There’s something truly magical about a steaming bowl of vegetable lo mein. The noodles glisten with savory sauce, while the vibrant veggies add a splash of color. It’s like a little celebration in a bowl!
Before we dive into the dish itself, let’s consider what pairs harmoniously with lo mein. For me, nothing beats a side of crispy spring rolls. The crunch of the wrapper and the warm, flavorful filling complement the soft, chewy noodles perfectly.
So, if you want to impress at your next gathering, serve these two together. Guests will be coming back for more, trust me!
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What is Restaurant Style Vegetable Lo Mein?
Lo mein is a classic dish from Chinese cuisine. It features soft, egg noodles stir-fried with an array of fresh vegetables. The beauty of restaurant-style lo mein lies in its light soy sauce glaze, which enhances the dish without overwhelming it. It’s a staple at many Chinese restaurants, but making it at home can bring that same flavor and experience right into your kitchen!
As a food enthusiast, I’ve experimented with various recipes, and let me tell you, getting that restaurant vibe is all about technique and the right ingredients.
The Ingredients
Here’s what you’ll need to whip up a delicious bowl of vegetable lo mein:
- Fresh Egg Noodles (283 g): These noodles are soft and absorb flavors beautifully.
- Clove of Garlic (1, minced): Adds depth.
- Green Onion (1 stalk, chopped): Brightens the dish.
- Fresh Shiitake Mushrooms (99.2 g): Earthy and rich.
- Enoki Mushrooms (85.0 g): Delicate and crunchy.
- King Oyster Mushrooms (56.7 g): Meaty and satisfying.
- Broccoli Florets (70.9 g): Adds crunch and color.
- Carrot (42.5 g, julienned): Sweetness and texture.
- Celery (70.9 g, sliced): Freshness.
- Red Bell Pepper (56.7 g, thinly sliced): Sweet and colorful.
- Bean Sprouts (85.0 g): Crisp and refreshing.
- Sesame Oil (1 teaspoon, optional): For that nutty aroma.
- Soy Sauce (1 tablespoon, optional): The classic seasoning.
These ingredients create a medley of flavors and textures that are hard to resist!
How to Make Restaurant Style Vegetable Lo Mein
Before we jump into cooking, keep in mind that lo mein is all about timing and a hot wok. With the right approach and some love, you can create a restaurant-worthy dish at home.
Step-by-Step Directions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop the veggies and mushrooms as specified. Having everything ready makes the actual cooking process flow smoothly. Believe me; it’s a game-changer!
Step 2: Cook the Noodles
Bring 237 mL of water to a boil in a wok. Add the fresh egg noodles and cook per the package instructions, usually around 3-4 minutes. Tip: Stir them occasionally to prevent sticking. Once done, drain and set aside. You’ll want them slightly undercooked to soak up the sauce later.
Step 3: Sauté the Aromatics
In the same wok (this adds flavor!), heat a tablespoon of oil over medium-high heat. Add the minced garlic and chopped green onions. Cook until fragrant, around 30 seconds. Be careful not to burn the garlic; it can turn bitter.
Step 4: Add the Vegetables
Toss in the shiitake, enoki, and king oyster mushrooms first. Stir-fry for about two to three minutes until they begin to soften. Following that, add the broccoli, carrots, celery, and red bell pepper. Continue to stir-fry for another 2-3 minutes.
Step 5: Mix in the Noodles
Now it’s time to add the noodles to the wok. Pour your soy sauce over them and toss everything gently to combine. If you’re using sesame oil, this is the moment to drizzle it over the top. Stir and cook for another 2 minutes to allow everything to mingle nicely.
Step 6: Add Bean Sprouts
Finally, fold in the bean sprouts and stir-fry for just a minute. They should remain crunchy.
Step 7: Serve Hot
Your restaurant-style vegetable lo mein is ready to be plated! Garnish with extra green onions if desired.
Notes
- Freshness is Key: Use the freshest veggies you can find for a vibrant dish.
- Adjust Soy Sauce: Taste and adjust the soy sauce according to your preference for saltiness.
- High Heat: Cook on high heat to give the noodles that excellent stir-fried texture.
- Customize: Feel free to throw in any other vegetables you enjoy.
- Add Protein: If you’d like, chicken, shrimp, or tofu can be added easily.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. Lo mein keeps well for about 3-4 days.
Simply reheat in the microwave or on the stovetop. If it seems a bit dry, a splash of water or soy sauce can help revive it.
Serving Suggestions
- Pair with Spring Rolls: Crispy spring rolls can elevate your meal with their crunch.
- Serve with a Side Salad: A light Asian-inspired salad can add freshness.
