sauce
- 1 tsp. of sesame oil
- 1 tsp. of sugar (plus 1 teaspoon hot water to dissolve the sugar in)
- a pinch of five spice powder
- 1 tbsp. of oil
- 1 clove of garlic (minced)
- 1 cup of sliced mushrooms (anything you like)
- 1 pc. of scallion (split at the thick parts and cut into 2-inch lengths)
- 1 pc. of bell pepper (julienned)
- 1 pc. of small carrot (julienned)
- 1 tbsp. of Shaoxing wine
- 1 cup of snow peas (trimmed)
- 1 cup of leafy greens (vegetable of your choice)
- For the noodles, bring a big pot of water to a boil. The pre-cooking of lo mein egg noodles is unnecessary if you are using those noodles. The only exception is when using fresh white noodles, which must be boiled. Drain and rinse in cold water after cooking to al dente. Remove from consideration.
- You can use five spice powder if you like. Combine soy sauces with sesame oil and sugar.
- Garlic, mushrooms, and the white sections of the scallions go into a hot wok with 1 tablespoon of oil. Add the peppers and carrots and cook for a further 30 seconds. Add the Shaoxing wine to the wok after it’s heated enough. Another minute of stirring is required.
- Once the greens are barely wilted, add snow peas and leafy greens to the wok. Afterwards, add the noodles. Make sure they’re not all clumped together before you add them.
- Your sauce mixture should be poured over the noodles and stir-fried until the color of the noodles is even throughout the dish. When folding, use a scoop-and-lift motion. Serve the noodles as soon as they’ve been dished out.