Vegetable Lo Mein with Cabbage and Mushrooms Recipe Easy

When the weather starts to cool and you want something warm, savory, and packed with vegetables, nothing hits quite like vegetable lo mein with cabbage and mushrooms. The noodles soak up all that garlic-ginger sauce, the cabbage gets just tender enough to still have a little bite, and the mushroomsthey turn silky and rich. It’s the kind of dinner that feels like takeout but tastes so much fresher.

I started making this back in culinary school when I was craving something cozy but didn’t want anything heavy. One night I tossed together whatever vegetables I had, and the combination of crispy cabbage and earthy mushrooms completely won me over. The trick is getting your pan really hot before you add the noodlesthat’s what gives them those slightly charred edges. After testing this dozens of times over the past decade, I can tell you it’s become one of those recipes I make on repeat.

Olivia Farnsworth

Vegetable Lo Mein with Cabbage and Mushrooms Recipe Easy

Enjoy a delicious and easy-to-make Vegetable Lo Mein with Cabbage and Mushrooms that combines fresh veggies and flavorful sauces for a satisfying Chinese main or side dish. This recipe features tender lo mein noodles tossed with crisp cabbage, earthy mushrooms, and a savory blend of soy and oyster sauces, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tablespoons vegetable oil split
• 1 small onion sliced thin
• 1 clove garlic minced
• 1 cup carrots sliced thin or julienned
• 2 to 3 cups Chinese cabbage sliced into thin strips or shredded
• 1 (8 oz.) package mushrooms shiitake or cremini, sliced
• 1 teaspoon shaoxing wine
• 1/2 lb. lo mein noodles cooked al dente, reserve 1/2 cup pasta water
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce or regular soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/8 teaspoon salt
• scallions sliced into long strips

Method

 

1. Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the thinly sliced onion and sauté until it softens, about 3 to 4 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Toss in the carrots and shredded cabbage, then drizzle with the remaining tablespoon of vegetable oil.
5. Stir and cook the vegetables for several minutes until they start to soften.
6. Add the sliced mushrooms and cook everything together for 2 to 3 minutes.
7. Pour the shaoxing wine into the pan and mix well to combine.
8. Add the cooked lo mein noodles along with 2 tablespoons of the reserved pasta water.
9. Sprinkle in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar, and salt.
10. Toss all ingredients thoroughly and taste; adjust seasoning if needed.
11. Finally, fold in the sliced scallions and give everything one last good stir.
12. Serve immediately and enjoy your homemade Vegetable Lo Mein while it’s hot.

Notes

• *If using fresh lo mein noodles, cook them al dente or slightly underdone since they will continue cooking in the wok and you want to avoid overcooking.

Why You’ll Love This Vegetable Lo Mein

This noodle dish hits all the right notes when you want something quick, warm, and packed with vegetables. The crispy cabbage adds crunch, the mushrooms turn silky and savory, and those noodles soak up every bit of sauce. It’s comfort food that actually makes you feel good afterward.

• Ready in 30 minutes: Perfect for busy weeknights when takeout feels tempting but you want something fresher.
• Veggie-packed: Cabbage, carrots, mushrooms, and scallions give you color, texture, and nutrition in every bite.
• Balanced flavors: The combination of dark soy sauce, hoisin, and a touch of sugar creates that sweet-savory taste you crave.
• One-pan wonder: Everything cooks in your wok or large skillet, so cleanup is a breeze.

What You’ll Need

Most of these ingredients are pantry staples or easy to find at your regular grocery store. The key players are your noodles, fresh vegetables, and a few simple sauces that build all that flavor. If you’ve never cooked with shaoxing wine before, it’s worth picking up a bottleit adds a subtle depth that regular cooking wine just can’t match.

How to Make It

The secret to great vegetable lo mein with cabbage and mushrooms is cooking everything over high heat and working quickly. You want those vegetables to stay crisp and the noodles to pick up a little char. Start by heating your wok until it’s really hotthat’s what gives you restaurant-quality results at home.

Tips for Perfect Lo Mein Every Time

Don’t overcook your noodles. After years of testing noodle dishes, I’ve learned that slightly undercooked noodles are your best friend here. They’ll finish cooking in the wok and won’t turn mushy. Reserve that pasta water, tooit helps the sauce cling to every strand.

• Get your wok screaming hot: This is what gives you those charred, slightly crispy edges on the vegetables and noodles.
• Prep everything first: Once you start cooking, it moves fast. Have your sauces measured and vegetables sliced before you turn on the heat.
• Taste and adjust: Every brand of soy sauce is different. Start with the recipe amounts, then add a little more hoisin if you want it sweeter, or a splash more light soy sauce for saltiness.

How to Serve and Store

Serve this straight from the wok while it’s still hot and glossy. It’s perfect on its own for a light dinner, or you can pair it with some crispy tofu or a simple egg drop soup if you’re feeding a crowd. Leftovers actually reheat beautifullyjust add a splash of water to loosen the noodles.

Pro Tip: If the noodles seem dry when reheating, add a splash of vegetable broth or water and toss over medium heat until they loosen up and get glossy again.

Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!

FAQs (Vegetable Lo Mein with Cabbage and Mushrooms)

Final Thoughts

You’ll love how this vegetable lo mein with cabbage and mushrooms turns outthose noodles get just the right amount of char, the cabbage stays crisp-tender, and everything comes together in about thirty minutes. It’s the kind of dinner that feels special but doesn’t ask much of you after a long day.

If you want a little protein, toss in some scrambled eggs or crispy tofu at the end. I learned from my grandmother to always save a bit of pasta waterit’s magic for loosening up the noodles if they get too tight. Leftovers reheat beautifully in a hot skillet with just a splash of water, and honestly, they taste even better the next day when all those flavors have had time to mingle.

I’d love to hear if you made this your owndid you add extra ginger, or maybe toss in some snap peas? Drop a comment or share a photo, and if this recipe made your week a little easier, save it for someone you love. Here’s to cozy bowls and kitchens that smell like garlic and soy sauce.