Quick Look at this Easy Veggie Stir Fry with Noodles
- Ready In: 30 minutes!
- Serves: 4
- Main Ingredients: noodles, pea pods, carrots, broccoli, mushrooms, garlic, ginger, and an flavorful sauce!
- Dietary Info: dairy-free, vegetarian, and gluten-free friendly
- Sauce Option: for a fun teriyaki spin on the sauce, try my homemade teriyaki sauce (over 75 five-star reviews)!
- Best For: a quick weeknight dinner in 30 minutes.
Share and summarize this recipe:
Why You’ll Love This Veggie Noodle Stir Fry
- No meat = shorter cook time!
- Versatile – use up any vegetables you have on hand.
- Homemade sauce with only 7 real ingredients and so much flavor!
- Tastes just like lo mein take-out from your local Chinese restaurant.
- Used spaghetti noodles (to keep it easy) but ANY noodles can be used!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Soy Sauce – option to use coconut aminos or tamari to make the sauce gluten-free.
- Spaghetti Noodles – our local grocery store doesn’t always have authentic lo mein noodles, therefore spaghetti noodles are more accessible. Any lo mein or gluten-free noodles can be used.
- Butter – simply use a plant-based butter to make the whole meal dairy-free.
- Fresh Veggies – use any vegetables that you have on hand! Bok choy, water chestnuts, sugar snap peas, or shredded cabbage would be delicious.
What Is Veggie Lo Mein?
It is a traditional Chinese meal that uses lo mein noodles (I just used spaghetti noodles here), veggies and a sauce that is made up of soy sauce, garlic, ginger, sesame oil, sriracha and a few other ingredients!
How To Make Veggie Lo Mein
Step 1 – Mix up the sauce and set aside.
Step 2 – Cook the noodles to al dente and drain.
Meal Prep Tips
To make the cooking process even faster, mix-up the sauce ahead of time and store until needed. Any vegetable chopping can also be done ahead of time and stored in the fridge. The noodles could also be cooked and kept in the fridge, but those can also cook while the vegetables cook.
Step 3 – Sauté all the veggies in some butter to desired crispness.
Step 4 – Add the noodles and sauce to the pan.
Step 5 – Toss it all together and enjoy!
Recipe Variations
This is a very versatile lo mein recipe, feel free to change it up:
- Noodles: use traditional lo mein noodles from a local Asian market, basic spaghetti noodles, or gluten-free noodles.
- Vegetables: any fresh vegetables can be tossed in the pan. Frozen veggies can be used too but might produce some excess water that should be drained before adding the noodles and sauce.
- Optional Protein: feel free to make stove top chicken thighs, cast iron flank steak, or pan fried shrimp for a protein boost.
Vegetable Stir Fry Noodles FAQs
Either will work just fine.
No, it is not necessary but if you prefer a little salt in the water feel free to add it.
There are a few side dishes that would be great with lo mein, like potstickers, an egg roll, or even a slice of grilled bread to help soak up extra sauce.
Other Simple Noodle Recipes You Might Like
Made this recipe and loved it?!
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Ingredients
Sauce:
- ⅓ cup soy sauce, sub coconut aminos for gluten-free
- 1 tablespoon garlic, minced
- 1 teaspoon coconut sugar
- 1 teaspoon fresh ginger, grated (sub ginger paste)
- ½ teaspoon sesame oil
- ¼ teaspoon fish sauce
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons sriracha, optional (adjust to desired spice level)
Veggie Lo Mein:
- 8 ounces spaghetti noodles, sub gluten-free or lo mein noodles
- 2-3 tablespoons butter, sub olive oil
- 1 tablespoon garlic, minced
- 1 cup fresh pea pods, halved
- 2 medium carrots, peeled & sliced (about ¾ cup)
- 2-3 celery stalks, sliced
- 1 bell pepper, sliced (any color)
- 1-2 cups broccoli florets
- ½ cup red onion, sliced or diced
- 8 ounces fresh mushrooms, sliced
Instructions
- Make Sauce: In a small bowl, add ⅓ cup soy sauce, 1 tablespoon garlic, 1 teaspoon coconut sugar, 1 teaspoon fresh ginger, ½ teaspoon sesame oil, ¼ teaspoon fish sauce, ¼ teaspoon ground black pepper, and 1 ½ teaspoons sriracha (if using). Whisk to combine and set aside.
