Description
A classic Chinese-inspired Lo Mein Noodles recipe featuring stir-fried vegetables and tender noodles coated in a savory, homemade sauce. This easy, flavorful dish comes together quickly, making it perfect for a satisfying weeknight meal that’s both vegetarian and delicious.
Ingredients
Scale
Noodles and Sauce
- 8 ounces lo mein noodles or spaghetti
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons water or vegetable broth
- 1 teaspoon cornstarch
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 3 green onions, sliced
Seasonings
- Salt and black pepper to taste
Instructions
- Cook the noodles. Boil the lo mein noodles or spaghetti according to package instructions until just tender. Drain and set aside to keep warm.
- Prepare the sauce. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, water or vegetable broth, and cornstarch until smooth and well combined.
- Heat the oil and aromatics. Warm vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, cooking for about 30 seconds until fragrant and aromatic.
- Stir-fry the vegetables. Add sliced bell peppers, shredded carrots, and sliced mushrooms to the skillet. Stir-fry for 3 to 4 minutes until vegetables are tender but still retain a slight crispness.
- Add noodles and sauce. Incorporate the cooked noodles into the skillet with the vegetables. Pour the prepared sauce over the top and toss everything together thoroughly. Cook for an additional 2 to 3 minutes, allowing the noodles to be evenly coated and the sauce to thicken slightly.
- Finish and season. Stir in the sliced green onions. Taste and adjust seasoning with salt and black pepper as needed. Serve the Lo Mein noodles hot for best flavor and texture.
Notes
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use low-sodium soy sauce to reduce the sodium content if preferred.
- Substitute spaghetti with any egg noodle or wheat-based noodle if needed.
- Vegetables can be varied based on preference; snow peas, baby corn, or bok choy work great.
