Veggie Lo Mein
Recipe type: Noodles
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
It’s so easy to make vegetable lo mein, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart.
  • 8 ounces udon or soba, preferably whole-grain
  • 1 tablespoon safflower or other high-heat oil, or 3 tablespoons vegetable broth or water
  • 2 teaspoons dark sesame oil (optional but highly recommended)
  • ½ small head green or napa cabbage, cut into long, narrow ribbons (see Note)
  • 2 cups small broccoli florets
  • 2 cups fresh green beans, trimmed and cut in half (see Note)
  • 1 cup sliced mushrooms (optional)
  • 3 to 4 scallions, white and green parts cut into 1-inch-long segments
  • Vegetable broth or water for moistening
  • Reduced-sodium natural soy sauce or tamari to taste
  • Freshly ground pepper to taste
  1. Cook the noodles according to package directions in plenty of rapidly simmering water until al dente, then drain.
  2. Meanwhile, heat the safflower oil, broth, or water and 1 teaspoon of the sesame oil (if desired) in a stir-fry pan. Add the cabbage, broccoli, and green beans. Cover and cook for 2 to 3 minutes.
  3. Add the mushrooms, if desired, and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are just tender-crisp. Add a small amount of vegetable broth or water, just enough to keep the pan moist.
  4. Add the cooked noodles to the stir-fry pan and toss together. Add the remaining teaspoon of sesame oil, if using, then season with soy sauce and pepper to taste. Serve at once.
Recipe by VegKitchen at