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White bowl filled with veggie lo mein. Blue and white striped napkin to the right with a pile of antique forks.

Veggie Lo Mein

If you're eating less meat these days, make a big batch of this Veggie Lo Mein. Reheats like a dream and totally customizable.
Course Main Course
Cuisine Chinese
Keyword veggie lo mein
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Meghan Payne-Hensley


  • 8 ounce lo mein noodles
  • 1/4 cup vegetable stock
  • 1/2 cup soy sauce
  • 1 Tablespoon honey
  • 1 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup matchstick carrots
  • 2 garlic cloves, minced
  • 2 cups shredded cabbage


  • Bring a large pot of water to a boil. Cook lo mein noodles according to package directions.
  • Meanwhile, chop veggies and set aside. In a small bowl, whisk together the vegetable stock, soy sauce, honey and sesame oil.
  • Heat a wok or large skillet over medium-high heat. Add vegetable oil to the hot wok. Add broccoli and carrots and saute for 2 to 3 minutes, until slightly softened. Add garlic, shredded cabbage, cooked lo mein noodles and sauce to the wok. Stir together until combined. Cook another minute to soften the cabbage and thicken the sauce. Serve.