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Garlic-Soy Vegetable Lo Mein
A 32-minute Chinese dinner for 4 — 430 calories per serving.
per serving, estimated
Tender lo mein noodles tossed with crisp vegetables in a savory garlic-soy sauce — a satisfying one-pan vegetarian dinner ready in under 30 minutes.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 12 ounces fresh lo mein noodles (cooked according to package, drained and rinsed)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 6 garlic cloves (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 3 cups napa cabbage (thinly sliced)
- 2 carrots (peeled and julienned)
- 1 red bell pepper (thinly sliced)
- 6 ounces cremini mushrooms (thinly sliced)
- 1 cup bean sprouts
- 4 scallions (cut into 1-inch pieces, white and green parts separated)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (use vegetarian oyster sauce to keep dish fully vegetarian)
- 1 tablespoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon toasted sesame seeds (for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Mince 6 garlic cloves and 1 tablespoon peeled fresh ginger; separate the white and green parts of 4 scallions, cutting all into 1-inch pieces. 6 min
- Thinly slice the napa cabbage to yield 3 cups and julienne 2 peeled carrots. 8 min
- Thinly slice 1 red bell pepper and 6 ounces cremini mushrooms. 5 min
- Whisk together 3 tablespoons soy sauce, 2 tablespoons vegetarian oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, and ¼ teaspoon white pepper in a small bowl. 3 min
- Cook 12 ounces fresh lo mein noodles according to package directions, drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking. 5 min
- Timing-sensitive step. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering, then add the scallion whites, garlic, and ginger and stir-fry for 30 seconds until fragrant. 2 min
- Timing-sensitive step. Add the cabbage and carrots (or coleslaw mix), red bell pepper, and mushrooms and stir-fry for 3–4 minutes until the vegetables are just tender but still have a little bite. 4 min
- Timing-sensitive step. Add the noodles and pour the sauce over everything; toss continuously with tongs for 2 minutes until the noodles are evenly coated and heated through. 2 min
- Remove from heat, fold in 1 cup bean sprouts and the scallion greens, then divide among bowls and garnish with 1 tablespoon toasted sesame seeds (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.