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.
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!
- Lo mein noodles (found in the Asian section of grocery stores).
- Olive oil
- Frozen mixed vegetables of your choice
- Minced garlic
- Soy sauce
- Sesame oil
- Minced ginger
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!
- 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.
- 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 mushrooms, bean sprouts, broccoli, , 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 ), 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 , whatever you have on hand.
Here are more easy Asian-inspired supper recipes:
Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)
Easy Crock Pot Chicken Lettuce Wraps
- 8 ounces lo mein noodles
- 2 tablespoons olive oil
- 1 bag frozen mixed veggies of your choice
- 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
- 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.
This recipe is featured as part of Meal Plan Monday and Weekend Potluck!
Have been hunting for a lo mein recipe and many out there but too complicated and just not for me. Then your newsletter arrived and I had to give it a try. Wow. Better than the restaurant’s and if I could give it 10 starts I would. I was a little hesitant about the addition of the hot sauce but trusted and so glad I did. Shared it with a shut in friend and she raved too. Thank you so much for sharing your passion for good food. Maybe I’ll have some left overs for breakfast. Hmmmm.
Wow thank you so much for sharing that with me Jeannine! That just made my day! I’m so glad you were able to share a great meal with someone who it sounds like really appreciated it.
Made this last night. Absolutely delicious! My family loved it too and said this is a keeper. I added 1 lb of chicken tenders and doubled the sauce just for our personal liking. I didn’t have sriracha so had to substitute 1/4 tsp of crushed red pepper flakes. Added the perfect amount of heat. Thank you for a wonderful recipe! Look forward to looking thru your other recipes as well. 🙂
So happy to hear that Meredith! Warms my heart 🙂
Thank you for commenting and hope you find other recipes that you enjoy as well
Wonderful to hear and I like your additions and substitute. Thank you for commenting and rating 🙂
Dumb question…I have food allergies and cannot use soy or any other other soy alternatives. Do you think the sauce would be okay without the soy?
Wish I had a good answer for you 🙁 I have not made it without the soy so I can’t tell you whether it would be good or not. I have heard of ppl using
coconut aminos instead but can’t tell you how it would taste. If you try it without please let me know what you think.
This recipe was fantastic! Thank you!
So glad you love it Emily!
Made 3.5 lbs. of this for daycare lunch today!! I used fresh veggies. It was delicious..taking the recipe home!!
Oh, that sounds wonderful. I am so glad that worked out for kids! Thank you for the comment and for the rating. You are truly appreciated!
Made this for supper tonight. Still. Favorite with the fam!
So wonderful to hear from you! Thanks for sharing and for stopping by 🙂