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Do you have that nostalgic dish that first bestowed you with the confidence that you could handle this thing in life called cooking? The one that made you believe you wouldn’t succumb to decades of packaged ramen? My dish was this slightly sweet, slightly spicy, oh-so-spectacular, and healthy Vegetable Lo Mein.

Easy vegetable lo mein

After tiring of the same routine in my immediate post-college survival days (a rotation between frozen meals and Anything With Eggs), I decided to spread my wings and tackle the vegetable lo mein I adored in Chinese restaurants as a kid.

Little did I know that this all-in-one vegetable extravaganza would be my reliable recipe BFF for years to come.

Simple vegetable lo mein is the saving grace of any health-conscious yet frugal adult in her first post-college job. Judging by how often we still make it, the appeal does not fade with time.

A skillet of vegetable lo mein

Vegetable lo mein is a healthy and very inexpensive meal. Combine any veggies you have on hand, a box of noodles from the grocery store, eggs, and one or two other things from your pantry, and you are in business.

Just like my Stir Fry Noodles, any leftovers reheat beautifully. Make a big batch for the upcoming week!

And the flavor…. my oh my! My first time making lo mein (I was 22) is when I discovered the glory of sesame oil. It adds a rich, nutty flavor right out of the bottle.

When I tasted how it transformed the eggs and stir fry sauce, I felt like I was an Iron Chef!

Sesame Oil

If you haven’t tasted sesame oil yet, I am so excited for you to find out just how transformative it can be.

  • Sesame oil tastes intensely nutty and toasty. A little of it goes a long way.
  • You can find sesame oil in the Asian or international aisle of just about any grocery store.
  • I especially love it in healthy lo mein and stir fries with egg, like my Korean Beef Bowl, because the eggs absorb the sesame oil, creating a robust flavor.
  • When you have both options available, I prefer toasted (vs. untoasted) sesame oil, because the taste is richer.

Keep that potent sesame oil trick for your stir fry arsenal, along with these guidelines.

Here’s everything you need to know to make the best vegetable lo mein that will ride to your rescue at dinner time.

Vegetable lo mein in a skillet

The Difference Between Lo Mein and Chow Mein

It’s common to confuse lo mein with chow mein, another popular Chinese dish. How the noodles are prepared is the key difference.

  • Chow mein translates to “fried noodles”, so it’s made with noodles that are cooked and fried before vegetables (and meat) are added. The noodles are slightly crispier in chow mein, and the fried flavor permeates the whole dish.
  • Lo mein translates as “tossed noodles” and are not fried but rather added after the vegetables cook for a while first. Thus, lo mein noodles are softer and more subtle, allowing the other ingredients to shine.

How to Cook Vegetable Lo Mein

Vegetable lo mein is a classic Chinese comfort meal of stir-fry vegetables and eggs tossed in noodles. Here is the low-down on what makes up lo mein.

The Ingredients

  • Noodles. Lo mein noodles are cooked separately first before they’re tossed and mixed. I recommend using thicker noodles to withstand the tossing and whole wheat to enhance the nutritional benefits. Soba (udon) noodles or easy-to-find whole wheat spaghetti or whole wheat linguine noodles are great options.
  • Sauce. Lo mein sauce is made of sesame oil as the base. You can then make it fancy by adding garlic, ginger, and oyster sauce too. Or you can keep it super simple and only add some soy sauce and olive oil.
  • Vegetables. My go-to is bell peppers, mushrooms, and snap peas, but you can make veggie lo mein with cabbage, broccoli, bok choy, or just about any vegetable in your fridge! Chopping them in advance and into smaller pieces speeds up the cooking.
  • Protein. I make this recipe using eggs, which are a protein-rich meatless option, and they’re ultra quick and easy.

