Veggie Lo Mein Recipe

Prepare noodles and sauce

Bring a large pot of salted water to a boil. Cook 12 oz lo mein noodles according to package instructions until just al dente (usually 3–5 minutes for fresh, 7–9 for dried). Drain and rinse under cold water to stop cooking; toss with 1 tsp sesame oil to keep from sticking and set aside. In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster or mushroom sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 3 tbsp water until smooth; set sauce aside.

Prep vegetables and tofu

While water heats and noodles cook, mince 3 cloves garlic and 1 tsp ginger, thinly slice 1 yellow onion and 1 red bell pepper, cut 1 carrot into matchsticks, trim 1 cup snow peas, and slice 2 cups bok choy or Napa cabbage. Slice 4 green onions, keeping white and green parts separate. If using tofu, press it 15–30 minutes beforehand, then cut into 1/2-inch cubes.

Cook tofu (optional)

Heat a large wok or wide nonstick skillet over medium-high heat. Add 1 tbsp vegetable oil. When shimmering, add tofu cubes in a single layer and pan-fry, without moving, 2–3 minutes per side until golden; turn to brown all sides (about 6–8 minutes total). Remove tofu to a plate and set aside.

Stir-fry aromatics and vegetables

Return the wok to high heat and add remaining 1 tbsp vegetable oil. Add the white parts of the green onions, then immediately add minced garlic and ginger; stir-fry 20–30 seconds until fragrant but not burned. Add sliced onion and carrot; stir-fry 1–2 minutes. Add bell pepper, snow peas, and bok choy/cabbage; stir-fry 2–3 minutes until vegetables are crisp-tender. Season lightly with salt and freshly ground black pepper to taste.

Combine noodles, sauce, and tofu

Reduce heat to medium-high. Add the drained noodles and the cooked tofu back into the wok with the vegetables. Pour the prepared sauce over everything. Using tongs or two spatulas, toss and stir-fry 1–2 minutes until sauce thickens and evenly coats the noodles and vegetables. If the mixture seems dry, splash up to 1–2 tbsp water and toss to combine.

Finish and serve

Drizzle 1 tsp sesame oil over the lo mein and toss. Taste and adjust seasoning with extra soy sauce or salt as needed. Remove from heat, sprinkle green parts of sliced green onions and 1 tsp toasted sesame seeds on top. Serve immediately, about 4 servings.