Recipe by sal
"Crisp and tasty stir fried vegetables in a soy and oyster sauce, served over Chinese noodles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry Chinese noodles
chopped fresh mushrooms
1 (8 ounce) can
bamboo shoots, drained
I read through this and thought it sounded more like a good place to start, rather than a recipe that can stand alone well. So I added more veggies, like carrots, pea pods, broccoli, water chestnuts, onions, and baby corn, then enhanced the flavor by adding minced ginger root, which I think really made the dish, not to mention took the emphasis off the nasty-smelling oyster sauce. And it turned out absolutely faboo!!!
I really hate to rate a recipe so low. I followed this recipe exact except for adding some baby corn, a bit of sesame oil & a dash of hoisen sauce. This is not authentic vegetable lo mein, it reminded me of vegetable soup, without broth or flavor. There seemed to be too much of an overall broth taste, that was not appetizing at all. Maybe I could have saved this by really dousing it with soy sauce, but I just ended up tossing it out. This was not liked at all, I will not make this again, I'm sorry (:
it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain
This dish was quite tasty. We added a bit more soy sauce, and also soy paste and sesame oil (available at Asian Grocers). We also added fried tofu, green onions and a can of water chestnuts. This dish was so yummy that we will add this to our monthly menu. I am sure the dish would be great as is, but we just wanted to add a few more items.
BTW the amount of spice was just right. A bit of heat, but not too much.
Very quick but surprisingly good..very good base recipe especially for the simple flavor. I've made it twice now, once as posted, and once juiced up a bit on spices...both were good.
Like others have said, a good basic recipe. I wound up doubling the soy and oyster sauces, plus I substituted cornstarch for flour (and used more of it) so it wouldn't be so thin. I recommend undercooking your noodles slightly so that they can finish in the sauce without being overdone.
Great recipe. I used broccoli instead of bean sprouts and less cayenne.
I make lo mein dishes often but I have to say this one had no flavor what so ever
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Lo Mein
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 283
** Calories from Fat: 18
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make tender chicken and mushrooms with saucy Asian-style noodles.
See how to make a classic Chinese-American noodle dish.
See how to make a healthy, rustic Italian-inspired pasta.