Ingredient Swaps

  • You also can make vegetable lo mein with chicken, shrimp, or beef (in this Beef Lo Mein) for added protein.
  • To make this veggie lo mein vegan, remove the egg and try adding chickpeas or crispy tofu for protein

The Directions

Pasta noodles in a pot
  1. Cook the noodles, drain, and set aside.
Egg in a skillet
  1. Coat the skillet with sesame oil and pour in the beaten eggs. Let cook until set.
Egg being cut on a cutting board
  1. Slice the eggs into strips.
Mushrooms in a skillet
  1. Sauté the mushrooms with part of the green onions, garlic, ginger, soy sauce, and red pepper flakes.
Veggies being sauteed in a skillet
  1. Stir in the vegetables and cook.
  2. Add the noodles and eggs. Pour in the remaining soy sauce and sesame oil, tossing to combine. ENJOY!

Storage Tips

  • To Store. Refrigerate leftover lo mein in an airtight storage container for up to 5 days.
  • To Reheat. Rewarm lo mein in a large skillet on the stovetop over medium-low heat or rewarm gently in the microwave.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Healthy vegetable lo mein in a skillet

Recommended Tools to Make this Recipe

  • Wok. For perfect stir fries every time.
  • Large Pot. Ideal for making pasta, rice, and more!
  • Spatula. Heat-resistant and easy to use.

Vegetable lo mein, thanks for teaching me that I’m never more than a few minutes away from a healthy meal! We all need more recipes just like this.

Vegetable Lo Mein

4.91 from 33 votes
An easy, healthy vegetable lo mein with authentic flavor and a scrumptious soy ginger sauce. Use any of your favorite veggies!

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings


  • 6 ounces long noodles such as whole grain spaghetti, whole grain fettuccine, soba noodles, or udon noodles
  • 2 tablespoons extra virgin olive oil plus additional for tossing with the noodles
  • 3 teaspoons toasted sesame oil divided
  • 4 large eggs
  • 2 tablespoons reduced sodium soy sauce divided, plus additional to taste
  • 4 green onions thinly sliced, divided
  • 4 cloves garlic minced
  • 1 tablespoon finely chopped fresh ginger
  • 1/2 teaspoon crushed red pepper flakes plus additional to taste
  • 8 ounces sliced baby bella mushrooms
  • 2 cups sugar snap peas
  • 2 bell peppers cored and thinly sliced (red, yellow, orange, or any mix you like)


  • Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  • Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
  • Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
  • With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
  • Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
  • Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
  • Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.



Serving: 1(of 4)Calories: 365kcalCarbohydrates: 45gProtein: 16gFat: 15gSaturated Fat: 3gCholesterol: 164mgPotassium: 689mgFiber: 3gSugar: 6gVitamin A: 2827IUVitamin C: 109mgCalcium: 91mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.91 from 33 votes (26 ratings without comment)

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  1. I can’t confirm or deny that there would be very similar footage of me in front of the fridge, especially with the cheesecake scenario.
    But I LOVE me a  bright, fresh, veggie stir-fry and with a sauce that I can pronounce the ingredients? THAT IS EVERYTHING. Pinning!

  2. Yup. Gonna need a big bowl of this awesomeness. Also, if you eat while standing in front of the fridge or sink, the calories don’t count. At least that’s what I’ve come to believe…

  3. With a dish like this, I’m sure I’d be right there with you, fighting for leftovers from the fridge! I love this dish’s rainbow of colors – gorgeous! I need to make this ASAP.

  4. Oh, the standing at the fridge and nibbling at various leftovers scene. A classic in our household. But I have to say, if I were caught eating this veg lo mein, I would suck it up and let myself be video’d, because it would be WORTH IT! Pinned :)

  5. Looks delicious! love that it’s meat free! No shame in the fridge eating! I feel like this would be almost as good cold as it is hot. 

  6. I too have been know to sample leftovers directly from the container while eating right from the fridge. Hey, it’s convenient. This veggie lo mein would possibly get devoured without any leftovers. It looks delicious!

  7. Ok, if I had managed to have leftovers of this delicious lo mein, you’d most definitely find me in front of the fridge multiple times! This looks absolutely delicious. Adding it to my meal plan!

