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Vegetable Lo Mein 🍜🥦
Made a big saucy veggie lo mein tonight and it turned out so good. Perfect way to use up whatever vegetables you have in the fridge.
What I used:
• 1 lb noodles (lo mein noodles or spaghetti)
• Baby bella mushrooms, sliced
• Carrots, sliced thin
• Celery, sliced
• Snap peas
• Broccoli florets
• Garlic
• Fresh ginger
• Green onions
Sauce:
• ½ cup soy sauce
• 3 tbsp oyster sauce
• 2 tbsp sugar
• 1 tbsp Chinese cooking wine
• 2 tsp sesame oil
• ½ tsp white pepper
• ½ cup noodle cooking water or broth
How I made it:
1. Cook noodles and save some of the noodle water before draining.
2. After draining, toss the noodles with a little sesame oil to keep them from sticking.
3. Heat oil in a large pan or wok on high heat.
4. Add garlic and ginger and cook just until fragrant.
5. Add sliced mushrooms and cook until they start to brown.
6. Add carrots, celery, and snap peas and cook until they start to soften.
7. Add broccoli last so it stays bright and slightly crisp.
8. Toss in the cooked noodles and the green onions.
9. Pour the sauce over everything and cook on medium-high heat for about 2 minutes, tossing so the noodles soak up the sauce and it caramelizes slightly.
Super saucy, loaded with veggies, and honestly better than takeout.👌🤍
Making vegetable lo mein at home not only allows you to control the ingredients for a healthier meal but also gives you flexibility to customize according to what you have on hand. Using baby bella mushrooms adds a rich umami flavor, while the snap peas and broccoli bring crunch and vibrant color to the dish. One helpful tip is to save some of the noodle cooking water, as it helps the sauce cling better to the noodles and creates a silky texture. Tossing the noodles with a bit of sesame oil immediately after draining prevents them from sticking together, which is key for achieving perfectly coated strands in the final dish. The combination of soy sauce, oyster sauce, Chinese cooking wine, and sesame oil creates a deeply savory, slightly sweet, and aromatic sauce. If you don't have Chinese cooking wine, dry sherry or a splash of rice vinegar can work in a pinch. Adding sugar balances out the salty and tangy notes, while the white pepper adds a gentle heat. Cooking the vegetables in order of firmness ensures they maintain their texture and color. Broccoli goes in last so it stays crisp and bright green, which makes the dish visually appealing and adds freshness. One of the best parts of this recipe is how versatile it is. You can swap in any vegetables your fridge has, like bell peppers, zucchini, or baby corn, making this a great way to reduce food waste. Plus, it’s easy to scale up for leftovers, which usually taste even better the next day after the flavors meld. This homemade vegetable lo mein is a crowd-pleaser and a fantastic alternative to ordering takeout. Plus, it’s cost-effective and satisfying, with vibrant veggies and a saucy finish that makes every bite delicious. Give this recipe a try and discover how quickly you can whip up your own restaurant-quality lo mein right at home.
