Veggie Lo Mein

Name: Veggie Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz lo mein or spaghetti noodles; 2 tbsp vegetable oil, divided; 1 cup sliced mushrooms; 1 carrot, julienned; 1 cup shredded cabbage; 1 bell pepper, sliced; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 3 tbsp soy sauce; 1 tbsp oyster sauce or hoisin sauce; 1 tsp sesame oil; 2 green onions, sliced

4 servings15 min prep15 min cookEasy

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The Story Behind It

The Tale of Veggie Lo Mein

Story updated September 18, 2026

Lo mein originated in Chinese cuisine, particularly Cantonese cooking, where the name translates roughly to 'stirred noodles.' It became a staple of American Chinese restaurant menus in the 20th century, with vegetable versions offering a simple, meatless take on the dish.

Ingredients

Scale:· 4 servings

8 oz lo mein or spaghetti noodles
2 tbsp vegetable oil, divided
1 cup sliced mushrooms
1 carrot, julienned
1 cup shredded cabbage
1 bell pepper, sliced
2 cloves garlic, minced
1 tsp grated fresh ginger
3 tbsp soy sauce
1 tbsp oyster sauce or hoisin sauce
1 tsp sesame oil
2 green onions, sliced

Instructions

1Cook the noodles according to the package directions until just tender, then drain and toss with a teaspoon of the oil to keep them from sticking.
2Heat the remaining oil in a large wok or skillet over high heat and stir-fry the mushrooms, carrot, cabbage, and bell pepper for 3 to 4 minutes until crisp-tender.
3Add the garlic and ginger and cook for 30 seconds until fragrant.
4Add the cooked noodles to the pan along with the soy sauce, oyster sauce, and sesame oil.
5Toss everything together with tongs for 2 to 3 minutes, until the noodles are evenly coated and heated through.
6Sprinkle with green onions and serve immediately.

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