This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.
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I’m just going to come out and say it — I am not Chinese.
I don’t have a Chinese family member teaching me behind the scenes to make authentic Vegetable Lo Mein.
I am not an expert on Chinese food at all, but I do know that it is incredibly delicious.
This Vegetable Lo Mein recipe is made with 6 simple ingredients, so although it may not be entirely authentic, it is entirely delicious. And you should try it!
When it comes to quick and delicious weeknight meals, it just doesn’t get better than this.
Because we live essentially in the middle of nowhere, we don’t get takeout. I mean ever.
We aren’t tempted to go out for dinner because that would entail a good amount of driving.
We cook and eat at home, which I love, and it has also inspired me to recreate some of our favorite restaurant meals at home!
This Vegetable Lo Mein is just one of many here, and it’s the newest addition to the 6 Ingredient Suppers family.
There are plenty of ways that you can add in more ingredients, bump up the spice, and make it your own, but 6 Ingredient Suppers is all about finding simple ways to make an incredible family-friendly meal.
For that reason, I have stripped Lo Mein back to the basics (and Canadianized it in the process, if you will).
And you know what?
It’s still so, so good. Sometimes you’ll be amazed at what a few ingredients can come together to create!
Again, I’m no expert, but according to my research I discovered that Chow Mein and Lo Mein are very similar dishes, often including egg noodles, vegetables, a simple sauce and may include a protein like chicken, beef, or shrimp.
The difference is that Chow Mein noodles are fried until crispy, and Lo Mein noodles are steamed and soft.
- Start with your noodles: you can use traditional Lo Mein egg noodles if you can find them, but in this recipe I am using plain ramen noodles. You can also use spaghettini, or gluten free spaghettini for a gluten free dish. Cook them in boiling salted water, then drain and remove from the pot.
- In the same pan, heat your vegetables in oil and cook on medium-high heat for a few minutes until somewhat tender (how long you cook them depends on your preference).
- Stir in your sauce and noodles, and toss in the hot pan until heated through.
This Vegetable Lo Mein reheats beautifully if you need to make it in advance. Simply toss in a pan over medium heat with a drizzle of water until heated through.
- You can easily add a protein to this dish: chicken, thinly sliced beef or shrimp are common additions. If you have precooked meat, simply toss it in with the sauce near the end. If you need to cook your meat, begin cook before adding your vegetables. Then add the vegetables and finish cooking before adding your noodles and sauce.
- You can make this Lo Mein gluten free by using gluten-free noodles and checking all of your ingredient labels.
- Bump up the spice in this Vegetable Lo Mein with a pinch or two of red pepper flakes. Add it with your vegetables.
- Add minced ginger for a flavor punch!
- Add additional vegetables if you prefer or if you’ve got some in the fridge that need to be used up.
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- 2 packages quick cooking ramen (170g total), seasoning pack removed
- 1 tablespoon oil
- 2 bell peppers thinly sliced
- 2 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons water
- 1 teaspoon sesame or other oil
- 1/2 teaspoon minced ginger
- Fill a medium pan half way with salted water and bring to a boil. Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente (still with a little bite).
- Drain ramen and set aside.
- In the same pan, heat oil over medium-high heat. Add peppers and cook until crisp-tender (or to desired tenderness).
- Stir in coleslaw mix and cook a couple minutes while you prepare the sauce.
- In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.
- Add cooked ramen and sauce back to the pan, stirring just until combined and heated through. Adjust seasoning to taste and serve.
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