Vegetable Lo Mein

Chinese food. Love it. Love it. Panda Express used to be my go-to when I was rushing home from work and didn’t have any dinner ready and was craving fast chinese food. But when I learned how to make lo mein (my fave), I was like “ok, why haven’t I been making this myself?” It’s so easy and if you make it, you know what’s going in it.


Vegetable (or chicken) lo mein is always a favorite at our house. It’s pasta, so I know my daughters and husband will eat it and I can always sneak all kinds of veggies in there and they will eat them up! If you’ve been reading my blog and recipes, you know I like my vegetables chunky and a little big. Just add cooked chicken breast to the recipe below for chicken lo mein. Honestly, I forgot to defrost the chicken breast and didn’t have time, so voila: Vegetable Lo Mein.


Hope you enjoy!


Vegetable Lo Mein

Vegetable Lo Mein
Recipe type: Main
Cuisine: Chinese
Serves: 4-5

  • 2½ teaspoons brown sugar (optional)
  • ½ cup soy sauce
  • 1¼ cups chicken broth
  • 1 tablespoon sesame oil
  • 2-3 tablespoons hoisin sauce (depending on how much you like)
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package uncooked linguine pasta or brown rice noodles
  • 1-2 tablespoons vegetable oil
  • 1-2 tablespoons minced fresh ginger root
  • 1 tablespoon minced garlic
  • ½ pound fresh shiitake mushrooms, stemmed and sliced (or any kind of mushroom)
  • 1 cup chopped carrots
  • 1 cup chinese baby corn
  • 1 cup chopped sugar snap peas
  • 1-2 cups chopped broccoli
  • ½ cup onions, chopped
  • 6 green onions, sliced diagonally into ½ inch pieces OR chopped tiny for garnish

  1. In a medium bowl, combine the chicken broth, sesame oil and ground black pepper with the brown sugar (if adding), soy sauce and hoisin sauce.
  2. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  3. Cook the linguine noodles according to package directions, drain and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
  5. Add the ginger, garlic, mushrooms, all of the vegetables & green onions, and stir-fry for about 4-5 minutes. You can also cover it and let the veggies steam.
  6. Add the sauce mixture. Simmer until the sauce begins to thicken, about 3-4 minutes.
  7. Add the reserved noodles and toss gently, coating everything well with the sauce.



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