- Top with Sesame Seeds: Sprinkle some toasted sesame seeds for extra flavor and crunch.
- Add a Protein: Chicken, shrimp, or tofu can turn this into a hearty entrée.
- Garnish with Fresh Herbs: Fresh cilantro or basil adds a refreshing touch.
What Other Substitutes Can I Use in Restaurant Style Vegetable Lo Mein?
- Zucchini Noodles: For a lower-carb version, spiralize zucchini as a noodle substitute.
- Gluten-Free Noodles: Swap the egg noodles for gluten-free noodles for a gluten-free option.
- Tofu instead of meat: Tofu provides a great vegetarian protein substitute.
- Mix Different Vegetables: You can use snow peas, bok choy, or bell peppers based on what you have on hand.
- Teriyaki Sauce: For a different flavor profile, mix in a splash of teriyaki sauce instead of soy sauce.
Restaurant Style Vegetable Lo Mein Recipe
Equipment
- wok
Ingredients
- 237 mL boiling water for cooking noodles in wok
- 283 g fresh egg noodles
- 1 clove garlic minced
- 1 stalk green onion chopped
- 99.2 g fresh shiitake mushrooms
- 85.0 g enoki mushrooms
- 56.7 g king oyster mushrooms
- 70.9 g broccoli florets
- 42.5 g carrot julienned
- 70.9 g celery sliced
- 56.7 g red bell pepper thinly sliced
- 85.0 g bean sprouts
- 1 teaspoon sesame oil optional, for added flavor
- 1 tablespoon soy sauce optional, for extra depth of flavor
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Chop the veggies and mushrooms as specified. Having everything ready makes the actual cooking process flow smoothly. Believe me; it’s a game-changer!
Step 2: Cook the Noodles
- Bring 237 mL of water to a boil in a wok. Add the fresh egg noodles and cook per the package instructions, usually around 3-4 minutes. Tip: Stir them occasionally to prevent sticking. Once done, drain and set aside. You’ll want them slightly undercooked to soak up the sauce later.
Step 3: Sauté the Aromatics
- In the same wok (this adds flavor!), heat a tablespoon of oil over medium-high heat. Add the minced garlic and chopped green onions. Cook until fragrant, around 30 seconds. Be careful not to burn the garlic; it can turn bitter.
Step 4: Add the Vegetables
- Toss in the shiitake, enoki, and king oyster mushrooms first. Stir-fry for about two to three minutes until they begin to soften. Following that, add the broccoli, carrots, celery, and red bell pepper. Continue to stir-fry for another 2-3 minutes.
Step 5: Mix in the Noodles
- Now it’s time to add the noodles to the wok. Pour your soy sauce over them and toss everything gently to combine. If you’re using sesame oil, this is the moment to drizzle it over the top. Stir and cook for another 2 minutes to allow everything to mingle nicely.
Step 6: Add Bean Sprouts
- Finally, fold in the bean sprouts and stir-fry for just a minute. They should remain crunchy.
Step 7: Serve Hot
- Your restaurant-style vegetable lo mein is ready to be plated! Garnish with extra green onions if desired.
Notes
- Freshness is Key: Use the freshest veggies you can find for a vibrant dish.
- Adjust Soy Sauce: Taste and adjust the soy sauce according to your preference for saltiness.
- High Heat: Cook on high heat to give the noodles that excellent stir-fried texture.
- Customize: Feel free to throw in any other vegetables you enjoy.
- Add Protein: If you’d like, chicken, shrimp, or tofu can be added easily.
Frequently Asked Questions
Can I make vegetable lo mein ahead of time?
Yes, you can prepare the dish ahead of time. Just store it in the refrigerator and reheat when ready to serve.
Is lo mein healthier than chow mein?
Yes, lo mein noodles are softer and typically use less oil compared to chow mein which is fried and crunchier.
Can I use leftover vegetables?
Absolutely! Leftover veggies from other meals work perfectly in lo mein.
What kind of mushrooms are best for lo mein?
Shiitake, enoki, and king oyster mushrooms are great for their varied textures and flavors, but you can use any fresh mushrooms you prefer.
Is this dish vegan?
If you omit the eggs in the noodles and ensure the sauce is vegan, the dish can easily be made vegan-friendly.
Conclusion
Making restaurant-style vegetable lo mein at home is an exciting adventure! It’s comforting, satisfying, and packed with nutrients. This dish isn’t just about food; it’s about sharing experiences and creating a symphony of flavors.
Whether you’re looking to impress guests or enjoy a quiet night in, this recipe has got you covered. So, grab your veggies and noodles, and let’s get cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more