Vegetable Lo Mein

Servings: servings (5 cups total)

Calories: 242cal

In a stock pot, cook lo mein noodles according to package directions.
6 ounces lo mein noodles
Heat olive oil in skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Add minced garlic, both bell peppers, and snow peas. Saute for 3-4 minutes.
1 1/2 Tablespoons minced garlic, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup snow peas
Add mushrooms and toss to combine. Move vegetables to one side of the pan.
8 ounces sliced mushrooms
To the empty side of the pan add the whisked egg and scramble.
1 large egg
Combine contents of the pan and add the cooked noodles.
Pour in oyster sauce, soy sauce, and sesame oil.
3 Tablespoons oyster sauce, 1/2 cup soy sauce, 1 Tablespoon sesame oil
Cook for a few minutes just to heat through.

5 from 1 vote

Both lo mein or Cantonese egg noodles work great in this recipe. You'll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles.

Course: Dinner, Side Dish

Cuisine: American, Chinese

Prep Time15

Cook Time15

Total Time30