  8. Homemade veggie lo mein may just be the best idea I’ve ever heard! That looks SO savory and delicious, and I LOVE the soy ginger sauce you went with, yum!! Pinned :)

  9. YUM! Soy + ginger is one of my all-time favorite combos, so this looks right up my alley. Love how easy it seems to pull together, too!

  10. Hey, if you ask me, there is nothing wrong with snacking! I was munching on some cold mac and cheese while making a dessert recipe the other day!

  11. Haha, I totally do the same thing at my fridge. I do it at my pantry as well – I stare into it and look for whichever snacks are easily accessible and take a bite or two of each.  If I had this lo mein in my fridge, I’d probably be there for a while because I’d attempt to eat ALL of it! 

  12. There is no shame in your leftover game! I do the same thing! And sign me up for this gorgeous lo mein. YUM!

  13. Make that a refrigerator date! I’m a bad straight-from-the-fridge snacker too! And I do the roundabout from leftover cookies to crumbly cheddar to whatever we had for dinner and back again too :) It’s a smorgasbord in there! 
    I love this recipe – bright, fresh and healthy are exactly what I look for in a weeknight dinner recipe. We don’t get this brand of sauce in Australia, but I’m impressed by the natural sounding ingredients. I don’t want to eat a science kit! 

  14. Haha you would totally find me in front of the fridge if I knew this awesomeness lo mein was hanging out in there. It looks incredible!

  15. I’m okay with that visual of you as long as you let me add a visual of me, slicing off little bits of all my desserts with a knife because I’ve decided to have an impromptu buffet, only to realize that I’ve finished it all!

    This looks incredible. I want for dinner!

  16. Erin, love this version of lo mein! that soy ginger dressing looks amazing and love that your portions look HUGE! That’s my kinda dinner right there!!! beautiful!

    1. Hi Deborah! I don’t calc calories for any of my recipes at the moment, but you should be able to plug the link into and calculate the nutritional facts for free. I hope that helps and that you enjoy the recipe!

  17. I didn’t realize how old this recipe was until I was trying to find the dressing and pretty sure they don’t make it anymore! Nevertheless I made this tonight as I just got a wok that I’ve been dying to break in! I substituted a different sesame ginger dressing and it was so delicious! Really enjoyed all the veggies! Any idea on the nutrition facts on this recipe or a place I can calculate it? Thanks for another top notch recipe Erin!5 stars

    1. Olivia, I’m so glad you enjoyed this recipe! Thanks for the heads up about the dressing. I use MyFitnessPal to estimate nutrition info.

  18. Hi Erin!

    I am looking forward to making this! However I cannot find Tessemae’s Soy Ginger Dressing anywhere – it is out of stock everywhere online! I picked up an Avocado Oil dressing and marinade that is flavored “Soy Ginger”. Do you think this substitute will do? If not do you have any other suggestions?

    Thank you!!! I love all of your recipes so much :)

  19. This turned out great! I used regular spaghetti noodles, one bell pepper, and subbed broccoli for the snap peas. Thanks for the great, healthy meal!5 stars

    1. I love how this recipe easily allows using whatever bits and bobs of veggies and meat you have on hand. And seasame oil at my house is a staple. Now I just need to go learn how best to toast it. Thanks for the tip. Jenn

  20. I did make this but noticed after reading older comments that a Soy Ginger Dressing was mentioned but, i do not see that mentioned in the ingredients. I enjoyed the Lo Mein but adding that dressing would have been great

    1. Hi Kim! This recipe as been updated to even a better version since it originally posted in 2015. Hope you enjoyed it!

  21. I like this recipe very much but I skipped the eggs. Eggs are not healthy, they are loaded in cholesterol.

  22. Maybe Ken’s Steak House Asian Sesame with Ginger & Soy Dressing & Marinade would work in place of the original dressing?
    I may try it as I have a half bottle in the refrigerator.

  23. Great meatless meal, put together very quickly, loaded with vegetables! Looking forward to the leftovers tomorrow! Thanks Erin.5 stars