Vegetable Lo Mein

Vegetable Lo Mein Recipe

In my single girl days, I was a huge fan of Chinese take-out. I had my favorite Chinese place on speed dial and they always knew my order. Vegetable Lo Mein and Chicken with Broccoli. This love for Chinese take-out continued in my married pre-kids phase of life. That is, until I quickly discovered how easy it was to make Chinese food at home. And good thing I did because we eventually had kids and Asian food (especially noodles) became one of their favorites.

Vegetable Lo Mein Recipe

I’m so glad I started cooking my favorite Chinese food dishes at home because otherwise, I never would have known how easy it really is! I know exactly what the ingredients are and I can change it up however I want. We can easily make meat dishes or vegetarian and I can also throw in my kids’ favorite vegetables or add different vegetables I have in my refrigerator and make it as colorful as a rainbow.

So, if you haven’t tried making Chinese food at home, you really need to! You’re going to be amazed at how quick and easy it really is. The key to my Lo Mein is using fresh, quality ingredients and making sure you have the right pan. When making Vegetable Lo Mein, I always go for fresh and colorful bell peppers, carrots, red onions and red cabbage for color, and sugar snap peas.

And I use my KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan. This baby rocks. I love the deep sides and the 3-Layer Design gives you efficient, even heating when cooking and sautéing . . . it’s my favorite pan. And it’s pretty. This extremely versatile pan is perfect for sautéing meats and vegetables, frying chicken or grilling sandwiches. Its deep sides provide extra capacity to braise, stew, deglaze, or add additional ingredients after browning.

This is how quick and easy it really is:  using your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan, heat your sesame oil over medium-high heat. After a minute or two, add the red onions and sauté for a few minutes until slightly softened.

Vegetable Lo Mein Recipe

Add in the zucchini, summer squash, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.

Vegetable Lo Mein Recipe

Add the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. I like to add my vegetables in batches because some require more cooking than others and I like to keep a little bite on the bell peppers so I add those toward the end. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through. Garnish with diced green onions. Serve immediately and enjoy!

Vegetable Lo Mein Recipe

Vegetable Lo Mein Recipe

Vegetable Lo Mein

INGREDIENTS

1 to 2 tablespoons sesame oil + more if needed based on taste
1/2 small to medium sized red onion, peeled and sliced
1/2 medium sized zucchini, unpeeled and chopped
1/2 medium sized summer squash, unpeeled and chopped
1 cup sugar snap peas, cut once in half crosswise
1 cup shiitake mushrooms, chopped
1 to 2 garlic cloves, minced
Pinch of salt
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup red cabbage, shredded
2 small carrots, peeled and shaved into strips
1/2 pound linguine noodles, cooked
1/4 cup mushroom broth
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons Chinese oyster sauce
Green onions, diced for garnish

DIRECTIONS

Using your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan, heat your sesame oil over medium-high heat. After a minute or two, add the red onions and sauté for a few minutes until slightly softened. Add in the zucchini, summer squash, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.

Add the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through.

Garnish with diced green onions and serve immediately.

Vegetable Lo Mein Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

This extremely versatile pan is perfect for sautéing meats and vegetables, frying chicken, or grilling sandwiches. Its deep sides provide extra capacity to braise, stew, deglaze, or add additional ingredients after browning. Ideal for chicken and rice or paella. Learn More

KitchenAid® Tri-Ply Copper 3.5-Quart Sauté with Lid

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  • Maggie Unzueta

    This looks delicious. Love all the colors.

    • Thank you so much, Maggie! I hope you try the recipe!

  • Zainab @ Blahnik Baker

    I am still in my pre-kids married life of Chinese take-out days. But you are making me rethink that! Love the beautiful colors in this dish and just how easy it it to make. Thanks for sharing!

  • This looks incredible, Alice! Quick and easy meals are exactly what I need lately with two young kiddos. I love that you used linguine noodles and I can’t wait to try this 🙂

  • This is one gorgeous dish! Love all the flavors and the fresh veggies too. Yum!

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