Veggie Lo Mein (PF Chang’s Copycat Recipe)
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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.
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.
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
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.
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.
Turn off the heat and add the cooked noodles to the veggies in the skillet.
Pour lo mein sauce into the skillet.
Stir well to coat and that’s it!
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 mushrooms, bean sprouts, broccoli, , 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 ), 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 , whatever you have on hand.
Here are more easy Asian-inspired supper recipes:
Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)
Easy Crock Pot Chicken Lettuce Wraps
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
This recipe is featured as part of Meal Plan Monday and Weekend Potluck!
Thank you so much for sharing this recipe. My grandson loves chicken lo mein and now I can prepare it for him. Figuring out the right blend of sauce ingredients was genius on your part.
Thank you so much, I hope you get the chance to give it a try soon!!!
What brand of soy sauce do you all use?
Thank you,
Marla
La Choy is our favorite 🙂
Thank you for this recipe! Honestly, I am always eyeing the expensive frozen bags of Chinese foods, but my budget does not allow me to try them. I never knew that I could make it myself with pantry staples! We are having fancy lo mein TONIGHT!
🙂 I hope y‘all enjoy it Kelly!!!
You aren’t missing anything by not using those expensive frozen Chinese meals. They aren’t good and definitely not worth the money. Southern Plate versions are much better, though this Lo Mein would be lots better with fresh vegetables than frozen, but it’s a trade-off to save time or money, right? Maybe a bag of the fancier frozen Asian vegetables would be a compromise. I appreciate that Christy understands!
could you also add to the recipes the amount of people each recipe should feed.
That would be very helpful.
Hi Nancy! Serving sizes vary so much for different individuals that it makes it hard for me to determine amounts for different families. I have had people complain in the past when I said something feeds my family of 4 that it wouldn’t feed their family of 2, or 3, or 6.
Oh my, is this the new look of your website? Is the vocabulary going to be lasting? I hope that the answer to both is a big “yes”! It’s up-to-date and very 2020. Great job and just hope that it continues.
Wow, this is my kind of dish! I need to make this soon. I know my husband and stepson would love this, too. 🙂
I sure hope the opportunity to make it does come soon!! Can’t wait to hear if y’all love it as much as we do Aileen!!
Love this recipe
If I choose to use shrimp, at what point would I cook them? I would think the shrimp would overcook if done as chicken or beef.
I’m thinking with the veggies.
Please advise!!
Hi Carol! I am afraid that is something you would have to figure out. We don’t eat seafood so I am unsure of what the cooking times would be.
My daughter was craving PF changs and I found this recipe. She said ‘we never have to order this again- its soooo good’. Thx for sharing!!!!
Thank you so much Sabrina!!!
Toasted sesame oil or just sesame oil. What brand did you use? Thanks
We are making this for lunch today. Thank you!!
I hope you love it as much as we do!