20-minute Vegetable Lo Mein is a super easy weeknight dish loaded with fresh, stir-fried veggies! With crisp vegetables and tender egg noodles all combined in a savory sauce, this is a knockout recipe that the whole family will go crazy over!

Skip the takeout and enjoy this vegetable lo mein dish at home with your family. For more better-than-takeout goodness, try this P.F. Chang’s Copycat Mongolian Beef, 20-Minute Garlic Beef and Broccoli Lo Mein, or Bang Bang Chicken!

20 Minute Vegetable Lo Mein

Craving takeout but short on time? This Easy 20-Minute Vegetable Lo Mein is the answer! It’s packed with flavor and comes together in under 20 minutes, making it a perfect weeknight dinner or side dish to your other favorite Asian meals.

This vegetable lo mein is way better than takeout. And it’s a breeze to prepare, so making it is a no-brainer! So grab your favorite veggies and let’s get cooking.

Ingredient List

The beauty of cooking at home is being able to tweak everything to your liking. So throw in any other additional vegetables you like, or adjust the sauce to taste! Here is a list of everything I used, and as always, exact measurements can be found in the recipe card at the end of the post.

• Noodles: You can use traditional lo mein noodles or spaghetti for a more accessible option.
• Vegetable Oil: Used for stir-frying the vegetables and noodles in. Any neutral cooking oil will work here.
• Veggies: I used a blend of julienned red bell peppers, carrots, snow peas, button mushrooms, bean sprouts, and broccoli. Give me alll the texture!
• Minced Garlic: Gives the vegetable lo mein a savory base flavor.
• Minced Ginger: Keeps things bright and not too salty.
• Sesame Seeds (for garnish, optional): Add extra texture and nutty flavor. A must-add for me!

Sauce:

• Soy Sauce: The base of the sauce for the vegetable lo mein. Regular or low-sodium will work, but I recommend using low-sodium so the dish doesn’t get too salty too fast.
• Hoisin Sauce: Adds a sweet and umami depth to the sauce.
• Sesame Oil: Don’t skip those nutty flavors!
• Brown Sugar: Balances the savory flavors with a touch of sweetness.
• Mirin or Rice Vinegar: Adds a hint of acidity that brightens the flavor of the lo mein overall.

How to Make Veggie Lo Mein in 20 Minutes:

Grab that wok and let’s get cooking! It’s so easy, you’ll wonder why you spent all that money on Chinese takeout. (Speaking from experience.)

1. Bring a large pot of water to a boil and cook the noodles according to package instructions. Strain and set aside.
2. Heat the oil over medium-high heat in a large skillet.
3. Add in all the vegetables except the bean sprouts. Sauté until tender, about 5 minutes.
4. Add in garlic and cook for an additional minute.
5. Stir in the sauce, cooked noodles, and bean sprouts and toss to combine. Cook for 2-3 minutes, until the noodles are heated through.
6. Top with a sprinkle of sesame seeds, if desired, and serve immediately.

For the Sauce

1. In a small bowl whisk together all the ingredients and set aside until needed.

Can You Freeze Vegetable Lo Mein?

Yes! Vegetable Lo Mein is a great recipe for making ahead and freezing for up 3 months. Defrost the Vegetable Lo Mein in the refrigerator, then reheat in a wok or skillet, adding extra sauce as needed if your Lo Mein noodles seem to be dried out. I also like to freeze individual freezer bags for single servings for my boys to reheat for a quick snack if they need something fast.

Want More Asian Inspired Meals? Here are some!