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Quick and Easy Vegetable Lo Mein

Vegans should read the labels at the Asian market and should purchase a vegetarian oyster sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Hip Foodie Mom


  • 1 to 2 tablespoons vegetable oil
  • 1 small sized onion peeled and sliced
  • 1/2 medium sized zucchini unpeeled and chopped
  • 1/2 medium sized summer squash unpeeled and chopped (if in season)
  • 1 cup sugar snap peas cut once in half crosswise, or left whole
  • 1 1/2 cups shiitake mushrooms chopped
  • 1 to 2 garlic cloves minced
  • Pinch of salt
  • pepper
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/2 cup red cabbage shredded
  • 2 small carrots peeled and shaved into strips
  • 1 tablespoon sesame oil
  • 1/2 pound linguine noodles cooked
  • 1/4 cup mushroom broth
  • 3 tablespoons soy sauce + more if needed
  • 2 tablespoons hoisin sauce + more if needed
  • 2 tablespoons vegetarian Chinese oyster sauce
  • Green onions diced for garnish


  • Using a large sauté pan or skillet, heat your oil over medium-high heat. After a minute or two, add the onions and sauté for a few minutes until slightly softened. Add in the zucchini, summer squash if using, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and pepper and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.
  • Add in the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. Drizzle in the sesame oil and mix together. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through. Taste and adjust any ingredients as needed.
  • Garnish with diced green onions and serve immediately. Enjoy!