Vegetable Lo Mein Recipe (VIDEO) (2024)

FAQs

Vegetable Lo Mein Recipe (VIDEO)? ›

Lo mein is also made of various stir fried veggies, fresh garlic and ginger for lots of flavor, and a simple sauce made with soy sauce, sesame oil, sugar and sriracha for spice!

Lo mein is also made of various stir fried veggies, fresh garlic and ginger for lots of flavor, and a simple sauce made with soy sauce, sesame oil, sugar and sriracha for spice!

The defining feature of any lo mein dish is the sauce, so make sure you take the time to get it right. Using dark soy sauce will give the lo mein color and a bolder taste while adding light soy sauce will give the dish some extra saltiness and flavor without staining the noodles darker.

The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles.

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, and lo mein is tossed. The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles' softness.

Cook and stir celery, carrots, onion, and green onions in hot oil until slightly tender, 5 to 7 minutes. Add spaghetti and soy sauce mixture.

You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

How to make bland lo mein taste better? ›

Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your preference.

Depending on the recipe, rice vinegar, garlic, ginger, sugar, and rice wine can be added. Chow mein sauce lightly coats the noodles. Lo mein is saucier and the sauce is often thickened. A great thing about both dishes is that they can be customized to your taste, whether you make them at home or order out.

This vegetable lo mein recipe is much healthier than takeout. One bowl is only 335 calories with 16 grams of protein and 12 grams of fiber. Plus, it's a fantastic source of vitamins and minerals from all the veggies.

So what's the healthier order, fried rice or lo mein? Short answer: lo mein. Yes, both dishes usually come slathered in sauce, but the rice offers the unfortunate double-whammy of being fried in oil first.

Worst: Lo Mein

This mound of noodles has about half the carbohydrates you need all day. The noodles are made from white flour, which raises your blood sugar faster than fiber-rich whole grains. Plus, they're cooked with oil and soy sauce, so you get extra fat and sodium. Can't pass it up?

Vegetable lo mein, which typically consists of spaghetti-type noodles and vegetables with a soy-based sauce, can fit into a healthy diet if you watch your portion size. The vegetable version is lower in calories than the house version, which can have as many as 1,100 calories per order.

All you need is soy sauce, black vinegar, sugar, oyster sauce, black pepper, and sesame oil. The flavor that is often missing in homemade chow mein is the tanginess. Black Vinegar is less harsh than regular vinegar, which gives the chow mein a subtle hint of tanginess that brings the dish together.

INGREDIENTS for Lo Mein (Take-Out Copycat):

1 lb Lo-mein noodles (can use dried ramen noodles or spaghetti pasta) 1 carrot, julienned. 1/2 cup chopped cabbage (can use napa cabbage, bottoms of salad greens or regular cabbage) 1 small onion, sliced.