As the days get warmer and I find myself barefoot in the yard more often, my craving for fresh, refreshing recipes grows stronger. Maybe it’s the sweltering heat or the vibrant pops of color in the garden that inspire me—but whatever it is, this Cold Vegetable Lo Mein recipe is exactly what I reach for. Tender noodles and crisp vegetables are tossed in a velvety, takeout-style sauce that’s both satisfying and light.
Outside of a quick boil to cook the noodles, the ingredients for the sauce are mostly refrigerated or pantry staples you probably already have on hand. That makes this recipe super convenient and easy—especially if your garden “quick break” somehow turned into over an hour!
Plus, this dish gets better with time. Make everything ahead and let it chill in the fridge, allowing those umami flavors to really develop and deepen. There’s nothing quite like walking in from the garden to a delicious, cooling, and oh-so-satisfying bite. Win, win! (fun fact:The flowers in the photo are from my actual garden—I really mean it when I say most of my spring and summer days are spent soaking up nature’s bounty.)
This recipe helps you get more veggies in the best way possible: in the style of lo mein, which basically means “tossed noodles.” I used whatever vegetables I had on hand, but feel free to swap in your favorites or tweak it closer to your go-to takeout version. The addition of sunflower butter adds depth and helps the sauce cling to the noodles perfectly.
Looking for even more dishes to bring to the table? Try our spring rolls recipe with ginger dipping sauce—these two are like a match made in heaven. Or if you’re in the mood for something rice-like, check out our takeout-style quinoa fried rice recipe.
Jump to:
Ingredients
These simple ingredients come together to create the perfect Cold Vegetable Lo Mein.
- Ramen Noodles
- Carrots
- Peas
- Red Bell Pepper
- Purple Cabbage
- Soy Sauce
- Ginger
- Garlic
See recipe card for quantities.
Lunar New Year Inspired Cold Sides Featuring Vegetable Lo Mein
Cold Vegetable Lo Mein makes a fresh, colorful side dish perfect for Lunar New Year celebrations. Its vibrant veggies and tossed noodles offer a light yet flavorful contrast to traditional rich dishes, bringing balance and variety to your festive table. Incorporating this dish can add a refreshing twist that guests will love.
Cold Side Dish Ideas for Pool Parties and Summer BBQs
If you’re planning a pool party or summer BBQ, this Cold Vegetable Lo Mein is a winner. It’s easy to prepare ahead, served chilled, and packed with crisp veggies and bold flavors that keep guests coming back for more. Plus, it pairs beautifully with grilled favorites and other cold sides.
Welcome Spring with Fresh, Seasonal Produce in Your Cold Lo Mein
Spring is the perfect time to showcase fresh, seasonal vegetables in your Cold Vegetable Lo Mein. Using garden-fresh or farmers market produce adds brightness and crunch, making this dish an ideal way to celebrate the season’s bounty. It’s a light, vibrant meal or side that captures the essence of spring.
Is Lo Mein Healthy? A Balanced Take on This Classic Dish
While traditional lo mein can sometimes be heavy or loaded with oil and sodium, this Cold Vegetable Lo Mein is a lighter, fresher twist that’s packed with nutritious veggies and wholesome ingredients. The sunflower butter in the sauce adds a bit of plant-based protein and healthy fats, helping the sauce cling to the noodles while boosting flavor and nutrition.
Of course, like any dish, moderation is key—But with the fresh vegetables, balanced sauce, and the cooling effect of this chilled noodle salad, it’s a great way to enjoy lo mein in a healthier, summery way that feels good to eat.
If you have specific health concerns, it’s always best to check with your own medical or nutritional professional.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen over time, making it perfect for meal prep. Before serving, give it a good toss. If the noodles have absorbed too much sauce, you can add a splash of soy sauce or a squeeze of fresh lime to brighten it up.
Real Tip
Cook noodles just right: Boil until al dente (firm but not mushy), then rinse immediately under cold water to stop cooking and prevent sticking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes and drinks to serve with Cold Vegetable Lo Mein Noodles:
Shop The Realest
📖 Recipe
Cold Vegetable Lo Mein Noodles (Easy Make-Ahead Lunch)
Ingredients
Noodles
- 8 oz egg or wheat noodles lo mein-style
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup peas
- 1 red bell pepper thinly sliced
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons sunflower butter
- 1 tablespoon rice vinegar or fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced fresh garlic or ½ teaspoon garlic powder
- 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
- 1 tablespoon honey or maple syrup optional, for sweetness
Garnish
- sesame seeds
- lime
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the noodles. Set aside.
- While noodles cook, prep all the veggies. Shred the cabbage and carrots, trim and halve the snap peas, and thinly slice the bell pepper.
- In a bowl, whisk together soy sauce, sunflower butter, rice vinegar (or lime juice), sesame oil, garlic, ginger, and honey or maple syrup until smooth and well combined.
- In a large bowl, combine the cooled noodles, vegetables, and sauce. Toss gently but thoroughly until noodles and veggies are evenly coated.
- For best flavor, refrigerate for at least 30 minutes to allow the sauce to meld with the noodles. Toss again before serving. Garnish with sesame seeds or lime wedges if desired.
Real Talk