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VEGETABLE LO MEIN WITH CABBAGE AND MUSHROOMS centered hero view, clean and uncluttered
Thomas Baker

Vegetable Lo Mein with Cabbage and Mushrooms Recipe Easy

This Vegetable Lo Mein with Cabbage and Mushrooms is a quick and flavorful dish that combines tender lo mein noodles with fresh vegetables and savory sauces. Perfect for a main or side dish, this Chinese-inspired recipe brings vibrant textures and rich flavors together in just 30 minutes.
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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 onions and cook until they start to soften, about a few minutes.
  3. Stir in the minced garlic and sauté for another minute to release the flavor.
  4. Toss in the carrots and Chinese cabbage, then pour in the remaining tablespoon of oil.
  5. Stir everything together and let the vegetables cook down for a few more minutes.
  6. Incorporate the sliced mushrooms and continue stirring as they soften for 2 to 3 minutes.
  7. Splash in the shaoxing wine and mix to combine.
  8. Add the cooked noodles and 2 tablespoons of the reserved pasta water, tossing gently.
  9. Pour in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar, and salt.
  10. Mix all ingredients thoroughly and taste; adjust seasoning if necessary.
  11. Finally, fold in the scallions and give it one last toss before serving.
  12. Serve immediately while the dish is hot and fresh.

Notes

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