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Vegetable Lo Mein

A quick noodle dish featuring bright vegetables and a simple sauce, perfect for a weeknight dinner or a fast lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/2 cup vegetable broth (low-sodium)
  • 3 tablespoons soy sauce Use low-sodium for less salt
  • 2 tablespoons brown sugar Can substitute with sugar substitute if preferred
  • 1 tablespoon sesame oil
Main ingredients
  • 8 oz lo mein noodles Can substitute with spaghetti or egg noodles
  • 2 medium carrots, julienned
  • 2 cups broccoli florets
  • 1 medium onion, sliced
  • 3 cloves garlic, pressed or minced
  • 3-4 tablespoons vegetable or canola oil for cooking

Method
 

Preparation
  1. Whisk together vegetable broth, soy sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves completely. Set aside.
  2. Cook lo mein noodles according to package directions until al dente. Drain and set aside.
Cooking
  1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  2. Cook carrots for 3-4 minutes, stirring occasionally, until golden-brown. Remove to a plate.
  3. Add another tablespoon of oil and cook onions for 3 minutes until translucent with browned edges. Remove and set aside with carrots.
  4. Add more oil and cook broccoli for 3 minutes until bright green and crisp-tender. Remove to the plate.
  5. Cook bell peppers for 2-3 minutes until slightly charred but still crunchy. Remove to the plate.
  6. Add all cooked vegetables back to the skillet.
  7. Press garlic directly into the pan and toss everything together for 30 seconds until fragrant.
  8. Add cooked noodles and pour sauce over everything.
  9. Using tongs or wooden spoons, toss everything together for 3-5 minutes until noodles and vegetables are coated and sauce thickens slightly.

Notes

Serve hot, topping with toasted sesame seeds, sliced green onions, or more sesame oil for aroma. Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not ideal, but possible for up to 1 month.