Vegetable Lo Mein

missravenskitchen

Want the perfect, slurp-worthy Chinese dish without having to pay for takeout? When you want a delicious takeout dish that can easily be made at home, this vegetable lo mein is just the thing. Completely effortless and better than takeout, it’s perfect as a meatless Monday dinner. Pack it with different veggies and serve it with duck sauce (my favorite!).

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dishes

Cuisine American, Chinese

Servings 6

Calories 713 kcal

Ingredients

For the Sauce

¾ cup vegetable broth
4 tbsp soy sauce
3 tbsp vegan oyster sauce
3 tbsp hoisin sauce
2 tbsp toasted sesame oil
1 ½ tsp cornstarch
½ tsp Chinese five-spice powder

For the Lo Mein

3 tbsp vegetable oil separated
3 tsp fresh ginger grated
3 garlic cloves minced
8 oz shiitake mushrooms stemmed & sliced
10 scallions green parts cut into 1-inch pieces, white parts sliced thinly
2 red bell peppers sliced into 1/2-inch strips
5 oz baby bok choy leaves
¼ cup Shaoxing wine or dry sherry
1 lb lo mein egg noodles fresh or dried, or spaghetti or linguine
1 tbsp sriracha optional

Instructions

Whisk the ingredients for the sauce together in a bowl and set aside.
Cook the noodles according to the package directions. Drain, drizzle with some vegetable oil, and toss to coat. Set aside.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat until just smoking. You want hot oil.
Add the mushrooms and cook for about 6 to 8 minutes or until lightly browned, tossing slowly but constantly. Stir in the scallions until the green parts are wilted, about 2 minutes. Transfer to a bowl and set aside.
Add 1 tbsp of oil to the skillet with the bell peppers and cook, stirring constantly, for about 8 minutes until the bell peppers are spotted brown. Add in the bok choy leaves and cook until just wilted.
Push the veggies to one side of the skillet, then add in the remaining tbsp of oil, garlic, and ginger. Cook, mashing into the skillet, until fragrant, about 30 seconds. Stir the garlic mixture into the veggies.
Pour in the wine and cook until the liquid is nearly reduced, about one minute. Stir in the mushroom mixture and the sauce. Simmer until the sauce is thickened, about 2 minutes. Toss in the noodles until completely coated. Serve.

Notes

Storage: This can be kept in an airtight container in the fridge for up to 5 days.

Freeze: Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Variations:

Add in different veggies such as broccoli, snap peas, baby corn, shredded carrots, etc.
Add eggs to this! Pour beaten eggs into a pan and cook until set. Slice into strips, or scramble the eggs and add them to the veggies when you add the sauce.
Want something not vegan? You can use regular oyster sauce and chicken or beef broth. Add in some chicken, beef, pork, or shrimp.

Layering the flavors is key to a perfect lo mein. Remember how I said that the noodles are usually mushy and the sauce is greasy when you receive takeout noodles? They don't layer flavors well. You want to cook the ingredients almost separately so nothing gets overcooked or mushy.

Keyword Chinese, Noodles, Pasta, Stirfry, Take-out