Vegetable Lo Mein Made Easy

When I lived in Atlanta, Georgia, there was this little Chinese restaurant a street over from where I lived that served the best Shrimp and Vegetable Lo Mein (with no MSG of course) I have ever had. I barely went a week without stopping in for my fill of this Asian deliciousness. Since moving to Germany, I have not found one asian resturant that serve noodles the way I was accustomed to for so many years. I have tried more than a few places across town, but have yet to find Lo Mein done like my old favorite Chinese restaurant made it.

So I became determine to recreate this flavorful Vegetable Lo Mein recipe using the ingredients my taste buds recalled. This by far is the best and closest flavor to my beloved China Palace take out.

In this particular version, I did not have any leafy green vegetables on hand. But if you do, toss in about a hand full of bok choy, spinach or any that you have. You can use just about any vegetable. I’ve made variations using broccoli,  peas and green onions. You can never go wrong when adding veggies. As for the noodles, if you can not get your hands on low mein, regular white noodles or spaghetti will do.

If you wish to add a protein like chicken, shrimp or even beef, it is totally up to you. I choose meatless because it is my favorite way to have lo mein.

In less than 20 minutes, enjoy this wonderful Asian Inspired Vegetable Lo Mein.

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  • 8 ounces Lo Mein or Chow Mein Noodles
  • 2 to 3 tablespoons light or dark Soy Sauce
  • 1 teaspoon sesame seed oil
  • 1 teaspoon peanut oil (optional)
  • 2 cloves garlic,  minced
  • 1 teaspoon brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 cup sliced mushrooms (your choice)
  • ½ cup snow peas
  • 1 small red, orange or yellow bell pepper, julienned
  • 1 carrot, julienned
  • Sesame seeds to garnish


  1. In a medium bowl, combine soy sauce, brown sugar, and peanut oil together. Set aside. In a separate pot, cook noodles according to package instructions. Drain, rinse with cool water and set aside.
  2. In a large saucepan or Wok, heat sesame seed oil; add garlic, ginger, and cook for 1 minute on medium heat. Then add bell peppers, mushrooms, carrots and snow peas and cook until vegetables are tender.
  3. Add noodles to the vegetables and pour sauce over the noodles. Gently mix together until everything is coated with the sauce.
  4. Garnish with sesame seeds and serve.

Serves 4




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