Veggie Lo Mein (PF Chang's Copycat Recipe) (2024)

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This copycat version of PF Chang’s veggie lo mein recipe includes lo mein noodles and mixed vegetables cooked in a deliciously sweet yet spicy sauce.

Veggie Lo Mein (PF Chang's Copycat Recipe) (1)

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PF Chang’s is the favorite restaurant of my husband and daughter and both of them always order the same thing: lo mein. Sometimes they get it with chicken, sometimes just veggies, but they are still pretty predictable. We go there for special occasions and as a treat from time to time but a couple of times a month I make their favorite stir fry at home and they are just as happy.

Of course, this is not PF Chang’s actual recipe. I wouldn’t even know where to start to get that! But it is my version and we think it’s a dead ringer. This is a budget-friendly stir fry to make for a crowd and from my experience, one that really impresses the teenage crowd!

My healthy veggie lo mein is for my vegetarian and vegan friends. It’s so quick and easy to make and will be ready to eat in just 20 minutes. It’s made with lo mein noodles and the frozen mixed vegetables of your choice. But the most delicious part is the lo mein sauce, which is sweet, spicy, and so good! It includes garlic, soy sauce, sriracha, ginger, sesame oil, and sugar. What a combo, right?

I hope you enjoy this easy veggie lo mein recipe as much as my family does! Make sure you check out some of my other Chinese recipes like Beef and Broccoli,Chicken With Fried Rice Easy Peasy, or Crockpot Cashew Chicken.

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Recipe Ingredients

  • Lo mein noodles (found in the Asian section of grocery stores).
  • Olive oil
  • Frozen mixed vegetables of your choice

Sauce

  • Minced garlic
  • Soy sauce
  • Sesame oil
  • Sugar
  • Minced ginger
  • Sriracha

Helpful Kitchen Tools

How to Make Veggie Lo Mein

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Begin by mixing up your sauce. Place all ingredients in a small bowl and whisk or stir together until blended and sugar is dissolved. Set this aside.

Hint: I usually double or triple this and put the rest in a jar in the fridge. Then I can just cook up some noodles and veggies for a quick meal later. This sauce easily keeps a few weeks in the fridge.

Boil lo mein noodles according to package directions and then allow to drain in a colander.

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Heat about two tablespoons of olive oil in a large skillet over medium-high heat.

If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center.

Then, add frozen veggies and cook, stirring often, until heated through and tender.

If you’re not adding meat, just take out the sentence in italics and proceed with instructions.

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Turn off the heat and add the cooked noodles to the veggies in the skillet.

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Pour lo mein sauce into the skillet.

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Stir well to coat and that’s it!

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Enjoy your scrumptious vegetable lo mein!

Storage

  • Store lo mein noodle leftovers in an airtight container in the fridge for up to 5 days. Reheat either on the stovetop or in the microwave.
  • You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Notes

  • You can easily substitute the sugar for brown sugar, coconut sugar, maple syrup, or honey.
  • As mentioned, you can easily add meat to this vegetable lo mein recipe, like chicken, beef, shrimp, or even tofu.
  • Use whatever frozen or fresh vegetables you like, as long as it equals about 3 cups in total. Options include red bell pepper, carrot, Baby Bella or shiitake mushrooms, bean sprouts, broccoli, green beans, and snow peas. You may also want to add a leafy vegetable like shredded cabbage, baby spinach, or bok choy.
  • Garnish with chopped green onion or sesame seeds.
  • If you can’t find traditional lo mein noodles (thin egg noodles), you can use ramen noodles or spaghetti or linguini in a pinch.
  • For gluten-free lo mein, use rice noodles or gluten-free spaghetti noodles.
  • You can use either light or dark soy sauce, whatever you have on hand.

Here are more easy Asian-inspired supper recipes:

Chicken With Fried Rice

Easy Crock Pot Chicken Lettuce Wraps

Crock Pot Cashew Chicken

Beef and Broccoli

Rice Noodle Recipes

Veggie Lo Mein (PF Chang's Copycat Recipe) (12)

Veggie Lo Mein

This copycat version of PF Chang's veggie lo mein recipe includes lo mein noodles and mixed vegetables cooked in a deliciously sweet yet spicy sauce.

Print Recipe Pin Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Main Course

Cuisine: Chinese

Keyword: noodles

Servings: 4 people

Calories: 78kcal

Ingredients

  • 8 ounces lo mein noodles
  • 2 tablespoons olive oil
  • 1 bag frozen mixed veggies of your choice

Sauce

  • 1 tablespoon minced garlic
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil this makes a huge difference
  • 1 teaspoon minced ginger
  • 1 teaspoon sriracha

Instructions

  • In a small bowl, whisk together the soy sauce, sugar, sesame oil, garlic, ginger, and sriracha. Set aside.

