Vegetable Lo Mein with Hoisin Meatballs

This might be my favorite meatball dish to date…yup I said it, and I’m sure I’ll say it again when I make another meatball creation! It was a favorite for the husband too! For real though, this is super tasty and such an easy way to use those All Purpose Meatballs or my newest version, All Purpose Chicken Meatballs.

large skillet with sauced lo mein noodles and veggies

It’s a great way to use up any veggies you have on hand that may be close to going in the trash, and you can really use any veggies you like. I used ones that I like and had on hand, red bell pepper, scallions, spinach, and some sugar snap peas. I used a wide lo mein noodle that I found in the Asian food section of my local grocery store. If you can’t find lo mein noodles you could certainly sub linguine or spaghetti too.

hoisin meatballs in gray bowl next to large skillet with sauced lo mein and veggies sitting on wood backdrop

I ended up using all purpose chicken meatballs because that is what I had on hand, but any meatball would be delicious. I’m going to be writing up another version of my meatball recipe for using all ground chicken. They’re super easy and they stay nice and moist without falling apart, and they’re gluten free too!

meatball close up chop sticks

Ok seconds after I took this shot, the meatball went rolling onto the floor…definitely not a chopsticks person! It’s always fun to attempt though. I think the only time I’m any good at it is with sushi.

white bowl lo mein noodles and veggies with hoisin glazed meatballs with wood backdrop

Hope you enjoy this delicious dish as much as we do! It’s definitely going to be making plenty of appearances on our meal plan rotation.


white bowl chop sticks lo mein noodles and veggies with hoisin glazed meatballs with wood backdrop
5 from 1 vote

Vegetable Lo Mein with Hoisin Meatballs

Servings 4
Author Laura Doerr


For the meatballs

  • 16-20 All-Purpose Meatballs frozen or thawed
  • 1/4 cup hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic minced
  • 1/2 tsp sesame oil
  • Water if needed
  • 2 chopped scallions for garnish

For the lo mein sauce

  • 2 tbsp soy sauce low sodium
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 clove garlic minced
  • 1 tsp fresh ginger minced
  • 1 tsp sriracha

For the lo mein

  • 8 oz lo mein noodles
  • 2 tbsp olive oil
  • 1 red bell pepper sliced
  • 3 scallions chopped
  • 1 clove garlic
  • 1+ cup shredded cabbage purple or green
  • 1 cup sugar snap peas sliced
  • 1 handful baby spinach


  1. In a sauce pan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed.

  2. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking.

  3. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. 

  4. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions. 

Recipe Notes

Pictured are wide lo mein noodles that I found in the Asian foods section of my local grocery store. You could use linguine or spaghetti noodles as a substitute.

You could add any veggies you like and omit the meatballs for a vegetarian dish. Would be great served with grilled chopped chicken too!

I do not add any salt for seasoning due to the sodium in soy sauce, but if you're looking for added spice, add extra sriracha and some black pepper. 


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