Vegetable Lo Mein

Lo Mein Recipe with Vegetables: These sumptuous and bold homemade lo mein noodles are loaded with crispy vegetables and mixed with a savory sauce.

We Love Lo Mein

Oh, Lo Mein!

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 Homemade Lo Mein Recipe with Vegetables!

Homemade Lo Mein Noodles

Preparing homemade noodles takes very little time for the impact it has on the dinner plate. I use this noodle dough for all sorts of ethnic dishes, but my favorite way to prepare homemade noodles is in vegetable lo mein. Here’s what you’ll  need:

• Flour – For the structure of the dough.
• Eggs – This provides flavor and brings the flour together.

Yep, it’s just two ingredients! So simple yet so impactful.

How To Make Lo Mein Noodles

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.

1. 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.
2. 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.

3. Knead aggressively for 5 minutes, until the dough becomes smooth and firm.
4. Wrap the dough in plastic and allow it to rest while you prepare the veggies.

5. 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.
6. 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.

7. Then switch the attachment to the spaghetti cutter, and run each dough sheet through the cutter to form thin noodles. Flour the noodles as they come through the cutter and lay them out on a flour surface.

Pro Tip: If you don’t have these attachments, you can use a countertop pasta maker or even roll the dough out flat and cut it with a pizza roller.

Vegetable Lo Mein Ingredients

Don’t be hindered by the number of ingredients in this vegetable lo mein recipe. You can add or eliminate as many of the veggies as you want. If you love stir-fry dishes, you will want to have these ingredients on hand!

• Coconut Oil – Or vegetable oil. This is for stir frying everything.
• Bell Pepper – Pick you favorite color. Green are more bitter while red is the sweetest!
• Summer Squash – This would be yellow squash, or even green zucchini.
• Green Onions – This brings a mild zesty taste to the whole dish.
• Mushrooms – Use your favorite type.
• Shredded Carrots – You can buy pre-shredded carrots in the produce sections.
• Sesame Oil – Check your pantry, you might already have this ingredient!
• Garlic – If you are a garlic lover, add extra.
• Ginger – Freshly grated. Here’s a tip, freeze your ginger root for easy grating.
• Soy Sauce – Check your pantry, you might already have this ingredient.
• Chinese Black Vinegar – Here’s a brand that I like to use. Chinkiang Vinegar (Chinese Black Vinegar).
• Fish Sauce – Look for good fish sauce in the international section of your grocery store, or at an Asian market.
• Water – This is to help the cornstarch from lumping up.
• Cornstarch – To thicken the sauce.

How To Make Lo Mein

1. After the noodles are ready, heat the wok over high heat to stir fry the veggies. Place 1-2 teaspoons of oil in the wok and wait until it smokes.
   
   
2. 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.
   
   

3. 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 cornstarch then allow the sauce to thicken a little.

4. 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.
5. 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.

See The Recipe Card Below For How To Make Homemade Lo Mein with Vegetables. Enjoy!

More Recipes Like Lo Mein!

• Cantonese Pan Fried Noodles (Pork Lo Mein)
• Instant Pot Chinese Sesame Chicken
• Vietnamese Fresh Spring Roll Bowls
• Roasted Spaghetti Squash Lo Mein
• Vietnamese Bun Cha Bowls
• Drunken Noodles (Pad Kee Mao)

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Homemade Lo Mein Recipe with Vegetables

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Lo Mein Recipe with Vegetables: Sumptuous and bold homemade lo mein noodles loaded with crispy vegetables and mixed with a savory sauce.

Servings: 8

Ingredients

US Customary – Metric

For the Homemade Pasta:

• 3 cups all purpose flour plus extra for dusting
• 4 large eggs

For the Vegetable Lo Mein:

• 1 pound pasta dough recipe included
• 3-4 tablespoons coconut oil or vegetable oil
• 1 red bell pepper
• 2 yellow summer squash small
• 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 cornstarch

Instructions

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 floured surface. *If you don't have these attachments you can use a countertop 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 teaspoons 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.

Nutrition

Serving: 1serving, Calories: 580kcal, Carbohydrates: 71g, Protein: 14g, Fat: 26g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 1444mg, Potassium: 500mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3385IU, Vitamin C: 29.8mg, Calcium: 53mg, Iron: 4.8mg

Course: Main Course

Cuisine: American, Asian, Chinese

Author: Sommer Collier

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