Print Recipe

Quick and Easy Vegetable Lo Mein

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Chinese-ish
Servings: 4
Author: Hip Foodie Mom


  • 2-3 tablespoons sesame oil + more if needed
  • a variety of vegetables; chopped. I added about 1-2 cups of EACH veggie carrots, sugar snap peas, cremini and/or shiitake mushrooms, onions, red bell peppers, shredded cabbage
  • 1-2 cloves garlic; minced
  • salt
  • 12 ounces linguine noodles
  • 1/2 cup chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 3-4 tablespoons Chinese oyster sauce
  • green onions; diced for garnish


  • In a large wok or non-stick skillet, heat your sesame oil. (At the same time, prepare your boiling water for the pasta.) After a minute or 2, add all of your chopped vegetables and garlic into the wok or skillet and saute for a few minutes. Season with salt and continue tossing for a few minutes longer until the vegetables are tender but not too soft.
  • While you are cooking your vegetables, boil your linguine noodles as well. Cook to al dente, according to package directions (about 7-9 minutes). Drain and set aside.
  • When the vegetables and noodles are ready, add the noodles into the wok. Add the chicken broth, soy sauce and oyster sauce. Toss for a few minutes or until well combined. Taste and season with more soy sauce and/or oyster sauce as needed. Garnish with the green onions and serve immediately.