Veggie Lo Mein (PF Chang’s Copycat Recipe)
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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.
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 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
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
This recipe is featured as part of Meal Plan Monday and Weekend Potluck!
When you say sriracha, what brand/product are you using exactly? I don’t ever cook with this spice, so I just grabbed whatever the Madison publix substituted and delivered to me (a powdered spice called Sriracha seasoning), and I think it must be wrong because… I triple checked my measurements, and…. mine came out like fire lo-mein, hah! I grew up in cajun country, so I can handle spicy, but this was next-level! We are still quarantining and I miss takeout, so I’d love to try again (and get it right this time!)
Oh my goodness. I am so sorry Katey, I imagine the dry would make it to be Dire Lo-Mein! It is a liquid, similar to Tabasco sauce.
You might be the first person I’ve heard of who isn’t familiar with Sriracha. If you google the image it comes up with only one brand that I can tell. It’s a very common item in any super market. You won’t be sorry. It’s a staple in our house. We use it on eggs, any Asian dish, rice….now that I think about it we use it for anything we use hot sauce on. It’s a thick red liquid. Delicious.
Is it ok to not using Sriracha… I don’t do spicy… I didn’t know what this was so my daughter told me..
It would just mean a little less kick and flavor but I think it would be just fine without it.
Enjoy!
The sauce is similar to what I marinate tofu in. Very tasty!
Made this for supper tonight – it was a hit! I made one mistake, over-salted the water I cooked the lo mein noodles in….. that coupled with the soy made this dish over-salty for me. But this was my fault, the noodles absorbed a LOT more salt than anticipated. The sauce was spot-on. Well done, Christy!
I am glad you liked it Debbie, so sorry you added too much salt though. I tend to like a little extra from time to time!
I know it says to serve immediately, but I am unable to so today, is it ok to refrigerate for a few hour and then eat? I know the noodleS will absorb the sauce!
We do reheat it sometimes and it works out just fine.
This looks SO delicious! I can’t wait to try this. Thank you, Christy!
Thank you so much Wayne, I hope you get to give it a try soon!!
Is that fresh ginger or dried? we never have fresh around when we need it.
Thanks
Conni
Fresh is the best but I always go with what I have on hand.
Good morning Christy! This was a winner! Although I’ve heard good things about, I have never eaten at P.F. Chang’s, therefore I don’t have a point of reference as to if the recipe is similar to their recipe. What I can tell you, is that if I never get the opportunity to eat at P.F. Chang’s, this homemade lo mein recipe will more than make up for it. I used fresh shredded carrots and broccoli florets, and added some chicken tenderloins cut into bite-sized pieces. With adding the veggies and some chicken, I probably should have increased the amount of sauce, but it was still awesome as is! Next time, I might toss some pineapple in. Thank you!