Takeout cravings, solved! This veggie lo mein comes together in under 20 minutes with stir-fried broccoli, cabbage, and your favorite fridge veggies. Coated in a rich ginger-soy sauce, it’s a flavorful and fast dinner fix.
Easy Vegetable Lo Mein Recipe
This is my go-to vegetable lo mein recipe when I’m craving one of my favorite Chinese food dishes, but want to cook it at home. It’s super easy to make and comes together in less than 20 minutes. This lo mein with cabbage and broccoli recipe is very family friendly, with even my 2-year-old slurping up her noodles and asking for “more mama!!!”.
If you love classic vegetable stir fry with noodle dishes, this is sure to hit the spot. Packed with fresh vegetables and tossed in a savory sauce, it’s the perfect balance of flavor and simplicity – plus homemade everything is always better!
Meal prep tip: Want to make it even quicker? Chop up the vegetables in advance and keep them in the refrigerator. This will save you 5-10 minutes when you’re running in the door to make dinner!
Want more dish ideas made with broccoli ? Try my chicken chow mein with broccoli and homemade chicken and broccoli stir-fry next!
What kind of noodles do you use for lo mein?
The noodles you choose make all the difference! For an authentic texture and flavor, opt for dry lo mein noodles or chow mein noodles, which are designed to hold up perfectly in stir-fries. Brands like Ka-Me, Wel Pac, and Simply Asia are popular options and can usually be found in the international aisle of your local grocery store.
But don’t worry if you’re in a pinch and don’t have lo mein noodles on hand. Spaghetti noodles are a great substitute and work surprisingly well for vegetable stir fries with noodles. Just cook them al dente to ensure they don’t get too soft when tossed with the sauce and vegetables. The result is still a delicious, satisfying bowl of lo mein!
How to Make Vegetable Lo Mein Quickly
Start by cooking the lo mein noodles in a pot of boiling water. Check the package for specific cooking times—it’s typically about 3-5 minutes. Once cooked, drain the noodles and set them aside.
In a large skillet heat up olive oil and minced garlic and then add in your vegetables. Continue cooking them until they’re tender, this takes just a couple minutes.
Start to make the sauce by mixing the broth and cornstarch together in a bowl. Add this into the skillet with the rest of the sauce ingredients.
Continue to cook on medium high heat until the sauce thickens. Finally, add in the cooked lo mein noodles and gently toss to coat the noodles.
Serve and enjoy homemade lo mein for dinner! 🙂
Storing Leftover Lo Mein
Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
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Ingredients
- ▢ 8 ounces lo mein noodles (you can also use spaghetti noodles in a pinch)
- ▢ 3 tablespoons olive oil
- ▢ 2 cloves garlic minced
- ▢ 2 cups broccoli florets
- ▢ 1 cup cabbage finely chopped
- ▢ 1 cup mushrooms sliced
- ▢ 1 carrot shredded
- ▢ 1 red bell pepper finely diced
For the sauce:
- ▢ 1 cup vegetable broth
- ▢ 1 tablespoon cornstarch
- ▢ 3 tablespoon soy sauce
- ▢ 2 tablespoons hoisin sauce
- ▢ 1 teaspoon sesame oil
- ▢ 1 tablespoon honey
- ▢ 1/2 teaspoon grated fresh ginger
- ▢ 1/8 teaspoon red pepper flakes
Instructions
- Bring a pot of water to a boil. Add lo mein noodles and cook according to packaging, probably 3-5 minutes. Drain noodles.
- Heat olive oil and garlic in a large skillet over medium high heat. Add in broccoli, cabbage, mushrooms, carrot and pepper. Stir fry vegetables until tender, about 3-4 minutes.
- In a small bowl mix vegetable broth and cornstarch together until smooth. Add to skillet. Add soy sauce, hoisin sauce, sesame oil, honey, ginger and red pepper flakes. Continue to cooking, stirring frequently, until the sauce thickens.
- Add in cooked lo mein noodles to pan and gently toss to coat. Serve and enjoy.
Vegetable Lo Mein with Cabbage and Broccoli
Ingredients
- 8 ounces lo mein noodles (you can also use spaghetti noodles in a pinch)
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups broccoli florets
- 1 cup cabbage finely chopped
- 1 cup mushrooms sliced
- 1 carrot shredded
- 1 red bell pepper finely diced
For the sauce:
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 3 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
Instructions
- Bring a pot of water to a boil. Add lo mein noodles and cook according to packaging, probably 3-5 minutes. Drain noodles.
- Heat olive oil and garlic in a large skillet over medium high heat. Add in broccoli, cabbage, mushrooms, carrot and pepper. Stir fry vegetables until tender, about 3-4 minutes.
- In a small bowl mix vegetable broth and cornstarch together until smooth. Add to skillet. Add soy sauce, hoisin sauce, sesame oil, honey, ginger and red pepper flakes. Continue to cooking, stirring frequently, until the sauce thickens.
- Add in cooked lo mein noodles to pan and gently toss to coat. Serve and enjoy.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
