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

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


For the sauce:

  • 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)


  • 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.


  • 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.