Cold Vegetable Lo Mein Noodles (Easy Make-Ahead Lunch)
Enjoy a refreshing and easy Cold Vegetable Lo Mein recipe perfect for meal prep and warm days. Packed with crisp veggies, tender noodles, and a flavorful sunflower butter sauce, this make-ahead dish is light, healthy, and full of bold, satisfying flavor.
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.
Video
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