Lo Mein Noodles are tossed in the most delicious lo mein sauce with seasonal veggies. A fast, healthy 20-minute weeknight dinner you will love!
Lo Mein Noodles are a quick and easy vegan dinner I think you’ll like. 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 this would be good in winter 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! After getting a few tips and pointers from our local Chinese Chef, I’ve been testing and adjusting this recipe for months.
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.
Lo Mein FAQS:
- What is 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 love this recipe for Lo Mein and can’t wait for you to try it! Let me know what you think in the comments below!
Other Noodle Recipes You May Like:
- Kimchi Noodles
- Longevity Noodles
- Quick & Easy Soba Noodles
- Chinese Sesame Noodles with Veggies!
- Singapore Noodles!
- Jade Noodles
- Kung Pao Noodles!
Lo Mein Noodles
- 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 Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this easy dinner 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: please see notes.
- 3 tablespoons soy sauce (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)
- 2 teaspoons sesame oil
- 1 teaspoon maple syrup, sugar or honey
- 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 onion, thinly sliced ( 1 cup)
- 2 cups sliced mushrooms
- 4 garlic cloves, roughly 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 (see notes)
- 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
Optional Sauce Additions: 1 tablespoon oyster sauce and 1/4 teaspoon liquid smoke
- Classic Lo Mein often includes Oyster sauce, Oyster Sauce is not vegan or GF. It does add great flavor here, but feel free to leave out. If leaving out you could, also sub Hoisin Sauce which is usually vegan but not GF.
- Classic Lo Mein has a subtle smokiness that is hard to replicate at home. It actually comes from the seasoned wok being used over a high-heat restaurant stove, and the sugar in sauce caramelizing. A few drops of liquid smoke can really mimic this taste. Go light here. I really like it- but up to you. 🙂
Feel free to substitute other veggies, keeping the proportions the same.
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
made it with a crispy tofu and doubled the recipe for more servings.
it was absolutely delicious, will be making it again soon!
Thank you 🙂
Perfect Lisa!
This was super good! I didn’t have all of the ingredients and it was still perfect. I used black pepper , some Cabernet I had on hand as subs. I did not use liquid smoke as I didn’t have it and I skipped the oyster sauce and used regular linguine.
Thank you !
Perfect!
This was so easy and delicious. I recently became inspired to start eating a plant based diet and I stumbled upon your website…I planned my whole week of meals and this was night one. Thank you so much for providing all of these recipes!
so glad you enjoyed!
Absolutely LOVE this recipe, thank you so much! I make it all the time-so delicious!
I made this with lo mein noodles and low soy sauce but was surprised at the salty taste. Was this normal?
Hummm, it shouldn’t taste overly salty? Not sure, is it possible that something was measured wrong or left out.
I think I figured it out. The lo mein noodles have 17% of daily supply combined with the 38% of the oyster sauce put it over the top. I try never using salt or in extremely low amounts.
Hi AJ – the sauce contains Soy Sauce and Oyster sauce which are naturally extremely high in Sodium. The recipe serves a whopping 31% of sodium per serving. My husband is on a very restricted salt diet and he can no longer eat any type of Asian cuisine. Luckily for me, I have no salt restrictions because I do a ton of Asian cooking and I will be making this Lo Mein yet again because I love it so much.
Just made this and wow is it delicious! I added in more soy sauce and also added chilli flakes at the end for a more spicy flavour. Great recipe 🙂
Hello from Australia. Cooked this last night. Best recipe I have tried since starting a plant based diet last year. Leftovers were great today for lunch. Thank you.
Thanks Elizabeth! Glad you liked this one!
Used the sauce recipe on some roasted veggies. I didn’t have white pepper but it was delicious. I’ve tried other lo mein recipes and none of them have been worth making again. This one will be my go to from now on.
Awesome, great to hear!
Delicious and easy to put together with choice of various vegetables. I used miran instead of Chinese cooking wine. I’ve never used lo mein noodles and loved them. I didn’t add any tofu or meat product. My husband said, “Keep this recipe!” We’re trying to be vegetarian, and you are continuing to inspire me.
Thank You and Bon Appétit.
Thank you Anne Marie!
This was delicious!! I had to sub sherry cooking wine for the Chinese cooking wine bc I couldn’t find any at my grocery store. I made more than the recipe calls for so I messed a bit with the amounts in the sauce and just added everything to my taste.
Very easy! Prep took about 15 minutes (I used a lot of pre cut veggies and just had to cut the onion, ginger, bell pepper, and press/cut the tofu). The cooking time was about another 10 for a total of about 25 minutes. Effort was well worth the pay off
Made this last week for my work lunches, with crispy soy/sesame tofu. So delicious! I love that something so simple to make was so packed full of flavor! It lasted all week without going soggy too. Thanks so much. This will be a regular for sure.
Thanks so much Helen- great to hear this holds up for make-ahead lunches! Great idea!
I love how the recipe isn’t dumbed-down and respects the variety and options most home cooks are utilizing. The end result was delicious and easy. We went vegan, skipped the liquid smoke, and even skipped hoisin. Thanks!
Awesome delicious !
I’m so very happy I found this recipe! This is delicious and my husband and I both enjoyed the flavors. Thank you so much for posting all of your recipes. I use them often and they truly are a life saver. Keep up the admirable work!
thanks so much Kylee!
I made this for myself and I couldn’t stop eating it. I eat whole foods plant base and I know Oyster sauce is not vegan, but I used it anyway. So good
yep. I like it with the Oyster sauce , but good without as well. 🙂
I’m lovin’ it! I actually just read like three of your posts today. So that means you better keep writing more, because I am going through these like they’re going out of style.
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Another delicious, veggie-packed recipe! I made your crispy tofu to go along with it.
Yay- happy you liked it Alanna!
I’ve made this twice this week, using whatever veggies I have, edamame as well. My 13 year old son loves it. the sauce is complex, without being too strong, so that’s perfect for him. I stir fry the veggies he likes, throw in the noodles and sauce, plate his dish, then add the other veggies he won’t eat (either cooked separately or things like shredded carrots and spinach that don’t need cooking) for mine. It’s fast, easy, and yummy.
Oh that is great Jenni! So Happy you like it!
Another fantastic recipe! Thank you!
Awesome Allison, thanks!
Wow! Made this tonight for the family. Hubby and kids loved it! Subbed whole wheat spaghetti and added tofu. Sauce was perfect!
Great to hear Julie! thanks for commenting and rated- appreciated!!!
Your recipes are just so delicious! This is yet another keeper and such a great way to add more veggies to our diet! My meat-loving husband adored it. We will make this often, I guess!
So happy you liked this!
This was delicious, easy to make and very satisfying. We like a bit more heat so we added additional siracha to the sauce and on top. Loved it!
Great to hear… thank you!
Thanks for the delicious recipe. Cooked this last night and it was very easy to make and super tasty. Will definitely make again.
Great to hear!
Absolutely delicious! Authentic and fresh.
I’m so happy you liked it!
This sounds so good! Could I use rice or 100% buckwheat noodles to begin to make this gluten free? Could you suggest anything gluten-free to replace the Oyster or Hoisin sauces for us gluten free folks? Bragg’s Liquid Aminos?
Thanks so much, YES- it is adaptable. I added some notes and updates to the recipe. Appreciate this-helpful!!!
So delicious!!
Thanks, happy you liked it!