Kitchen Main Dish One Pot Meal Side Dish Vegetable

Vegetable Lo Mein

By Bobby Lozano & Heather Anzallo

The next time cravings for Chinese Lo Mein hits, whip up this quick Asian noodle stir-fry in the comfort of your own kitchen. You can use any type of noodles and vegetables you prefer or have available in your fridge and make it your own.


Print Recipe
  • 16 oz Udon noodles, or any type of noodles
  • 1/4 cup canola oil


  • 1/2 yellow onion, julienned
  • 1 red bell pepper, julienned
  • 1 cup red cabbage, roughly chopped
  • 1/2 cup carrots, sliced
  • 1/4 cup broccoli florets
  • 1/4 cup Brussel sprouts, halved
  • 1 1/2 cup coleslaw mix


  • 1/3 cup low-sodium soy sauce
  • 1 1/2 Tbsp Tsunami Spin seasoning
  • 1 tsp toasted sesame seeds (or sesame oil)
  • 1/2 tsp garlic powder


  1. In a small bowl, combine soy sauce, Tsunami Spin seasoning, sesame seeds (or sesame oil), garlic and mix well
  2. If you’re using dried noodles, cook according to package directions, drain and set aside
  3. Heat oil on high heat in a wok or large heavy skillet. To tell when the oil is ready, put tip of the wooden spoon handle into the oil, and when bubbles appear, it is ready (approximately 1 minute)
  4. Add onions and sauté for one minute
  5. Add red pepper and sauté another minute
  6. Add all other vegetables. Sauté 2 minutes
  7. Stir in salt and cook until vegetables are almost crisp tender, stirring occasionally – depending on the heat of your cooktop, this can be anywhere from 3 to 8 minutes
  8. Add noodles to the middle of the wok
  9. Pour sauce mixture directly onto the noodles and mix well
  10. Cook another 3 minutes, until vegetables are crisp tender and noodles are heated through