Vegetable Lo Mein

Chinese food. Love it. Love it. Panda Express used to be my go-to when I was rushing home from work and didn’t have any dinner ready and was craving fast chinese food. But when I learned how to make lo mein (my fave), I was like “ok, why haven’t I been making this myself?” It’s so easy and if you make it, you know what’s going in.

Vegetable (or chicken) lo mein is always a favorite at our house. It’s pasta, so I know my daughters and husband will eat it and I can always sneak all kinds of veggies in there and they will eat them up! If you’ve been reading my blog and recipes, you know I like my vegetables chunky and a little big. Just add cooked chicken breast to the recipe below for chicken lo mein. Honestly, I forgot to defrost the chicken breast and didn’t have time, so voila: Vegetable Lo Mein.

Vegetable Lo Mein


  • 2 1/2 teaspoons brown sugar
  • 1 tablespoons rice wine vinegar
  • 1/2 cup soy sauce
  • 1 1/4 cups chicken broth
  • 1 cup water
  • 1 tablespoon sesame oil
  • 2-3 tablespoons hoisin sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package uncooked linguine pasta
  • 1-2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1/2 pound fresh shiitake mushrooms, stemmed and sliced
  • 1-2 cups chopped carrots
  • 1-2 cups chinese baby corn (optional)
  • 1-2 cups chopped sugar snap peas
  • 1-2 cups chopped broccoli
  • 6 green onions, sliced diagonally into 1/2 inch pieces OR chopped tiny for garnish



  1. In a medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the brown sugar, vinegar, soy sauce and hoisin sauce.
  2. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  3. Cook the linguine according to package directions, drain and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
  5. Add the ginger, garlic, mushrooms, all of the vegetables & green onions, and stir-fry for 2-4 minutes.
  6. Add the reserved sauce mixture. Simmer until the sauce begins to thicken, about 2-4 minutes.
  7. Add the reserved noodles and toss gently, coating everything well with the sauce.

Lo Mein with chopsticks


oh noodles!!!


One more for kicks!


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