Vegetarian Lo Mein

Vegetarian Lo Mein

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Lo mein is a common dish in most Chinese cuisine and its long noodles are thought to represent longevity for Chinese New Year. This flavorful vegetarian recipe brings together a combination of mushrooms, red pepper, scallions and snow peas with our rich Toasted Sesame Oil. Easily enough for four people, this dish will be a delicious departure from your standard takeout.

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  • 8 dried shiitake mushrooms (3/8 oz.)
  • 3/4 lb. fresh Chinese egg noodles
  • 3 Tbsp soy sauce
  • 3 Tbsp plus ½ Tbsp Toasted Sesame Oil, divided
  • 4 medium scallions, trimmed and thinly sliced (1/2 cup)
  • 3 medium cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 6 oz snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
  • 1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
  • 1 Tbsp oyster sauce
  • 1 Tbsp Chinese chile or chile-garlic paste

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  1. Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
  2. Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbsp of the soy sauce and the Toasted Sesame Oil, and spread on a baking sheet.
  3. When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.
  4. Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in 3 Tbsp Toasted Sesame Oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
  5. Add the snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
  6. Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce and chile paste. Cook until the sauce bubbles, about 1 minute.
  7. Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.