Veggie Lo Mein

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If you’re craving a taste of Asia that’s both wholesome and full of flavor, our Veggie Lo Mein recipe is the answer to your culinary dreams. This delectable dish combines tender noodles with a colorful array of fresh vegetables, all bathed in a savory, umami-rich sauce. Not only is it a feast for your taste buds, but it’s also a celebration of the vibrant world of vegetarian cuisine. Say goodbye to takeout and embrace the joy of cooking this delicious Veggie Lo Mein in the comfort of your own kitchen.

Lo Mein is a classic Chinese dish that boasts a long and storied history. The name “Lo Mein” is derived from the Cantonese words for “stirred” (lo) and “noodles” (mein). The dish’s origins can be traced back to the Han Dynasty (206 BCE – 220 CE) in China. Initially, it was a simple stir-fry of wheat noodles and vegetables, often enjoyed as a fast and satisfying street food.

Over time, Lo Mein has evolved, influenced by various regional Chinese cuisines. It’s a versatile and popular dish, beloved for its tender noodles and a delightful combination of vegetables, proteins, and savory sauces. It’s also a common item on the menu in many Chinese restaurants around the world.

Veggie Lo Mein

Lo Mein, a popular Chinese stir-fried noodle dish, has a special place in the hearts of food enthusiasts worldwide. Our Veggie Lo Mein recipe is a delightful twist on the traditional, featuring an abundance of fresh, crunchy vegetables and perfectly cooked noodles. This dish not only satisfies your cravings but also provides a nutritious, plant-based meal that's easy to prepare. With the right combination of sauces and techniques, you can create a masterpiece that will become a favorite in your household.

Tools and Equipment

Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Difficulty: Beginner Servings: 4 Calories: 350.45 Best Season: Suitable throughout the year

Ingredients

For the Lo Mein:

Garnish:

Step-by-Step Instructions

  1. Cook the lo mein noodles according to the package instructions until they are al dente. Drain and set them aside.

  2. In a small bowl, whisk together the soy sauce (or tamari), hoisin sauce, sesame oil, rice vinegar, and sriracha. Set aside.

  3. Heat the vegetable oil in a wok or large skillet over medium-high heat.

  4. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.

  5. Add the sliced red and yellow bell peppers, julienned carrots, broccoli florets, snap peas, and sliced mushrooms. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.

  6. Add the cooked lo mein noodles to the wok or skillet, followed by the prepared sauce. Toss everything together and continue cooking for another 2-3 minutes until the noodles are heated through and well coated with the sauce.

  7. Taste and adjust the seasoning, adding more soy sauce, hoisin sauce, or sriracha if desired.

  8. Remove the Veggie Lo Mein from heat, garnish with sliced green onions and sesame seeds, and serve immediately.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 350.45kcal
% Daily Value *
Total Fat 11.92g19%
Saturated Fat 1.53g8%
Cholesterol 0.12mg1%
Sodium 1180.86mg50%
Potassium 361.13mg11%
Total Carbohydrate 52.84g18%
Dietary Fiber 3.78g16%
Sugars 5g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • Customize your Veggie Lo Mein with your favorite vegetables like bok choy, baby corn, or water chestnuts.
  • To make it heartier, add tofu, tempeh, or edamame for an extra protein boost.
  • If you prefer a gluten-free option, use gluten-free noodles and tamari sauce instead of soy sauce.
  • Experiment with different sauces and condiments like oyster sauce or black bean sauce for a unique flavor profile.
Serving Suggestions:
Allergen Information:

Be mindful of potential allergens in your Veggie Lo Mein:

  • Gluten: Traditional Lo Mein is made with wheat noodles, which contain gluten. Those with gluten allergies should look for gluten-free noodles as an alternative.

  • Soy: Many Lo Mein recipes include soy sauce, which contains soy protein. For a soy-free version, use a soy sauce substitute or aminos.

  • Peanuts: While not a standard ingredient, some Lo Mein recipes include peanuts or peanut sauce. If you or your guests have nut allergies, omit these ingredients.

Wine or Drink Pairing:

Pairing beverages with Veggie Lo Mein can enhance your dining experience:

  • Green Tea: Opt for green tea to complement the flavors of the dish. Its clean, fresh taste pairs well with the savory and slightly salty notes of the Lo Mein.

  • Riesling: A crisp and slightly sweet Riesling can be an excellent wine choice for Lo Mein, balancing the dish's saltiness.

  • Ginger Beer: The zesty and slightly spicy kick of ginger beer complements the savory flavors of the dish, making it a refreshing non-alcoholic choice.

  • Sparkling Water: For a simple and refreshing option, enjoy your Veggie Lo Mein with sparkling water or mineral water.

Storage and Leftovers:

If you have leftovers or wish to prepare Veggie Lo Mein in advance, follow these guidelines:

  • Refrigeration: Store any leftover Veggie Lo Mein in an airtight container in the refrigerator. Consume it within 2-3 days.

  • Reheating: To reheat, you can use the microwave for convenience, but it's better to reheat in a pan or wok. Add a little oil or water to the pan, then stir-fry the leftovers until heated through.

  • Noodles: Be aware that noodles may absorb the sauce, so your leftovers might be drier. You can add a bit of extra sauce or water while reheating to restore moisture.

Keywords: Veggie Lo Mein, Vegetable Lo Mein, Noodle Stir Fry, Vegetarian, Asian Cuisine, Homemade, Plant-Based, Healthy, Quick Meal, Easy Recipe.

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