What noodles work best for veggie lo mein?

Traditional lo mein noodles are the best choice because they’re soft, chewy, and perfect for absorbing the sauce. However, if you don’t have them on hand, don’t worry — spaghetti or linguine work just fine as a substitute. I’ve also used ramen noodles (just toss the seasoning packet) and even udon or soba noodles when I want something a little different. As long as the noodles are cooked until soft and not al dente, they’ll work beautifully in this dish.

Can I add protein to this veggie lo mein recipe?

Absolutely! One of the best things about this recipe is how easily you can customize it. While it’s delicious on its own, you can definitely add protein to make it more filling. Some of my favorite options include crispy tofu, leftover cooked chicken, or quick-cooked shrimp. If you're craving something with a richer texture, scrambled eggs also work great, giving it a fried rice feel. For more protein-packed ideas, check out the One Pot Ground Turkey and Broccoli Pasta , which follows a similar one-pan dinner approach.

How do I keep the noodles from sticking together?

After cooking and draining the noodles, I like to toss them with a small drizzle of sesame oil or any neutral oil. This prevents them from sticking while you finish prepping the veggies and sauce. If you're not using the noodles right away, just keep them covered at room temperature — putting them in the fridge can cause them to clump and harden, which makes it tougher to stir-fry them later.

Can I use frozen vegetables?

Yes, frozen vegetables work just fine in this recipe and are a great backup for those nights when your produce drawer is looking a little bare. I recommend thawing them first and patting them dry with a paper towel. This helps avoid too much moisture in the skillet, which can make the dish watery instead of crisp and flavorful. Frozen stir-fry blends are especially helpful for quick dinners, and they save you a ton of prep time.

Veggie Lo Mein Recipe Quick Delicious Dinner Idea

Description

Fast, flexible, and packed with flavor, this Veggie Lo Mein is the ultimate 30-minute weeknight dinner. Slurpy noodles, crisp veggies, and a savory sauce come together for a comforting meatless meal everyone will love.

Ingredients

Scale

- For the Sauce:
- 1/4 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil

For the Lo Mein:
8 oz lo mein noodles (or spaghetti, cooked according to package instructions)
1 large carrot, julienned
1 cup broccoli, chopped into small florets
1 red bell pepper, thinly sliced
1 medium onion, sliced
4 garlic cloves, minced or pressed
1 tablespoon oil (vegetable or avocado oil) for frying

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Instructions

Make the Sauce:
In a small bowl, whisk together vegetable broth, soy sauce, brown sugar, and sesame oil until smooth. Set aside.
Cook the Noodles:
Boil the noodles according to package directions. Drain and set aside. Toss with a bit of oil to prevent sticking.
Sauté the Vegetables:
Heat oil in a large skillet or wok over medium-high heat. Sauté the carrots first until golden and tender, then remove. Repeat with onions, broccoli, and bell peppers, cooking each separately and setting aside.
Combine Veggies & Garlic:
Add all sautéed vegetables back to the skillet. Stir in garlic and cook for 1 minute until fragrant.
Toss in Noodles & Sauce:
Add cooked noodles to the skillet and pour sauce over the top. Toss everything together until coated and cook for 3–5 minutes until heated through and the sauce slightly thickens.
Serve:
Turn off the heat and serve hot. Let cool slightly before serving to kids.

Notes

Customize with your favorite veggies, protein, or noodles. Great for meal prep and gets even more flavorful the next day.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 160
Sugar: 6g
Sodium: 570mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg