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They’re back…….

Spring Vegetable Lo Mein-1

No, I am not talking about the Asian foods. Although, they’re definitely back. I mean, what, its been like a whole two weeks since my last Asian dish. General Tso’s Chicken anyone? It’s so, so, so good!

What I am talking about is my family. I can not believe I never told you guys this, but all last week the whole family was gone! It was glorious. The house was quiet, clean and just still. I had it all to myself. Which meant I blasted country music while I worked and maybe did a little dance or two after these and these were completed.

Don’t judge. You know you do it to!

Spring Vegetable Lo Mein-10

But now they’re back.

The house is a mess and Asher is currently talking my ear off. She is all upset because she can’t erase the blue line that somehow goes all the way across the picture she drew for me at school. It’s a tear feast.

And yes, this is currently all happening as I type this. Real professional, huh?

Spring Vegetable Lo Mein-5

Ah, aren’t large families just the best!!

No, but in all seriousness as much I loved all the quiet, I sure did miss my best little buddy! Cooking without Asher is just not the same!

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Alright, alright. I am done boring you to death. On to the good stuff! And trust me this Lo Mein is good!

And so easy! I love easy meals. Especially easy meals that totally scream Spring and have lots and lots of colors. I’ll take some color anywhere I can get it cause I ‘m sure as heck am not going to get it from spring flowers. I am currently looking at a fresh coating of snow. Yes, snow! Welcome to Colorado in the Spring. Actually, I heard Utah got some too. You know what else I heard?

New York was 80 degrees yesterday!! Say what! 80 degrees, come on that’s just mean.

Spring Vegetable Lo Mein-9

My love for Asian foods is growing and growing. Every new dish I make turns out so good. So much flavor, so much color and most of them are so quick. From start to finish this took me twenty minutes. In the directions I say twenty-five cause I was working like a Speedy Gonzales, but it can definitely be done in twenty.

The Lo Mein Noodles are really similar to spaghetti, so if you want to make this tonight and don’t want to run to the store, just use spaghetti. I am pretty sure everyone thought it was spaghetti anyway. And I have a feeling you’re gonna want to make this tonight. It super, super easy, low maintenance and delicious! Oh and it’s pretty healthy too!

Spring Vegetable Lo Mein-11

Spring Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Servings
Calories Per Serving: 269 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 ounce package dried lo mein noodles 10
  • 2 tablespoons sesame oil
  • 1/2 cup small head cabbage thinly sliced (1 )
  • 1 red bell pepper thinly sliced lengthwise
  • 1 red orange pepper thinly sliced lengthwise
  • 1/4 pound mushrooms stems discarded and caps thinly sliced, any variety is fine
  • 6 ounces snowpeas trimmed (I never trim mine, but you might want to), maybe about a cup and a half
  • 1 carrot peeled and cut into matchsticks
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoon toasted sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon sambal oelek optional
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced or grated
  • 2 cups cooked chicken sliced into bite-size pieces (optional, I made this with the chicken)
  • 1/4 cup chopped cashews for sprinkling, or peanuts
  • fresh cilantro chopped, for garnish


  • Bring a large pot of water to a boil. Add the noodles to the boiling water and cook according to package directions. Drain and set aside.
  • Meanwhile, in a large, heavy skillet or wok (you want it big guys), heat the sesame oil over high heat. When the pan is hot add the red pepper, orange pepper, mushrooms, snowpeas and carrots. After about 3 minute add the cabbage . Stir fry for 2-5 minutes longer or until the vegetables have just begun to soften, but have not lost their crunch. This took me about 5 minutes.
  • While the vegetables cook combine the soy sauce, rice vinegar, toasted sesame oil, fish sauce, sambal oelek, ginger and garlic, Whisk to combine and set aside.
  • When you feel the vegetables are ready add the sauce and stir fry for a 2-3 minutes to cook the garlic and ginger. Add the noodles (and chicken, if using) and toss well. Stir fry for one more minute and then remove from heat. Serve immediately and garnish with chopped fresh cilantro and chopped cashews.
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Spring Vegetable Lo Mein-12

I must be off now, Asher needs her nails re-painted…..I think we are on the third coat.

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  1. Yeah for a quiet house and dance parties by yourself! This dish looks awesome Teighan, pinning now. My husband loves lo mein and would be in heaven if I made it for him at home. Thanks for the recipe. 🙂

  2. I love a quiet house. My favorite days are when no one is home. 🙂 This Lo Mein looks good!

  3. haha, I remember when I was living with my family, definitely nice to have peace and quiet to do what you want to do without explaining it or trying to shoo them out of the kitchen. I love a good lo mein and yours looks divine!

  4. I think it would take me a lot longer than 25 minutes because I’m a slow vegetable prepper. Any suggestions?

    1. Oh, man. Hum. I dont recommend pre-cute, but invest in a good sharp knife! You will be surprised what a difference it makes!

    1. I bet!! Your are probably eating nasty hospital food! Hope things are going well and thanks so much for reading Marla!

    1. Not really, but honestly you can just leave it out and replace it with mor say saue! Hope you love it!

  5. Lo Mein anything is great! It’s actually my go to meal when I eat Chinese food and I’m all giddy about this vegetable dish.

  6. I love this! I adore Asian food and have never tried making it at home. The idea of trying out a new ethnic recipe and making it a little healthier than the take out gets me alllll excited! Very cool, girly!