Spicy Vegetable Lo Mein Noodles
Spicy Vegetable Lo Mein Noodles are simple and perfect for a weeknight dinner. This recipe is the perfect way to use any veggies in the fridge. The noodles are chewy and perfectly sauced for every bite. The best part is that the whole dish is ready in under 30 minutes.
Spicy Vegetable Lo Mein Noodles
This noodle recipe is very forgiving; the sauce is the main star of this dish. I chose my favorite veggies for this recipe, and you can use yours. This recipe is a great way to clean out the fridge and use up veggies before they go bad. Stir fry the veggies and toss in your noodles and sauce. You can use any long noodle variety you prefer.
Ingredients Needed to Make Spicy Vegetable Lo Mein Noodles
- Chinese Noodles
- Shredded Cabbage
- Shredded Carrots
- Diced Onion
- Sliced Cremini or White Mushrooms
- Minced Garlic
- Rice Vinegar
- Vegetarian Oyster Sauce or Hoisin Sauce
- Soy Sauce
- Brown Sugar
- Sesame Oil
- Chili Oil or Sriracha Sauce (Optional)
- Thinly Sliced Scallions for Garnish
Notes for Success~
- Egg noodles are used traditionally; any noodle will work well in this dish!
- This recipe is a great way to use up any veggies going bad in your fridge. Any combination of veggies will work.
- You can even add protein like tofu or chicken. If you can’t find vegetarian oyster sauce, you can substitute hoisin sauce as a vegetarian substitute.
- The chili oil is optional as well; depending on your spice tolerance, you can adjust the amount or completely omit it.
More Asian-Inspired Recipes
If you make my Spicy Vegetable Lo Mein Noodles recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
Vegetarian Lo Mein
Ingredients
- 2 cups Finely Chopped Cabbage
- 1 cup Shredded or thinly sliced carrots
- 1 cup Sliced Mushrooms cremini or white
- 1/2 White Onion Sliced
- 3 Garlic Cloves, Minced
- 14 oz Chinese Egg Noodles or Similar
- 2 tbsp Rice Vinegar
- 3 tbsp Vegetarian Oyster Sauce or Hoisin Sauce
- 2 tbsp Soy Sauce
- 1/4 cup Brown Sugar
- 1 tsp Sesame Oil
- 1 tbsp Chili oil or Sriracha sauce
Instructions
- Heat a large pan over medium heat and add cooking oil. Sauté the diced onion for 5 minutes and then add the shredded cabbage and carrots, and sauté for another 5 minutes. Add in the sliced mushrooms and minced garlic and cook for another 5 minutes
- While the veggies are cooking prepare your noodles as instructed on the package.
- While veggies are cooking mix the rice vinegar, vegetarian oyster sauce or hoisin sauce, soy sauce, brown sugar, sesame oil, and Chili oil or sriracha sauce (Optional) in a bowl and set aside.
- Once vegetables are cooked, toss in the cooked noodles and prepared sauce and mix well. Cook on medium heat for 3 minutes. Top with scallions and serve immediately. Enjoy!
