Vegetable Lo Mein (Just Like Takeout, Easy & Flexible)

This vegetable lo mein is what I make when I'm craving takeout but don't feel like waiting for it or paying for it. It's fast, flexible, and hits all the same salty, savory notes you want from a takeout container, using ingredients I almost always have on hand.

It's not fancy. It doesn't require a trip to a specialty store. And it absolutely scratches that "I just want lo mein now" itch. I've been making some version of this for years, and it's the kind of dinner that disappears straight from the pan and somehow tastes even better the next day.

Ingredient Notes and Substitution Info

• Noodles: Traditional lo mein uses Chinese egg noodles, but spaghetti works great in this recipe. Thin spaghetti or regular spaghetti are both great. Skip angel hair; it's too delicate. No spaghetti? Ramen noodles work too. Toss the seasoning packet and cook them just shy of done.
• Vegetables: I usually use frozen edamame and broccoli, shredded carrots, cabbage, and canned water chestnuts because that's what I keep around and because my kids will actually eat them, but this recipe is very forgiving. Fresh veggies work too; just stagger adding them in the pan so everything finishes cooking at the same time.
• Garlic & ginger: Fresh or frozen cubes both work.
• Soy sauce or tamari + sesame oil: This is where the takeout flavor comes from. Salty, nutty, and savory. I often double the sauce because lo mein is better when it's generously coated.

My Pro Tips

• Cook the noodles first. They're going straight into the pan at the end. 
• Don't crowd the veggies. A little space helps them cook instead of steam. 
• Taste before serving. If you like saucy lo mein, add more sauce. I usually do.
• Leftovers are a win. This is excellent eaten cold or reheated straight from the container.

How to Make Vegetable Lo Mein

Step 1: Bring a large pot of salted water to a boil and cook the noodles according to package directions. Drain and set aside. While the noodles cook, make the sauce. Add all sauce ingredients to a jar or bowl and shake or whisk until combined. Set aside.

Step 2: Heat a large skillet over medium-high heat and add the olive oil. Add the garlic and ginger and cook for about 30 seconds, just until fragrant. Add the edamame, carrots, and broccoli. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes. Add the water chestnuts and shredded cabbage and cook until the cabbage wilts.

Step 4: Add the cooked noodles to the pan, pour the sauce over everything, and toss until well coated. Let it cook for a few more minutes so the flavors come together, then serve.

How I serve veggie lo mein

This vegetable lo mein is great on its own, but it also fits right into a bigger dinner. I'll serve it alongside teriyaki green beans, or add salmon bites when I want to turn it into more of a meal. I also love the Trader Joe's Mandarin Orange Chickenless Nuggets. I make them and then toss them right into the lo mein. General Tso's Tofu and the TJ's Veggie Potstickers round out a meal when I'm putting together a takeout-style spread at home.

Recipe FAQs

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!