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Veggie Lo Mein Noodles are fully loaded with healthy vegetables lathered in the most DELICIOUS Lo Mein sauce! A fast, healthy 20-minute weeknight dinner you will love!
Here’s a quick and easy vegan dinner I think you’ll like- Veggie Lo Mein Noodles! What I love about this recipe, besides the amazing flavor is how loaded up with fresh vegetables it is! You can adapt these veggies based on the season!
Add mushrooms, shredded cabbage, carrots, snow peas, bell pepper or any other vegetable you feel like chopping up or want to use up. Garnish with green onions. In spring, try adding asparagus. And in winter, this would be good with any leftover roasted veggies you have on hand too! For protein, add crispy tofu, or chicken breast, or shrimp if you like.
Or leave the protein out… and opt for a veggie feast! So adaptable and customizable. The best part? These Lo Mein Noodles can be made in 20 minutes flat!
How to Make Lo Mein Noodles | 40-sec video
What makes this Lo Mein Recipe so good?
THE LO MEIN SAUCE!!! I’ve been testing and adjusting this recipe for months now... after getting a few tips and pointers from our local Chinese Chef.
Ingredients in Lo Mein Sauce
- soy sauce (or GF Braggs)
- sesame oil
- Chinese Cooking Wine or Mirin
- maple syrup, honey or sugar.
- Sriracha
- white pepper
- optional oyster sauce (this adds depth, but is not typically vegan or GF)
- and a secret ingredient…can you guess?
How to make Lo Mein
Step One: Whisk together the Lo Mein Sauce.
Step Two: Cook the noodles!
Step Three: Bring everything near the stove and begin by stirfrying the veggies.
Step Four: Once the veggies are tender, yet crisp, add the noodles.
Step Five: Pour in the flavorful Lo Mein Sauce and toss and stir, for two minutes! If adding tofu or meat, add it in now ( you will have already cooked it- see recipe notes).
Step Six: Serve immediately! Divide among bowls and top with green onions.
Vegan Lo Mein Noodles… so easy, so flavorful! Healthy too.
FAQS:
- What are Lo Mein Noodles? Lo mein noodles are generally thin egg noodles. To keep lo mein vegan, use wheat noodles, soba noodles or even linguini. Also this brand of Lo Mein Noodles is egg-less. Cook lo mein in a wok, or an extra-large skillet.
- How do you make Lo Mein Noodles without sticking? Constantly stir the lo mein noodles– the Lo Mein Sauce will keep the noodles from sticking.
- What is the difference between Lo Mein and Chow Mein? The main difference between Lo Mein and Chow Mein is in the preparation and oil content – Chow Mein is typically fried noodles with higher oil content and noodles are crispy. Lo Mein is more “saucy” with lower oil content. Lo Mein tends to be lighter, healthier and lower calories with more veggies than chow mein.
I’ve been loving this recipe for Veggie Lo Mein and I can’t wait for you to give it a try! Let me know what you think in the comments below!
Other Noodle Recipes You May like:
- Kimchi Noodles
- Quick & Easy Soba Noodles
- Chinese Sesame Noodles with Veggies!
- Singapore Noodles!
- Jade Noodles
- Kung Pao Noodles!
Veggie Lo Mein Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: vegan, weeknight dinner, main
- Method: stove top
- Cuisine: Chinese
- Diet: Vegan
Description
Fast, easy recipe for Vegan Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this VEGAN dinner recipe is perfect for busy weeknights! Keep it vegan or add chicken breast or shrimp. Gluten-free adaptable.
Ingredients
4-5 ounces dry lo mein noodles – typically thin egg noodles, but sub any noodle you like- soba, GF noodles, whole wheat linguini, etc. If using fresh noodles, weight will be different, basically use enough for two servings.
Lo Mein Sauce:
- 3 tablespoons soy sauce ( or GF Braggs)
- 2 tablespoons Chinese cooking wine (or mirin, or sub 1 1/2 tablespoons water mixed with 1/2 teaspoon rice vinegar and 1/2 teaspoon honey)
- 1 tablespoon oyster sauce (optional– see notes)
- 2 teaspoons sesame oil
- 1 teaspoon maple syrup, sugar or honey
- 1/4 teaspoon liquid smoke (optional, see notes-but tasty)
- 1/8 teaspoon white pepper
- 1/2– 1 teaspoon sriracha ( or chili paste)
Lo Mein Stir Fry:
- 2 tablespoons wok oil, peanut oil or coconut oil
- 1/2 an onion, thinly sliced
- 2 cups sliced mushrooms
- 3 garlic cloves, rough chopped
- 1 teaspoon ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1 cup shredded cabbage
- 1 cup snow peas
- Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!
