There’s something deeply satisfying about silky noodles tangled with tender cabbage and earthy mushrooms, all glossed in a savory sauce that clings to every bite. Vegetable Lo Mein with Cabbage and Mushrooms is the kind of dish that fills your kitchen with warmth and your table with colorsimple ingredients coming together in a way that feels just right.
I first made this on a rainy March evening in 1998, when Eleanor came home from school craving “noodles like the ones we had in Chinatown.” I didn’t have much on hand, just a head of cabbage, some mushrooms, and dried noodles in the pantry. The trick I learned that nightand have used ever sinceis to cook the vegetables in stages so each one keeps its own texture and character. She ate two bowls and asked for it again the next week.
PrintVegetable Lo Mein with Cabbage and Mushrooms Recipe Easy
This Vegetable Lo Mein with Cabbage and Mushrooms is a quick and tasty dish bursting with fresh vegetables and savory noodles. Perfect as a main or side dish, it’s an easy Chinese recipe ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Servings 4
- Category: Main or Side Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
- 2 tablespoons vegetable oil split
- 1 small onion sliced thin
- 1 clove garlic minced
- 1 cup carrots sliced thin or julienned
- 2 to 3 cups Chinese cabbage sliced into thin strips or shredded
- 1 (8 oz.) package mushrooms shiitake or cremini sliced
- 1 teaspoon shaoxing wine
- 1/2 lb. lo mein noodles cooked al dente reserve 1/2 cup pasta water
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce or regular soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/8 teaspoon salt
- scallions sliced into long strips
Instructions
- Warm one tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced onions and cook until they soften, then mix in the garlic and stir for another minute.
- Incorporate the carrots and cabbage, pour in the remaining vegetable oil, and cook a few minutes while stirring.
- Toss in the mushrooms and continue cooking for about two to three minutes.
- Pour the shaoxing wine into the pan and stir everything together.
- Add the noodles along with two tablespoons of reserved pasta water, toss well, then mix in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar, and salt.
- Taste and adjust seasoning if needed, then stir in the scallions and give it a final toss before serving hot.
Notes
- If using fresh lo mein noodles, cook them al dente or slightly under as they will cook further when added to the wok to avoid overcooking
Nutrition
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Why You’ll Love This Noodle Dish
This is the kind of meal that comes together quickly but tastes like you’ve been tending it all afternoon. The cabbage softens into sweet ribbons, the mushrooms turn golden at the edges, and the noodles soak up every bit of that savory sauce made with dark soy sauce, hoisin, and a splash of shaoxing wine.
What makes it special is how forgiving it isyou can use whatever mushrooms you find, adjust the vegetables to what’s in your crisper, and still end up with something deeply satisfying. It’s a weeknight dinner that feels like a treat, and leftovers (if there are any) taste even better the next day.
What You’ll Need
The beauty of Vegetable Lo Mein with Cabbage and Mushrooms is in its simplicity. You’ll need lo mein noodles (fresh or dried), Chinese cabbage, mushrooms (shiitake or cremini work beautifully), carrots, onion, garlic, and scallions. The sauce comes together with dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, a touch of sugar, and a small splash of shaoxing wine.
Pro Tip: If using fresh lo mein noodles, cook them just until al dentethey’ll finish cooking in the wok and you don’t want them mushy. Save a little pasta water; it helps the sauce cling to every strand.
| Ingredient | Why It Matters |
|---|---|
| Dark soy sauce | Adds rich color and depth |
| Chinese cabbage | Sweetens as it cooks, stays tender |
| Mushrooms | Earthy flavor, meaty texture |
| Shaoxing wine | Brings aromatic warmth |
| Pasta water | Helps sauce coat noodles evenly |
How It Comes Together
Start by heating your wok over medium-high heat with a tablespoon of vegetable oil. Sauté the onion until it softens, then add the garlic and let it bloom for a minute. Toss in the carrots and cabbage with the remaining oil, letting everything cook until the cabbage starts to wilt and the carrots brighten. Add the mushrooms and cook until they release their moisture and turn golden.
Pour in the shaoxing wine, then add your cooked noodles along with a splash of pasta water. Drizzle in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar, and salt. Toss everything together until the noodles are glossy and every vegetable is coated. Finish with scallions and serve immediately while it’s steaming hot.
Helpful Swaps and Tweaks
One of the joys of this dish is how adaptable it is. If you can’t find Chinese cabbage, regular green cabbage or napa cabbage work just as well. Swap the mushrooms for whatever variety you have on hand, or use a mix for more texture. If you don’t have shaoxing wine, a splash of dry sherry does the trick.
| Original Ingredient | Easy Swap |
|---|---|
| Chinese cabbage | Napa cabbage or green cabbage |
| Shiitake mushrooms | Cremini, button, or mixed mushrooms |
| Shaoxing wine | Dry sherry or rice vinegar |
| Lo mein noodles | Spaghetti or linguine in a pinch |
Serving and Storing
Serve this straight from the wok while it’s hot and glossy. It’s wonderful on its own or alongside steamed dumplings or a simple cucumber salad. Leftovers keep well in the fridge for up to three daysreheat gently in a skillet with a splash of water to bring back the silkiness.
Note: The noodles may soak up more sauce as they sit, so don’t be shy about adding a little extra soy sauce or a drizzle of sesame oil when reheating.
| Storage Method | How Long It Keeps |
|---|---|
| Refrigerator (airtight container) | Up to 3 days |
| Reheat in skillet | Add 1-2 tbsp water, stir gently |
| Freezer | Not recommended (noodles get mushy) |
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FAQs ( Vegetable Lo Mein with Cabbage and Mushrooms )
Can I use fresh noodles instead of dried?
Yes, fresh lo mein noodles work wonderfully and cook much faster. Use about 12 oz fresh noodles for 8 oz dried. Reduce cooking time to 2-3 minutes and add them directly to the wok during the final toss to prevent overcooking.
What type of mushrooms work best?
Shiitake mushrooms provide the best flavor and texture, but baby bella or cremini mushrooms are excellent alternatives. Avoid button mushrooms as they release too much water. Slice them thick so they hold their shape during stir-frying.
How do I prevent the noodles from sticking?
Rinse cooked noodles immediately with cold water and toss with a teaspoon of sesame oil. This stops the cooking process and creates a barrier. Keep them slightly undercooked since they’ll finish cooking when tossed with the vegetables.
Can I make this dish ahead of time?
This recipe is best served immediately for optimal texture. If you must make it ahead, store components separately and combine when reheating. The noodles will absorb sauce over time and may become soggy when stored together.
What can I substitute for oyster sauce?
Hoisin sauce mixed with a splash of soy sauce makes an excellent substitute. For vegan options, use mushroom-based oyster sauce or a combination of soy sauce, brown sugar, and a touch of cornstarch for thickness.
In just under thirty minutes, you’ll have a beautiful bowl of Vegetable Lo Mein with Cabbage and Mushrooms that tastes like home. The noodles glisten with sauce, the cabbage melts into tender ribbons, and those golden mushrooms add just the right earthiness. It’s quick, comforting, and exactly what a weeknight should feel like.
If you want a little heat, toss in red pepper flakes with the garlic. A handful of snap peas or bok choy works beautifully if you have them. Leftovers warm up gently in a skillet with a splash of waterno microwave needed. I learned long ago that cooking vegetables in stages keeps everything bright and tender, never soggy.
I hope this becomes one of those recipes you turn to on busy evenings when you need something nourishing without the fuss. Did you grow up eating lo mein, or is this a new comfort for your family? I’d love to hear how yours turns outsave this one for the nights when you need a warm bowl and a little peace.
