Wok Grilled Vegetable Lo Mein
Elevate your weeknight dinner game with this irresistible Wok Grilled Vegetable Lo Mein, a vibrant, flavor-packed dish that comes together in just 35 minutes! Perfectly tender lo mein noodles are tossed with an array of fresh vegetables—think crisp broccoli florets, sweet red bell peppers, and earthy shiitake mushrooms—stir-fried to perfection in a sizzling hot wok. A savory sauce made with soy, oyster, and hoisin sauces, enhanced by aromatic ginger and garlic, coats every bite with rich umami flavor. Finished with a sprinkle of sesame seeds, green onions, and optional chili flakes, this recipe is a quick and healthy takeout-inspired classic that's easy to customize and bursting with wok-fried goodness. Perfect for a quick family meal or an impressive vegetarian main course, this lo mein is your ticket to Asian-inspired comfort food at home.
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Recipe Information
Ingredients
- 12 oz Lo mein noodles
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Sugar snap peas
- 1 cup Shiitake mushrooms, sliced
- 4 Green onions, sliced (white and green parts separated)
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 0.25 cup Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tsp Cornstarch
- 0.25 cup Water
- 1 tbsp Sesame seeds
- 0.25 tsp Chili flakes (optional)
Instructions
1. Cook the lo mein noodles according to package instructions. Drain and rinse under cold water, then toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, remaining sesame oil, cornstarch, and water. Set the sauce aside.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
4. Add broccoli, red bell pepper, carrot, sugar snap peas, and mushrooms to the wok. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp. Remove the vegetables from the wok and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds, or until fragrant.
6. Return the cooked vegetables to the wok and add the cooked noodles. Pour the prepared sauce over the mixture and toss to coat evenly.
7. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and the noodles to heat through.
8. Garnish with the green parts of the green onions, sesame seeds, and chili flakes if using. Serve hot and enjoy!
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 37.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
