Vegetable Lo Mein

Grocery shopping can be a pain and chore (especially when you should be spending your time trying to make a dent in your pile of reading…), but sometimes I can love spending time wandering around the store, searching for inspiration from ingredients and finding sales.

Back in Houston, I loved visiting our local Asian grocery store.  I especially had fun exploring their bakery full of pastries and their deli with pork, duck, dumplings, congee, and more.  This lo mein was a result of my last trip to the store before moving.  I discovered real lo mein noodles and was determined to replicate the take out dish at home.

Lo mein is a classic dish at every Chinese take out restaurant.  I’ve eaten a lot of lo mein out of cardboard containers- some good, some bad.  I’ve learned to love the soft, doughy noodles and the crunchy vegetables lightly coated in sauce.  I’ve made this recipe with all vegetables but stir fry shrimp, chicken, or beef can be added in as well.

The good news is I have seen some smaller Asian grocery stores here in Lubbock, so maybe I will be eating lo mein again soon.


12 ounces lo mein noodles
2 tablespoons oyster sauce
1/4 cup soy sauce
1/2 cup chicken stock
1-2 tablespoons canola oil, divided
1/2 onion, thinly sliced
3 cups sliced shitake mushrooms
25 snow peas, trimmed
3 carrots, julienned
1 cup water chestnuts
2 cups chopped baby corn
3 cloves garlic, minced.
3 scallions, chopped
3-4 tablespoons sesame oil


Prepare lo mein noodles according to package. Set aside.

In a small bowl, whisk oyster sauce, soy sauce, and chicken stock together.  Set aside.

Heat a large wok with 1/2 tablespoon canola oil.*  Add onion and stir fry for 2 minutes.  Add mushrooms and snow peas and cook for 5-6 minutes.  Add carrot and cook for 3 minutes.  Add water chestnuts, baby corn, and garlic.  Stir fry for 1-2 minutes.  Add lo mein noodles to pan and toss.  Cook for 1-2 minutes, depending on how al dente your lo mein noodles are.  Stir in sauce and toss to coat.  Remove from heat and stir in scallions and sesame oil.

Serves 3-4.

*Start with 1/2 tablespoon of canola oil but add more as needed when you add additional vegetables.

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