Vegetable Lo Mein

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5


Lo Mein

  • 5 large eggs, beaten
  • 2 Tbsp oil, divided
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 lb tri color coleslaw mix
  • 7 oz lo mein noodles


  • ½ cup oyster sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 Tbsp honey
  • 1 tsp garlic powder
  • 2 tsp powdered ginger
  • 1 Tbsp sesame oil


  • green onions or cilantro optional


  1. Start a pot of water boiling for your noodles. Peel and slice onion. Seed and slice red bell pepper. In a small bowl whisk eggs until well-beaten. In another small bowl mix together the sauce ingredients.
  2. Add lo mein noodles to the boiling water. Cook according to directions. Drain and set aside.
  3. While lo mein noodles are cooking, heat a non-stick pan over medium-low heat. Spray with cooking spray and cook eggs until dry, not creamy. Remove eggs to a bowl. Wipe out pan if bits of egg remain.
  4. Heat non-stick pan over medium-high heat. Add 1 tablespoon of oil and the peppers and onions. Stir-fry the peppers and onions for 2-3 minutes.
  5. Remove peppers and onions to a plate. Add remaining 1 tablespoon of oil to the pan. Add coleslaw and stir-fry 1-2 minutes until slightly wilted.
  6. Add lo mein noodles, sauce, peppers, and onions to the pan with the coleslaw. Toss to combine and top with green onions or cilantro if desired.

Recipe Notes

Tip: food prep is important when stir-frying so we have all the prep in the first step. Don’t try to prep in the middle!