Vegetable Lo Mein

This Vegetable Lo Mein recipe is a delicious and satisfying take on a classic Chinese dish, showcasing chewy noodles and a flavorful mix of vegetables in a sweet-and-savory sauce. Unlike many takeout versions that can be disappointing with oily noodles and sparse vegetables, our Vegetable Lo Mein is bright, fresh-tasting, and packed with meaty shiitake mushrooms, crunchy napa cabbage, and sweet red bell peppers. The sauce is a combination of classic Asian ingredients that create the perfect balance of flavors. A hit of Asian chili-garlic sauce adds a delightful kick of heat to elevate this dish to new heights. This recipe is versatile, allowing you to use fresh Chinese egg noodles or dried spaghetti/linguine if fresh noodles are unavailable. Cooking the noodles at the last minute ensures they stay perfectly tender and avoids clumping. To make this recipe gluten-free, use gluten-free spaghetti or linguine, gluten-free soy sauce or tamari, and gluten-free hoisin sauce. Let’s dive in and create this delicious and flavorful Vegetable Lo Mein!

SERVES 4 TO 6

INGREDIENTS:

SAUCE

• ½ cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons vegetarian oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon cornstarch
• ¼ teaspoon five-spice powder

NOODLES AND VEGETABLES

• 3 tablespoons vegetable oil
• 4 teaspoons grated fresh ginger
• 3 garlic cloves, minced
• 1 pound shiitake mushrooms, stemmed and halved if small or quartered if large
• 10 scallions, white parts sliced thin and green parts cut into 1-inch pieces
• 2 red bell peppers, stemmed, seeded, and sliced into ¼-inch-wide strips
• ½ small head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (4 cups)
• ¼ cup Chinese rice wine or dry sherry
• 1 pound fresh Chinese noodles
• 1 tablespoon Asian chili-garlic sauce

INSTRUCTIONS:

1. Prepare the Sauce: Whisk all sauce ingredients together in a bowl until well combined.
2. Stir-Fry the Vegetables: In a large skillet, combine 1 tablespoon of oil, grated ginger, and minced garlic. Heat another tablespoon of oil in the skillet over high heat until smoking. Add the shiitake mushrooms and cook until lightly browned. Stir in the scallions until wilted and transfer to a bowl.
3. Cook the Bell Peppers and Cabbage: Add the remaining tablespoon of oil, red bell peppers, and napa cabbage to the same skillet. Cook until the vegetables become spotty brown.
4. Combine the Vegetables: Clear the center of the skillet, add the garlic-ginger mixture, and cook until fragrant. Stir everything together until well combined. Add the Chinese rice wine and cook until the liquid is nearly evaporated. Stir in the mushroom mixture and the prepared sauce and simmer until thickened.
5. Cook the Noodles: Meanwhile, bring a large pot of water to a boil. Add the Chinese noodles and cook until tender. Drain the noodles and return them to the pot.
6. Combine Noodles and Vegetables: Add the cabbage mixture and chili-garlic sauce to the noodles. Toss everything together until well combined.

Your Vegetable Lo Mein is now ready to be served, providing a delightful medley of flavors and textures in every bite. Enjoy the chewy noodles, meaty mushrooms, crunchy vegetables, and the rich and savory sauce in this delicious and comforting dish. Whether served as a main course or a delightful side dish, this Vegetable Lo Mein is sure to become a family favorite!