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

An easy and flavorful weeknight dinner in under 30 minutes!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

For the sauce:

  • ⅓ cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sriracha sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • ¼ 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
  • ½ teaspoon sesame seeds for garnish (optional)

Instructions

  • Begin cooking noodles according to package directions.  While noodles are cooking, pour sauce ingredients in a small bowl and whisk to combine.  Set aside.
  • 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.
  • 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.
  • Sprinkle with sesame seeds, if desired.

Notes

  • 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.