Julia’s Veggie Lo Mein

Recipe By Julia Brady


Easy to Make Noodles to Die for!

Obsessed with eating Asian noodles, our intern Julia was sick of spending up to $10 bucks a pop ordering in greasy Chinese food.  So, instead of giving up her love of Lo Mein, she mastered making a healthier Fab & Fru version instead.  Enjoy!

Serves 3-5 


  • 8 oz of Noodles (lo mein noodles, egg noodles, or Annie Chung’s Buckwheat soba noodles)
  • Light soy sauce or Tamari sauce
  • White Pepper
  • 3-5 Garlic Cloves (depending on size & taste)
  • 4-5 Scallions
  • 1 Cup Mung Bean sprouts
  • 2 Sliced Carrots (use a potato peeler for extra thin slices)
  • Ginger: fresh (1/2 inch piece minced) or 1/2 tsp of ground ginger (I actually usually prefer ground)
  • Vegetarian Oyster Sauce or Regular Oyster Sauce
  • Leen Kum Kee Vegetarian Stir Fry Sauce – optional
  • 2-3 Tbs Toasted Sesame Oil
  • Add whatever other veggies you like: broccoli, bok choy, baby corn, bamboo shoots, water chestnuts, mushrooms, red peppers, shredded cabbage, and tofu – all are delicious in this dish.
  • If you want to go non veggie – just add diced chicken, beef, or pork!


  • Cook the noodles – al dente.  Let noodles cool before mixing other ingredients together
  • Mince the garlic and chop 4 scallions
  • Heat a pan with about 2 tbsp of the oil.  Then add the garlic 3/4 of the scallions, and the fresh minced ginger.  Cook for a few minutes. – Scallions should be tender, but not too soft
  • Add all other vegetables and cook until crisp
  • Toss the mixture with the noodles
  • Drizzle in the soy sauce for about ’4 turns around the pan’.  Stir and coat the noodles.  It’s enough soy sauce if all of the noodles turn a bit darker in color.  If they don’t, add a bit more
  • Drizzle both the oyster sauce and  stir fry sauce (optional) for about ’3 turns around the pan’.  If you do not use the Stir Fry Sauce, add a couple hearty shakes of the Oyster Sauce
  • Add white pepper to taste
  • Toss everything together and continue cooking a few more minutes – so the sauces can blend
  • Add the rest of the scallions
  • Taste a noodle and if it needs more sauce.   If desired, add a teaspoon of toasted sesame oil at the end for taste.
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Any Thoughts?