- Boil: Bring large pot of water to a boil and cook 8 ounces spaghetti noodles, al dente, according to package instructions.
- Sauté: Meanwhile, bring a large cast iron skillet to a medium high heat. Add 2-3 tablespoons butter and let melt. Add 1 tablespoon garlic and allow to cook until fragrant, about 1-2 minutes.
- Cook Veggies: Add 1 cup fresh pea pods (halved), carrots, celery, bell pepper, 1-2 cups broccoli florets and red onion. Stir to mix and allow to cook until vegetables become soft enough to pierce with fork, about 6-7 minutes, moving around periodically.
- Mushrooms: Add 8 ounces fresh mushrooms and stir to combine. Cover and allow vegetables to continue cooking, about 2-3 minutes.
- Combine: Drain the cooked pasta and add to pan. Pour sauce over and stir to combine, allowing sauce to coat the noodles and vegetables.
- Serve: Enjoy immediately!
Notes
- Noodles: Use regular spaghetti noodles, traditional lo mein noodles or gluten free noodles!
- Soy Sauce: substitute coconut aminos, if you are gluten-free!
- Teriyaki Spin: feel free to use our homemade teriyaki sauce recipe to add a fun, new flavor!
- Other Veggies: bok choy, water chestnuts or even spinach would also be great additions to this dish!
- Storage Tips: This makes great leftovers! Simply store in an airtight container in the refrigerator for up to 5 days. When reheating feel free to add an extra splash or two of soy sauce (or coconut aminos) as the pasta will soak up some of the sauce!
Renee says
This recipe is always a hit in my house, and you should definitely try it with the water chestnuts 🙂
It’s also delicious cold as leftovers!
Erin says
So glad you have been enjoying this one, Renee! Thank you so much for taking the time to leave a review!
Laura says
This is so delicious and very easy and quick to make! Will definitely become a weeknight staple dinner.
Erin says
So glad to hear that, Laura!
Stephanie says
I made this the other night and LOVED it. My husband and teenage son really liked it too. It was a little spicy for me (but that didn’t stop me from eating it), so I was planning on cutting back on the sriracha and I can’t eat mushrooms (they don’t agree with me) so I just left them out but it was still wonderful. This is going to become a regular meal in my home, we love all the veggies. Thank you for the recipe.
Tere says
I make the Veggie Lo Mein every week! It is so good and feels healthy with all the veggies in it. I do not use the fish sauce or Siracha and it is still delicious!
Erin says
So happy to hear that, Tere! And thank you so much for taking the time to leave your review + feedback – I really appreciate it!
Alissa says
I doubled the sauce recipe and marinated chicken thighs in it too… WOW! Tasty, tasty, and so easy.
Thank you!
Erin says
Love that idea, Alissa! So glad you enjoyed it – thank you so much for taking the time to leave a review, I really appreciate it!
Ashley says
We loved this! It was a little too spicy for my kids so next time we would probably skip the siracha!
Erin says
Thanks, Ashley! So glad you enjoyed it and thank you for that tip on the siracha! I will add a note to the recipe card :). thank you so much for taking the time to leave your feedback -I really appreciate it!
Melissa says
Made this for dinner tonight and my husband & I both really liked it! Super quick and easy to make – we will definitely be making it again soon!
Erin says
I am so happy to hear that, Melissa! And thank you so much for taking the time to leave your feedback – I really appreciate it!
Jess says
This is delicious! It was a hit with the whole family! I’ll be making this over and over. I doubled it and we have none left!
Erin says
Yay!!! So happy to hear that, Jess! Always a major win when the whole family loves it 🙂 Thank you so much for taking the time to leave your feedback – I really appreciate it!