Garnish: scallions, sliced
Optional Additions: Crispy Tofu , chicken breast, shrimp, thinly sliced beef…etc.
Instructions
- Set water to boil and cook the noodles according to directions on the package.
- Stir together the Lo mein Sauce ingredients in a small bowl.
- Prep any and all veggies and set near the stove.
- In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.
- Add the noodles and give a good stir and toss a few times to incorporate.
- Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.
- Serve in two bowls, garnish with green onion.
Notes
Feel free to substitute other veggies, keeping proportions the same.
Classic Lo Mein often includes Oyster sauce, feel free to add or leave it out. Oyster Sauce is not vegan or GF. If leaving out you could, also sub Hoisin Sauce which is usually vegan but not GF.
Classic Lo Mein has a subtle smokiness which is hard to replicate at home. It actually comes from the wok being used over a high-heat restaurant stove. A few drops of liquid smoke can really mimic this taste. Go light here. I really like it- but up to you. 🙂
If adding crispy tofu, chicken or shrimp or beef, season with salt and pepper and quickly sear in an oiled wok. Set aside on a paper towel-lined plate. Add this into the wok with the noodles at the end with the sauce.
Nutrition
- Serving Size:
- Calories: 464
- Sugar: 14.4 g
- Sodium: 717.6 mg
- Fat: 16.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 67.8 g
- Fiber: 7.2 g
- Protein: 13.8 g
- Cholesterol: 0 mg
Keywords: lo mein, vegetable lo mein, authentic lo mein, vegan lo mein, best lo mein, vegetable lo mein ingredients, vegetarian lo mein
I no longer order restaurant lo mein this is better
Haha, that’s amazing Frank!
This is such a flavorful dish! The aroma and the color are a nice added touch. Most of the work is prep! Highly recommend. Thanks for sharing
★★★★★
Thanks Kyla!
I excluded the oyster sauce and the sriracha and I also used the veggies I had in my fridge. I was kind of nervous but it still came out wonderfully! A great way to get rid of some of those veggies that have been sitting in your fridge and ensure they get gobbled up immediately! It is also 7yo approved!
★★★★★
Awesome Amanda! Great to hear!
This was so good! Best stir fry sauce. Used hoisin sauce instead of oyster, and used roast veggies. Will definitely make again. Thank you for this gorgeous recipe.
Sounds great Alex, glad you enjoyed!
This is my all-time FAVORITE recipe for 2 reasons. The first reason is due to the incredible flavor and taste of the dish. I added Tofu. The second reason is due to how pretty it looks in the wok with all the colorful veggies and the recipe is easy to put together. Also, no problem reheating for lunch either. Tofu was not dry! Yum! Love making your recipes.
★★★★★
thanks, Sissy- Glad this worked for you!
Delish! Converting my family into more Asian flavors to vary up weeknight meals. I love everything you create and appreciate the ease of veggies, condiments, and cleanup. Awesome!
★★★★★
Awesome and thanks- glad you enjoyed!
I haven’t made this yet but gave it five stars because after reading the recipe I know it will be great.
I’ve been searching for a nice combination of vegetables and this recipe is the best. It’s a combo I’ll use for my Kung pao too.
Great job Sylvia!
★★★★★
Thanks Frank! Appreciate this!
Definitely in my top 10 favorite recipes. Seconds were a must! Yum!
★★★★★
Awwww… great to hear Maria- thanks so much!
Thank you for sharing this recipe with us, Sylvia, the whole family loves it (which is rare) ; )
★★★★★
Awesome Christine- glad everyone liked it!
One of my favourite recipes in the rotation!
★★★★★
Thanks Reagan!
Thank you, we enjoyed your VEGGIE LO MEIN NOODLES recipe. Delicious! I replaced the noodles with brown rice noodles.
★★★★★
I’m so happy you enjoyed this Isabelle
YUM. best lo mein ive made, I’ve been trying to make a sauce that tastes this delicious for a long time and im glad ive finally found a recipe that hits the spot! This is the 3rd recipe of yours I’ve made (all in the past week) and they all have been delicious. I’m going to keep working my way through your recipes, followed to a tee (nothing needs adjusting imo) they are so yummy.
★★★★★
Thanks so much, Nicole- appreciate this and glad you are enjoying the blog!
What wok do you have? Would love to buy a similar one 🙂
I link it in th post!