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This copycat version of PF Chang’s veggie lo mein recipe includes lo mein noodles and mixed vegetables cooked in a deliciously sweet yet spicy sauce.
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PF Chang’s is the favorite restaurant of my husband and daughter and both of them always order the same thing: lo mein. Sometimes they get it with chicken, sometimes just veggies, but they are still pretty predictable. We go there for special occasions and as a treat from time to time but a couple of times a month I make their favorite stir fry at home and they are just as happy.
Of course, this is not PF Chang’s actual recipe. I wouldn’t even know where to start to get that! But it is my version and we think it’s a dead ringer. This is a budget-friendly stir fry to make for a crowd and from my experience, one that really impresses the teenage crowd!
My healthy veggie lo mein is for my vegetarian and vegan friends. It’s so quick and easy to make and will be ready to eat in just 20 minutes. It’s made with lo mein noodles and the frozen mixed vegetables of your choice. But the most delicious part is the lo mein sauce, which is sweet, spicy, and so good! It includes garlic, soy sauce, sriracha, ginger, sesame oil, and sugar. What a combo, right?
I hope you enjoy this easy veggie lo mein recipe as much as my family does! Make sure you check out some of my other Chinese recipes like Beef and Broccoli,Chicken With Fried Rice Easy Peasy, or Crockpot Cashew Chicken.
Recipe Ingredients
- Lo mein noodles (found in the Asian section of grocery stores).
- Olive oil
- Frozen mixed vegetables of your choice
Sauce
- Minced garlic
- Soy sauce
- Sesame oil
- Sugar
- Minced ginger
- Sriracha
Helpful Kitchen Tools
How to Make Veggie Lo Mein
Begin by mixing up your sauce. Place all ingredients in a small bowl and whisk or stir together until blended and sugar is dissolved. Set this aside.
Hint: I usually double or triple this and put the rest in a jar in the fridge. Then I can just cook up some noodles and veggies for a quick meal later. This sauce easily keeps a few weeks in the fridge.
Boil lo mein noodles according to package directions and then allow to drain in a colander.
Heat about two tablespoons of olive oil in a large skillet over medium-high heat.
If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center.
Then, add frozen veggies and cook, stirring often, until heated through and tender.
If you’re not adding meat, just take out the sentence in italics and proceed with instructions.
Turn off the heat and add the cooked noodles to the veggies in the skillet.
Pour lo mein sauce into the skillet.
Stir well to coat and that’s it!
Enjoy your scrumptious vegetable lo mein!
Storage
- Store lo mein noodle leftovers in an airtight container in the fridge for up to 5 days. Reheat either on the stovetop or in the microwave.
- You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.
Recipe Notes
- You can easily substitute the sugar for brown sugar, coconut sugar, maple syrup, or honey.
- As mentioned, you can easily add meat to this vegetable lo mein recipe, like chicken, beef, shrimp, or even tofu.
- Use whatever frozen or fresh vegetables you like, as long as it equals about 3 cups in total. Options include red bell pepper, carrot, Baby Bella or shiitake mushrooms, bean sprouts, broccoli, green beans, and snow peas. You may also want to add a leafy vegetable like shredded cabbage, baby spinach, or bok choy.
- Garnish with chopped green onion or sesame seeds.
- If you can’t find traditional lo mein noodles (thin egg noodles), you can use ramen noodles or spaghetti or linguini in a pinch.
- For gluten-free lo mein, use rice noodles or gluten-free spaghetti noodles.
- You can use either light or dark soy sauce, whatever you have on hand.
Here are more easy Asian-inspired supper recipes:
Chicken With Fried Rice
Easy Crock Pot Chicken Lettuce Wraps
Crock Pot Cashew Chicken
Beef and Broccoli
Veggie Lo Mein
This copycat version of PF Chang's veggie lo mein recipe includes lo mein noodles and mixed vegetables cooked in a deliciously sweet yet spicy sauce.
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Course: Main Course
Cuisine: Chinese
Keyword: noodles
Servings: 4 people
Calories: 78kcal
Ingredients
- 8 ounces lo mein noodles
- 2 tablespoons olive oil
- 1 bag frozen mixed veggies of your choice
Sauce
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 2 teaspoons sesame oil this makes a huge difference
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
Instructions
In a small bowl, whisk together the soy sauce, sugar, sesame oil, garlic, ginger, and sriracha. Set aside.
1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, 1 teaspoon minced ginger, 1 teaspoon sriracha
In a large pot of boiling water, cook the lo mein noodles according to package instructions. Drain well.
8 ounces lo mein noodles
Heat about two tablespoons of olive oil in a large skillet over medium-high heat. If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center.Then, add frozen veggies and cook, stirring often, until heated through and tender.
2 tablespoons olive oil, 1 bag frozen mixed veggies of your choice
Stir in the cooked noodles and sauce mixture, and gently toss to combine. Serve immediately.
Nutrition
Calories: 78kcal
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This recipe is featured as part of Meal Plan Monday and Weekend Potluck!