    1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, 1 teaspoon minced ginger, 1 teaspoon sriracha

  • In a large pot of boiling water, cook the lo mein noodles according to package instructions. Drain well.

    8 ounces lo mein noodles

  • Heat about two tablespoons of olive oil in a large skillet over medium-high heat. If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center.Then, add frozen veggies and cook, stirring often, until heated through and tender.

    2 tablespoons olive oil, 1 bag frozen mixed veggies of your choice

  • Stir in the cooked noodles and sauce mixture, and gently toss to combine. Serve immediately.

Nutrition

Calories: 78kcal

Tried this recipe?Mention @southernplate or tag #southernplate!

Veggie Lo Mein (PF Chang's Copycat Recipe) (13)

This recipe is featured as part of Meal Plan Monday and Weekend Potluck!

Veggie Lo Mein (PF Chang's Copycat Recipe) (2024)

FAQs

What is vegetable lo mein sauce made of? ›

Lo mein sauce is made of sesame oil as the base. You can then make it fancy by adding garlic, ginger, and oyster sauce too. Or you can keep it super simple and only add some soy sauce and olive oil. Vegetables.

What's in PF Chang's lo mein? ›

What's better than Lo Mein noodles mixed with succulent, all-natural* chicken raised without antibiotics; delectable veggies—like carrots, celery, onions and peas—and savory shiitake mushrooms? Covering it all in an irresistibly delicious garlic and ginger sauce.

What makes lo mein taste like lo mein? ›

The defining feature of any lo mein dish is the sauce, so make sure you take the time to get it right. Using dark soy sauce will give the lo mein color and a bolder taste while adding light soy sauce will give the dish some extra saltiness and flavor without staining the noodles darker.

What is the difference between vegetable chow mein and vegetable lo mein? ›

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, and lo mein is tossed. The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles' softness.

What kind of noodles are used for lo mein? ›

You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.

Is the vegetable lo mein at PF Chang's vegan? ›

Signature Lo Mein can be made vegetarian. When ordering, tell your server you'd like the Vegetable Signature Lo Mein. P.F. Chang's Vegetarian items do not contain any meat ingredients, but may contain dairy and eggs.

What is the difference between chow mein and lo mein flavor? ›

Ingredients Used In Chinese Noodle Dishes

Chow mein sauce lightly coats the noodles. Lo mein is saucier and the sauce is often thickened. A great thing about both dishes is that they can be customized to your taste, whether you make them at home or order out.

What gives lo mein its smoky flavor? ›

The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles.

How do you thicken lo mein sauce? ›

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

What is hoisin sauce used for? ›

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

Is vegetable lo mein healthy for you? ›

This vegetable lo mein recipe is much healthier than takeout. One bowl is only 335 calories with 16 grams of protein and 12 grams of fiber. Plus, it's a fantastic source of vitamins and minerals from all the veggies.

What is healthier fried rice or lo mein? ›

So what's the healthier order, fried rice or lo mein? Short answer: lo mein. Yes, both dishes usually come slathered in sauce, but the rice offers the unfortunate double-whammy of being fried in oil first.

Which is healthier chow mein or lo mein? ›

From a nutritional standpoint, lo mein is better than chow mein, hands down. "Lo mein would be considered more nutritious because the noodles are not fried and there is less oil used in the cooking," Jaelin says. "Lo mein has less than half the calories and fat found in chow mein.

What is the difference between chow mein and lo mein sauce? ›

Meanwhile, vegetables and meat or seafood are stir-fried, then everything gets tossed together with a sauce before serving. (That's another distinction between chow mein and lo mein: Lo mein is a saucy dish, while chow mein is typically drier or less liquid-y.)

What is Chinese chow mein sauce made of? ›

Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.

What does lo mein sauce taste like? ›

What does Lo Mein taste like? Lo Mein is slightly sweet and savory because garlic, ginger, soy sauce, and oyster sauce are tossed lightly with a sesame oil base during the cooking process.

Why does lo mein taste so good? ›

Lo mein consists of soft, boiled noodles that are stir-fried with various vegetables, meat, and sauce. The noodles used in lo mein are typically thicker and egg-based. The resulting dish has a softer texture and a slightly chewy bite. The sauce in lo mein is usually savory and rich.

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