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VEGETABLE LO MEIN WITH CABBAGE AND MUSHROOMS centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.