Vegetable Lo Mein Recipe

January 11th, 2024

Noodle dishes are a traditional food eaten around New Year’s in parts of eastern Asia. In some regions in Japan, people eat soba (buckwheat noodles) on New Year’s Eve or just as the clock turns to January 1. These noodles symbolize a clean break with the past year and prosperity in the next. In parts of China, Singapore, and Malaysa, long noodles are eaten on Lunar New Year (February 10 this year) to represent a long life and good fortune.

While lo mein noodles aren’t exactly extra-long, they are delicious and versatile. This lo mein recipe is chock-full of veggies and perfect for a vegetarian diet or just a day away from meat.

Vegetable Lo Mein

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

What You’ll Need

  • 1 pound (450g) Hokan lo mein noodles or fresh Ho Toy Noodle Company lo mein (found in our produce section)
  • 1 tablespoon Pearl River Bridge dark soy sauce
  • 2 tablespoons Hokan light soy sauce
  • 1 teaspoon Kikkoman sesame oil
  • 1 teaspoon sugar (plus 1 teaspoon hot water to dissolve the sugar in)
  • Pinch of five spice powder (optional)
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms (shiitake, button mushrooms, etc.)
  • 1 bunch scallions, cut into 2 inch lengths
  • 1 sweet bell pepper, julienned
  • 1 tablespoon Pagoda Shaoxing wine
  • 1 cup snow peas, trimmed
  • 1 cup baby bok choy


  1. If using dry noodles, boil a large pot of water. Cook noodles according to package. If using fresh lo mein, skip this step.
  2. Mix together the dark and light soy sauces, sesame oil, dissolved sugar, and five spice (if using).
  3. Over high heat, warm 1 tablespoon oil in wok or large pan. Add garlic, mushrooms, and scallion whites. Sauté for 30 seconds until fragrant. Add peppers and carrots to pan. After double-checking that the wok is hot (not with your hands though!), add the Shaoxing wine. Sauté one minute.
  4. Transfer snow peas and bok choy to pan and cook until greens are just wilted. Check that noodles are separated and loose, then add to wok.
  5. Mix in sauce and carefully scoop-and-lift noodles until color is evenly distributed.
  6. Plate and serve.


Recipe adapted from

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