Veggie lo mein

    25 min

    Crunchy stir fried vegetables in a soy and oyster sauce, served over Chinese noodles.

    47 people made this

    Serves: 6 

    • 500g (1 1/4 lb) Chinese egg or lo mein noodles
    • 50g (2 oz) fresh mushrooms, chopped
    • 1 (220g) tin bamboo shoots, drained
    • 2 stalks celery, chopped
    • 50g (2 oz) beansprouts
    • 1 clove garlic, chopped
    • 1 teaspoon salt
    • 250ml (9 fl oz) vegetable stock
    • 1 teaspoon caster sugar
    • 250ml (9 fl oz) water
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon plain flour

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Add noodles and cook about 2 to 4 minutes; drain.
    2. In a large frying pan or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, beansprouts and garlic. Mix in salt, stock, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.

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    Reviews in English (36)


    Used a pack of stirfry veg so left out the extra water. Yummy.  -  22 Jun 2012


    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!!!  -  17 May 2004  (Review from Allrecipes US | Canada)


    it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain  -  18 Nov 2007  (Review from Allrecipes US | Canada)