A savory Vegetable Lo Mein Recipe with sumptuous Homemade Pasta. The base of this dish is a two ingredient pasta dough that is so simple, you’ll be looking for excuses to make it!
Sometimes I feel like I was born on the wrong continent. I would happily eat rice, pan-fried noodles, sushi, and spicy curries the rest of my days without complaint.
When we visited my parents in Tulsa, OK this summer, my secret goal, each day, was to eat at my favorite Vietnamese restaurant. It was the constant joke with my family, “Will Sommer find a way to sneak in her lunch appointment today?” Triumphantly, I did most days.
One of my favorite midweek go-to meals is stir fry. My kids get really excited when they see me put on a pot of rice and pull out my wok. Yet for a slightly more luxurious meal, I like to pull out my KitchenAid Mixer and Pasta Attachment to make my Vegetable Lo Mein Recipe!
Preparing homemade pasta takes very little time for the impact it has on the dinner plate.
This pasta dough takes me less than 15 minutes to mix, knead, and send through the pasta attachment.
Then it takes only a couple minutes to boil. It’s worth every second, to have tender doughy homemade pasta, that tastes and feels fresh.
I use this pasta dough for all sorts of ethnic dishes, but my favorite way to prepare homemade noodles is in vegetable lo mein.
As with any lo mein recipe or stir fry, it’s best to start with a really hot wok (or big ol’ skillet) and a scant amount of oil. Then pan fry each item alone in small batches.
That way the veggies are bright, crisp and lightly fried instead of limp and steamed, under the weight of the other veggies.
Don’t be hindered by the amount of ingredients in this vegetable lo mein recipe.
You can add or eliminate as many of the veggies as you want.
As for the sauce, you may already have soy sauce and sesame oil in your pantry, but look for good fish sauce and Chinkiang Vinegar (Chinese Black Vinegar) in the international section of your grocery store, or at an Asian market.
If you love stir fry dishes, you will want to have these ingredients on hand!
Vegetable Lo Mein Recipe (Homemade Noodles)
Yield: 6-8 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
- 3 cups all purpose flour, plus extra for dusting
- 4 large eggs
- 1 pound pasta dough (recipe included)
- 3-4 tablespoons coconut or vegetable oil
- 1 red bell pepper
- 2 small yellow summer squash
- 1 bunch green onions
- 8 ounces mushrooms
- 1 cup shredded carrots
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1/4 cup soy sauce
- 1/4 cup Chinese black vinegar (or rice vinegar)
- 1/3 cup fish sauce
- 1/4 cup water
- 1 tablespoon corn starch
- For the pasta dough: Pour the flour on a clean work surface. Make a deep well in the middle of the flour and crack the eggs in the center of the well. Using a spoon, gently break the yolks and stir the eggs to collect the flour around the edges. Stir in more and more flour until the entire pile of flour clumps. Then gather the clumps and knead into a ball. Knead aggressively for 5 minutes, until the dough becomes smooth and firm. Wrap the dough in plastic and allow it to rest while you prepare the veggies.
- For the Vegetable Lo Mein Recipe: Trim and slice all vegetables into thin bite-size pieces. Heat a large pot of salted water to boil the pasta and get a wok (or large skillet) out for the lo mein. Also set out a pan to hold the sauteed veggies.
- Flatten the dough ball a little and cut it into 2 inch strips. Place the pasta roller attachment on the KitchenAid mixer and run each piece of dough through the roller to flatten. Lay each piece out on a floured surface. Then switch the attachment to the spaghetti cutter, and run each sheet of dough through the cutter to form thin noodles. Flour the noodles as they come through the cutter and lay them out on a flour surface. *If you don't have these attachments you can use a counter top pasta maker, or even roll the dough out flat and cut with a pizza roller.
- After the noodles are ready, heat the wok over high heat to stir fry the veggies. Place 1-2 tsp of oil in the wok and wait until it smokes. Then place one vegetable at a time in the wok and stir fry for 1-2 minutes moving constantly. Scoop the veggies out and place in the holding pan, then repeat with the next vegetable. You want the veggies to be bright, crisp and barely cooked, not soft and flimsy. This should take 5-8 minutes total.
- Once all the veggies are cooked and moved to the pan, turn the heat to medium and place the sesame oil in the skillet, followed by the garlic and ginger. Saute for one minute, then add the soy sauce, black vinegar, fish sauce, water and cornstarch. Whisk immediately to incorporate the corn starch then allow the sauce to thicken a little.
- Start the sauce, then immediately drop the homemade noodles in the boiling pot of water. They should take only 2-3 minutes to cook. Drain well.
- Once the sauce thickens, pour the drained pasta and all the veggies back into the wok. Toss and simmer another minute or two to thoroughly coat and season the pasta. Serve warm.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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