Vegetable Lo Mein
Springy egg noodles tossed in a savory soy and oyster sauce with shiitakes, cabbage, snow peas, carrots, and bell pepper. Faster than takeout.
By Priya Hollis, Head of Shop & Product
Published September 19, 2025
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
This lo mein is proof that the takeout favorite is easy to beat at home in about 30 minutes. Fresh egg noodles are boiled briefly, then tossed in a hot wok with crisp vegetables and a glossy sauce that hits all the savory, slightly sweet notes you crave.
Dark soy sauce gives the noodles their rich color and a gentle molasses flavor, while oyster sauce adds depth. Look for a mushroom-based vegetarian oyster sauce if you want to keep the dish meat-free.
The key is high heat and not overcrowding the pan, so the vegetables stay bright and crunchy. Treat this as a template and use whatever is in your crisper drawer. Serve with chili crisp at the table.
- Faster than takeout
- Crisp, colorful vegetables
- Easy vegetarian option
Ingredients
Directions
Whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, 1 tsp of the sesame oil, white pepper, and 2 tbsp water in a small bowl.
Bring a large pot of water to a boil and cook the noodles until just tender, about 2 to 3 minutes for fresh or according to the package for dried.
Drain, rinse briefly under cold water, and toss with the remaining 1 tsp sesame oil to prevent sticking.
Heat 2 tbsp of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the mushrooms and stir-fry for 2 minutes until they begin to brown.
Add the carrot and bell pepper and stir-fry for 1 minute.
Add the snow peas and cabbage and stir-fry for 1 to 2 minutes, until the cabbage just starts to wilt.
Push the vegetables to the side, add the remaining 1 tbsp oil, garlic, ginger, and scallions, and stir for 30 seconds until fragrant.
Add the noodles and pour the sauce over them. Toss with tongs for 1 to 2 minutes until the noodles are evenly coated and heated through.
Add the bean sprouts and toss for 30 seconds more.
Taste, adjust with more soy sauce if needed, and serve immediately.
Test-kitchen tips
- Leftovers keep for 3 days. Reheat in a hot skillet with a splash of water rather than the microwave to keep the noodles springy.
- Get the wok very hot before adding the vegetables and cook in batches if your pan is small, so they sear instead of steam.
- Add pan-seared tofu, sliced chicken, or shrimp for protein, cooking it first and returning it with the noodles.
