Quick & Easy Veggie Lo Mein that can be made in under 20 minutes! This vegan Lo Mein noodle recipe is fully loaded with healthy vegetables and the most DELICIOUS Lo Mein sauce. Gluten-Free Adaptable! Perfect for busy weeknights!
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.
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 Veggie Lo Mein! | a 40-second video
How do you make lo mein noodles?
- Cook the lo mein noodles and set aside.
- Make the lo mein sauce and set aside.
- Prep your veggies and protein.
- Wok fry the protein and veggies in a little oil.
- Add the lo mein noodles and the lo mein sauce and toss and stir fry until heated all the way through.
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 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.
The BEST LO MEIN SAUCE INGREDIENTS:
- soy sauce (or GF Braggs)
- sesame oil
- Chinese Cooking Wine or Mirin
- maple syrup, honey or sugar.
- white pepper
- optional oyster sauce (this adds depth, but is not typically vegan or GF)
- and a secret ingredient…can you guess?
Some of you may be wondering, like my husband….
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.
Of course, my husband now wants Chow Mein. The more fattening the better, in his book. He who burns calories while blinking. 😉
What are Lo Mein Noodles?
Cook lo mein in a wok, or an extra-large skillet.
TIP: Once you start the stirfry process, it only takes a few minutes, so make sure everything is prepped and ready to go and sitting near the stove.
And stir stir stir! And toss and flip.
Once the veggies are cooked (yet still crisp) add the noodles.
As you can see, this Lo Mein recipe has just as many veggies as it does noodles!
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).
Lo Mein Noodles… so easy, so flavorful! Healthy too. Divide among bowls and top with green onions.
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!
Fast, easy Veggie 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.
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.
- 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.
Feel free to substitute other veggies, keeping proportions the same.
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.
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