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Veggie Lo Mein

Veggie Lo Mein

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m


Crisp and tasty stir fried vegetables in a soy and oyster sauce, served over Chinese noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Add Chinese noodles and cook about 2 to 4 minutes; drain.
  2. In a large skillet or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, bean sprouts and garlic. Mix in salt, broth, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.
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I read through this and thought it sounded more like a good place to start, rather than a recipe that can stand alone well. So I added more veggies, like carrots, pea pods, broccoli, water chestnuts, onions, and baby corn, then enhanced the flavor by adding minced ginger root, which I think really made the dish, not to mention took the emphasis off the nasty-smelling oyster sauce. And it turned out absolutely faboo!!!




it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain

Cat Lady Cyndi

Cat Lady Cyndi


I really hate to rate a recipe so low. I followed this recipe exact except for adding some baby corn, a bit of sesame oil & a dash of hoisen sauce. This is not authentic vegetable lo mein, it reminded me of vegetable soup, without broth or flavor. There seemed to be too much of an overall broth taste, that was not appetizing at all. Maybe I could have saved this by really dousing it with soy sauce, but I just ended up tossing it out. This was not liked at all, I will not make this again, I'm sorry (:

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