Vegetable Lo Mein with Supermarket Noodles
Make vegetable lo mein with spaghetti or wheat noodles, cabbage, carrot, bell pepper, mushrooms, soy sauce, garlic, ginger, and oyster sauce alternatives.
oyster sauce or vegetarian mushroom oyster sauce: 1 tbsp (optional).
Boil noodles until just tender. Drain, rinse briefly if sticky, and reserve a little noodle water.
Cook cabbage, carrot, bell pepper, mushrooms, garlic, and ginger until the vegetables soften but keep bite.
Add noodles, soy sauce, oyster sauce if using, sesame oil, and a splash of noodle water. Toss until glossy.
Spaghetti, linguine, dried wheat noodles, or ramen-style noodles all work.
Bagged coleslaw mix can replace sliced cabbage and carrot for a shortcut.
Use vegetarian mushroom oyster sauce or extra soy sauce for a meat-free version.
Use spaghetti or linguine when Chinese wheat noodles are unavailable.
Use any quick-cooking vegetables, including broccoli, snap peas, or spinach.
Use hoisin plus soy sauce if oyster sauce is unavailable.
Noodles: Spaghetti, Linguine, Dried wheat noodles. Cook noodles just until tender so they do not break when tossed in the skillet.
Cabbage and carrot: Bagged coleslaw mix, Napa cabbage, Broccoli slaw. Coleslaw mix is the fastest shortcut and works well for weeknights.
Oyster sauce: Vegetarian mushroom oyster sauce, Hoisin plus soy sauce, Extra soy sauce. Use vegetarian mushroom oyster sauce for the most useful meat-free version.
Yes. Spaghetti or linguine are practical substitutes when Chinese wheat noodles are unavailable.
It can be vegetarian if you use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and a little hoisin.
Cabbage, carrot, bell pepper, mushrooms, broccoli, snow peas, and spinach all work because they cook quickly.