Print Recipe

Vegetarian Lo Mein

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Side dishes
Cuisine: Asian, International, World Cuisine
Servings: 4 servings
Author: Chef Maria Cummins


  • 1 pound lo mein noodles gluten free
  • 1 tablespoon sesame oil
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons grapeseed oil
  • 2 tablespoons minced fresh ginger
  • 4 1/2 teaspoon minced garlic about 3 cloves
  • 1/2 cup sliced scallions divided in 2, green onions
  • 1 cup julienne carrot 2 large
  • 1 cup thinly sliced mushrooms
  • 1/2 cup bok choy chopped small
  • 1 each bell pepper, red julienned
  • 1 cup thinly sliced onion 1 medium
  • 3/4 cup fresh bean sprouts
  • 1/4 cup thinly sliced red cabbage
  • 1/2 cup sugar snap peas julienned


  • Cook the lo mein noodles in boiling salted water until al dente. Strain and cool. Toss lightly with sesame oil to prevent sticking.
  • Combine the hoisin and soy sauce in a small bowl and mix well.
  • In a large skillet, heat 1 tablespoon grapeseed oil and quickly sauté the ginger, garlic and 1/2 of the scallions until they release aroma, then add the cabbage, carrots, bok choy, bell pepper and onions and briefly sauté before adding the bean sprouts and snap peas about 2 minutes.
  • In a separate large skillet, heat 1 tablespoon grapeseed oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add in the other sautéed ingredients in the large pan.
  • Toss in soy-hoisin mixture and stir to coat. Sprinkle with the chopped scallions and serve.
  • Tip: Saute veggies and set aside then, use the same large skillet to finish the noodles and the sauce(one less pan to wash!)


Note: If adding meat or seafood, make sure it's precooked completely and add it after the aromatics (ginger, garlic and scallions), followed by the veggies.