Description
When you want something quick but still colorful and satisfying, this Spring Veggie Lo Mein is the perfect go-to. It’s packed with crisp vegetables, tender noodles, and a light savory sauce with garlic and ginger. Everything cooks fast in one pan, making it ideal for busy weeknights or a healthy lunch prep.
Ingredients
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8 oz (225 g) lo mein noodles or spaghetti
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1 cup green cabbage, thinly sliced
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1 cup carrots, julienned or shredded
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1 cup snap peas, trimmed
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2 tablespoons oil (neutral oil for cooking; optional toasted sesame oil for flavor)
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2 garlic cloves, minced
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1 teaspoon fresh ginger, grated
Sauce
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3 tablespoons light soy sauce (or tamari)
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1 tablespoon rice vinegar
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1 teaspoon honey or maple syrup (optional)
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1–2 tablespoons water (if needed to loosen)
Garnish (optional)
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Sliced green onions
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Toasted sesame seeds
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Chili flakes
Instructions
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Cook the noodles
Boil noodles in salted water until al dente. Drain and rinse briefly with cool water to stop cooking. Set aside. -
Mix the sauce
In a small bowl, whisk soy sauce, rice vinegar, honey/maple (if using), and 1 tablespoon water. -
Heat the pan
Place a large skillet or wok over medium-high heat. Add oil. When hot, add garlic and ginger and cook for about 30 seconds until fragrant. -
Stir-fry the vegetables
Add cabbage, carrots, and snap peas. Stir-fry 3–4 minutes until crisp-tender and bright. -
Combine
Add cooked noodles and pour in the sauce. Toss well for 1–2 minutes until everything is coated and heated through. Add a splash of water if the noodles look dry. -
Finish and serve
Remove from heat. Garnish with green onions and sesame seeds if desired.
Notes
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Prep everything first — stir-fries cook fast, so have veggies and sauce ready before heating the pan.
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Use high heat for crisp vegetables, not soft or steamed ones.
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Don’t overcrowd the pan — cook in two batches if doubling.
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Add protein easily — toss in cooked chicken, shrimp, tofu, or a fried egg.
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Extra flavor boost — add a few drops of toasted sesame oil at the very end, not during high-heat cooking.