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20-Minute Vegetable Lo Main is a super easy weeknight recipe loaded with fresh, roasted veggies! Crisp vegetables and tender egg noodles all combined in a delicious sauce, this is a knockout recipe that the whole family will go crazy for!
Skip the takeout and enjoy this vegetable low main dish at home with your family. For something better than takeout, try this PF Chang Copycat Mongolian Beef, 20-Minute Garlic Beef and Broccoli Lo Mein, or Bang Bang Chicken!
Main in 20 minutes vegetable
Craving takeout and short on time? The main answer in this easy 20-minute vegetable! It’s packed with flavor and comes together in less than 20 minutes, making it the perfect weeknight dinner or side dish for your other favorite Asian meals.
This vegetable is better than the main takeout. And it’s a breeze to prepare, so making it is a no-brainer! So take your favorite vegetables and let’s cook.
List of ingredients
The beauty of home cooking is that you can adjust everything to your liking. So throw in any other extra veggies of your choice or adjust the sauce to taste! Here’s a list of everything I used, and as always, exact measurements can be found on the recipe card at the end of the post.
- Noodles: You can use traditional lo main noodles or spaghetti for a more accessible option.
- vegetable oil: Used for stir-frying vegetables and noodles. Any neutral cooking oil will work here.
- Vegetables: I used a mix of julienned red bell peppers, carrots, snow peas, button mushrooms, bean sprouts and broccoli. give me All Texture!
- Minced garlic: The vegetable gives a delicious base flavor to the main.
- Sliced ginger: Keeps things bright and not too salty.
- You are nuts (For garnish, optional): Add extra texture and nutty flavor. A must add for me!
What Kinds of Noodles Work Best?
Egg noodles (preferably about 1/4-inch thick) are best for a more traditional version of this veggie lo mein, but spaghetti can also be used as a convenient substitute!
Sauce:
- Soy sauce: Base of sauce for main in vegetable. Regular or low-sodium will work, but I recommend using low-sodium so the dish doesn’t get too salty too quickly.
- Hoisin sauce: Adds sweetness and umami depth to the sauce.
- Sesame oil: Don’t skip those nutty flavors!
- Brown Sugar: Balances savory flavors with a touch of sweetness.
- Mirin or not Rice vinegar: Adds a hint of acidity that brightens the main flavor overall.
How to make Veggie Lo Main in 20 Minutes:
Let’s grab that wok and get cooking! It’s so easy, you’ll wonder why you spent so much money on Chinese takeout. (Speaking from experience.)
- Cook the noodles: Boil a large pot of water and cook the noodles according to the package instructions. Then strain and keep aside.
- Hot oil: Heat the oil in a large skillet over medium-high heat.
- Vegetables: Add all the vegetables except the bean sprouts. Fry for 5 minutes until tender.
- Add in the aromatics: Add garlic and cook for another minute.
- Mix it up: Add sauce, cooked noodles and bean sprouts and toss to combine. Cook for 2-3 minutes until the noodles are heated through.
- hand over: If desired, sprinkle sesame seeds on top and serve immediately.
For the sauce
- Whisk together: Mix all the ingredients in a small bowl and keep aside until needed.
Tips for preparing vegetable lo main
- To make it gluten free: Make this recipe gluten-free by using gluten-free soy sauce or replacing it with liquid aminos! You may also want to use rice noodles instead of egg noodles.
- Add your favorite veggies! Change the vegetables to your liking. You can use just a few or add as many as you like! There should never be too many vegetables, this Vegetables After all!
- Using ginger paste: Ginger pulp can be used instead of fresh ginger! You can also freeze leftover fresh ginger and use a microplane to grate it out of the freezer when you’re ready to use it in another recipe.
- Keep your noodles from sticking: After draining your noodles, toss them with a couple of tablespoons of oil to prevent them from sticking until you’re ready to add them to the pan.
Can you make a vegetable lo mein ahead of time?
Yes! You can prepare this vegetable lo main in advance, cook the dish according to the instructions, then let it cool completely and store it in an airtight container for 3 to 4 days. If you’re going to store it, you’ll want to make extra sauce because the noodles may dry out when reheated.
Can you freeze vegetable lo mein?
Yes! This is a great recipe to freeze and freeze for up to 3 months. Defrost the vegetable lo main in the refrigerator, then reheat in a wok or skillet, adding additional sauce as needed. I like to freeze individual freezer bags for single servings so my kids can reheat them for a quick snack.
Better cuisine than takeout
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What I’m saying is
- Bring a large pot of water to a boil and cook the noodles according to package directions. Strain and keep aside.
- Heat the oil in a large skillet over medium-high heat.
- Add all the vegetables except the bean sprouts. Fry for 5 minutes until tender.
- Add garlic and cook for another minute.
- Add the sauce, cooked noodles and bean sprouts and toss to combine. Cook for 2-3 minutes until the noodles are heated through.
- Sprinkle sesame seeds on top if desired and serve immediately.
Updated on March 8, 2024
Calories: 299kilocaloriesCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 1046mgPotassium: 352mgFiber: 4gSugar: 7gVitamin A: 3757IUVitamin C: 70mgCalcium: 36mgIron: 1mg
Nutritional information is calculated automatically, so it can only be used as an approximation.
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