Fiery Veggie Lo Mein (PF Chang’s Copycat Recipe)

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.

An Easy Lo Mein Recipe With a Little Heat!

PF Chang’s is my favorite Chinese restaurant, and I always order the same thing: lo mein. Sometimes I get it with chicken, sometimes just veggies. You can’t go wrong either way! The family and I like to 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.

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.

Key Ingredients You’ll Need

Lo mein noodles
Olive oil
Frozen mixed vegetables of your choice
Minced garlic
Soy sauce
Sesame oil
Sugar
Minced ginger
Sriracha

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 shiitake mushrooms, bean sprouts, broccoli, green beans, 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 egg noodles), you can use ramen noodles, 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 dark soy sauce, whatever you have on hand.

How to Make Veggie Lo Mein

Step 1: Make The Sauce

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.

Mix together all sauce ingredients in bowl.

Step 2: Cook the Noodles

Boil lo mein noodles according to package directions and then allow them to drain in a colander.

Step 3: Add Your Meats and Veggies

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.

Step 4: Assemble and Serve

Turn off the heat and add the cooked noodles to the veggies in the skillet. Then, go ahead and pour the lo mein sauce into the skillet.

Stir to coat and your veggie lo mein is done.

Stir well to coat, and that’s it! Enjoy your scrumptious vegetable lo mein!

Storing Leftovers

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.

Frequently Asked Questions

Can I make this recipe vegan?

Yes! This veggie lo mein is naturally vegetarian, and it’s easy to turn into a vegan recipe by using a sugar that doesn’t use bone char and double-checking that your noodles don’t contain egg. Everything else in the recipe is already plant-based!

What vegetables work best in veggie lo mein?

Frozen mixed vegetables are the easiest option, but fresh veggies work just as well. Bell peppers, carrots, broccoli, mushrooms, snow peas, green beans, cabbage, bok choy, or baby spinach are all great choices. Just aim for about 3 cups total.

How spicy is this lo mein?

It has a mild kick from the sriracha, but it’s easy to adjust. Use less if you’re sensitive to heat, or add more if you like things spicy. You can also drizzle extra sriracha on top when serving.