Vegetable Lo Mein in a blue bowl beside chopsticks. A striped kitchen towel is in the background.

Vegetable Lo Mein

  • Author: Amy @ The Blond Cook
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Vegetable Lo Mein prepared with vegetables and noodles in a tangy and savory lo mein sauce is an easy and flavorful weeknight dinner!



For the sauce:

  • 1/3 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sriracha sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 2 teaspoons minced fresh garlic

For the lo mein:

  • 8 ounces lo mein or spaghetti noodles, cooked according to package directions and drained
  • 1 tablespoon sesame oil
  • 1 cup julienned carrots
  • 1 (8-ounce) package sliced fresh mushrooms (any type)
  • 1 small bell pepper, seeded and sliced (any color)
  • 1 cup sliced yellow onion
  • 1 cup sugar snap peas, trimmed
  • 1 cup canned baby corn that has been drained and sliced into about 1-inch pieces
  • 1/2 teaspoon sesame seeds, for garnish (optional)


  1. Begin cooking noodles according to package directions.  While noodles are cooking, pour sauce ingredients in a small bowl and whisk to combine.  Set aside.
  2. Heat 1 tablespoon sesame oil in a large skillet over medium high heat.  Add carrots, mushrooms, bell pepper and onion.  Cook for 5 minutes, stirring frequently.
  3. Add sugar snap peas and baby corn and continue to cook for an additional 2 minutes (or until snap peas are crisp-tender), stirring frequently.  Add drained noodles and sauce.  Toss to combine and coat well.
  4. Sprinkle with sesame seeds, if desired.


  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet on the stove top over medium to medium-high heat (stirring frequently) until heated through.
  • Category: Main Course
  • Method: Fry
  • Cuisine: Chinese

Keywords: lo mein, vegetable lo mein recipe