Vegetable Lo Mein

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 4-6
  • About This Recipe

    “This recipe is a great meal. You can also add meat or seafood. I got this recipe from wegmans a store chain. We adjusted some of the measurements but it is delicious. Anyone that has tried this asks me for the recipe. ENJOY!”

    Ingredients

  • 1/4 cupoyster sauce
  • 1/4 cupsoy sauce
  • 1teaspoonsesame oil
  • 1/4 cupsugar
  • 2 (8ounce) packages lo mein noodles
  • assorted vegetables(optional)
  • meat(optional)
  • garlic
  • Directions

  • I like to start off by cutting all the veggies and meat for the lo mein.
  • I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
  • (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
  • If I’m using meat I stir fry that first and remove from pan and then saute vegetables.
  • After vegetables get to the point I want them I return the meat to pan with vegetables.
  • I always use olive oil for the stir frying.
  • I also add olive oil to the water for noodles so they don’t stick together.
  • After your water comes to boil add your lo mein.
  • At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
  • After you get sugar dissolved add to vegetable mixture.
  • Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.
  • Reviews

  • “Has a great flavor – better than the restaurant!Can’t wait to try it with other veggies and meats.The only change I made – we like drippy saucy lo mein, so I doubled the sauce and it was great!”

  • “This was great!I used sesame oil to stir fry the vegetables:bok choy (chopped leaves and stems), onion, garlic, red bell pepper, thinly sliced carrot and broccoli.Added the veggies to the pan in the order of longer to faster cooking (carrots first, red peppers last).I highly recommend the bok choy!I’d never cooked it before but was very pleased.The stems were like a mild celery and the leaves wilted like spinach but didn’t get mushy.Based on other reviews I only used a heaping tablespoon of sugar.After I combined the lo mein noodles with the veggies and sauce I cooked them over low heat for 5 or 10 minutes so that the noodles really absorbed the flavor of the sauce.I added pre-cooked shrimp at the very end (1 minute before serving).Used Ty Ling oyster sauce and low-sodium soy sauce.(Also agree that the directions were hard to follow!)”

  • “This was a great dish and was extremely easy to make. The longest part was waiting for the water to boil for the noodles. I added fresh bok choy, mushrooms, and a bag of frozen stir fry veggies. Very tasty! I will definately add this to the weekly meal plan. “

  • “I love this sauce recipe, but I omit the sugar and double the soy (reduced sodium) and sesame oil.”

  • “Great recipe!My family loved it.Lo Mein noodles aren’t available here, so I used spaghetti.I used carrots, onions (chopped in big pieces), and celery.Delicious!!!”

  • “Oh My !! This was really delicious !! Perfect blend of flavors for the sauce. I had cut the recipe in half and it still made a lot, but that is fine…it made for great leftovers. The veggies I used was broccoli,mushrooms,orange peppers (chopped and a total of 5 cups and then some sugar snap peas and mini corn. The sauce quantity was just the right amount for this. I stir fried the veggies in stir fry oil. I also added about 1 Tbs of sweet soya with the rest of the sauce. MMMM……good stuff. This was a fantastic Lo Mein Midge8… will be making it again for sure. Served it with Chicken Yakitori#413705
    * Forgot to add in that I put carrots as well with the other veggies”

  • “Very easy and quick! The sauce is so good and fast to make. I forgot to put garlic in it but the dish was still flavorful and will definitely be a new dish for my boyfriend and I.”

  • “too sweet or maybe I didnt add enough garlic.”

  • “This was a good basic recipe.I used red, yellow and green peppers, onions and frozen carrots and broccoli.I have an allergy to oyster sauce so I doubled the soy sauce and added extra sugar.The sugar didn’t “dissolve” for me in the soy so I heated it in a small sauce pan until the sauce started to thicken.I also used cooked spaghetti for the noodles.I added some red pepper flakes to give it a kick of spice.”

  • “Authentic taste. Very good. I used frozen stir-fry vegetables along with fresh onion, green pepper, bean sprouts, and garlic. I didn’t have oyster sauce, so I mixed some clam juice with soy sauce as a substitute.Can’t wait to try again using oyster sauce and adding meat. Thanks for the recipe.”

  • “Followed directions, but added plenty of garlic/onion. It just didn’t taste like any that I’ve had at Chinese restaurants.Sorry.”

  • “I thought this dish came out alright.It was way too sweet.I will make it without the sugar next time.”

  • “I made this but it was waaaay too salty.I measured everything exactly!I think it was because I had low sodium soy sauce and oyster/fish sauce.It may not have been the type of oyster sauce she intended.. (it is clear and also has high sodium).”

  • “Loved it!Have tried many lo main recipes and I know we all like what veggies we like and it tends to be a side dish so I omit the meat and I did leave out the sugar as I served it with General Tso’s chicken that had plently of sweetness, the flavor ingredients are right on.Thanks!”

  • “I agree with the comment about the rambling instructions but I’ve made it about 6 times now and know exactly how I like it. It’s a great recipe! My fiancé loves Chinese food however I’m not a huge fan, well we both love this dish. Plus I’m a vegetarian, so with a few veggies and some tofu this dish is perfect. The sauce flavors the tofu wonderfully. If you’ve been looking for a dish to try out tofu with this is the one! But make sure to buy firm or extra firm, you don’t want the mushy stuff!”

  • “Kickin’ good sauce!I doubled the sauce, but halved the sugar, and it produced a much better lo mein sauce than our favorite Chinese restaurant!We’ll be making Chinese for dinner more often, now!”

  • “This does have really great flavor but I found the recipe hard to follow.It read more as a narrative, rather than steps in a recipe.Also, the oil for stir-frying is not listed in the ingredients….I used peanut oil, which is, in my opinion, the oil of choice with a stir-fry of this type…not olive oil.The sauce was very nice.My husband loved this, I liked it too but it was a bit of a trial cooking it, due to the rambling instructions.”

  • “I will have to say this recipe just didn’t do it for me. I also used hoisen sauce and maybe that was the reason but I thought it was way to sweet. I would probably not try again. “

  • “pretty good.I couldn’t find oyster sauce for the life of me so I bought some hoisen sauce and used the same amount of that.Wonderful effect.Maybe next time I’ll try doubling the sauce as well.”

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