Vegetable Lo Mein
This vibrant vegetable lo mein comes together in just 20 minutes with perfectly tender noodles, crisp vegetables, and a savory-sweet sauce. It's the perfect weeknight dinner that's healthier than takeout but just as satisfying!
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Servings: 4
Calories: 285kcal
Ingredients
- 8 oz lo mein noodles
- 1 large carrot julienned
- 1 cup broccoli chopped
- 1 large red bell pepper sliced
- 1 medium onion sliced
- 4 garlic cloves minced
- 1 tbsp oil for frying
For the Sauce:
- 1/4 cup vegetable broth
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Instructions
- Cook lo mein noodles according to package directions until tender. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Stir-fry carrots for 2 minutes until slightly softened.
- Add onions and cook for 2 minutes until translucent.
- Add broccoli and bell peppers, stir-fry for 3-4 minutes until crisp-tender.
- Combine all cooked vegetables and minced garlic in the skillet.
- In a small bowl, whisk together vegetable broth, soy sauce, brown sugar, and sesame oil.
- Add cooked noodles and sauce to the vegetable mixture.
- Toss everything together for 1-2 minutes until heated through and well combined.
- Serve immediately while hot.
Notes
Substitute lo mein noodles with linguine or spaghetti if unavailable - cook until al dente for best texture
Add protein like tofu, scrambled eggs, or edamame for a more filling meal
Vegetables can be prepped up to 24 hours ahead and stored in refrigerator
For gluten-free version, use tamari instead of soy sauce and rice noodles instead of wheat noodles
Leftovers keep in refrigerator for 3 days - reheat in microwave or skillet with a splash of water
Double the sauce recipe if you prefer extra saucy noodles
Add crushed red pepper flakes or sriracha for heat
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 420mg | Fiber: 4g | Sugar: 12g