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! 

Veggie Lo Mein! Loaded up with healthy vegetables and the BEST LO MEIN SAUCE! A simple VEGAN dinner recipe, that is fast, easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

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

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

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

How to make Lo Mein

Lo Mein Sauce -vegan

Step One: Whisk together the Lo Mein Sauce.

Step Two: Cook the noodles!

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

Step Three: Bring everything near the stove and begin by stirfrying the veggies.

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

Step Four: Once the veggies are tender, yet crisp, add the noodles.

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

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).

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

Step Six: Serve immediately! Divide among bowls and top with green onions.

Vegan Lo Mein Noodles… so easy, so flavorful! Healthy too.

Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

Lo Mein FAQS:

  1. What is Lo Mein NoodlesLo 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.
  2. 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.
  3. 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:

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Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! #lomein #lomeinnoodles #vegandinner #veganrecipes #veganlomein #stirfry

Lo Mein Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 55 reviews
  • Author: Sylvia Fountaine
  • 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

Units Scale

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. 

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

  1. Set water to boil and cook the noodles according to directions on the package.
  2. Stir together the Lo mein Sauce ingredients in a small bowl (see notes)
  3. Prep any and all veggies and set near the stove.
  4. 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.
  5. Add the noodles and give a good stir and toss a few times to incorporate.
  6. 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.
  7. 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

 

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Comments

  1. Hi, the recipe is vegan-adaptable and the all those items can be easily substituted. Part of my goal here on the blog is to teach and show vegans how to adapt recipes.

  2. Honestly, one of the best lo mein’s I’ve had. It wasn’t salty at all like what some other reviews have said…. We actually added more soy/salt at the end, but we also added lots of extra veggies too 😉

    Very delicious!!






  3. This is a new staple in our house. I was almost upset when I first made it, because it was so easy and so good. I wish I had this recipe a decade ago! My wife liked it better than the stuff we buy from the Chinese place in town, and the kids even gobbled it down. We made it with Mirin, which is pretty sweet, so that probably contributed :). My wife loves Sriracha, but the kids are sensitive to spicy, so we just added it at the table as we wanted.

    I want to try it sometime with the cooking wine. Confession, I didn’t add the white pepper, because I had an experience where I ruined a recipe adding the white pepper it called for. I’ll be brave sometime and add it in sometime. Do you find a big difference in white pepper brands? are some… poopier than others?






    1. Just start with a pinch. See if you like it. Not for everyone. 😉 I usually just try to get something organic.

  4. Holy DELICIOUS-NESS! I quadrupled this recipe so I can have it for our lunches for the week! Just WOW this sauce is so good! I marinated my tofu and my husbands chicken in the sauce recipe as well and just WOW! HIGHLY recommend this! It took a bit longer because there was so much of everything but I’m used to that when making our lunches for the week!






  5. This is a great way to use up the veggies sitting in the fridge. I doubled the noodles and sauce. I didn’t have red bell peppers or mushrooms so I used a bunch of asparagus. Next time I’ll add the crispy tofu. Thanks for another great recipe!






  6. Made this tonight for dinner…so easy and incredibly delicious!! It was perfect because I had some leftover rice noodles I needed to repurpose. I was skeptical on the liquid smoke but decided to keep it true to form. You were so right, it added that umami flavor that made this dish incredible!! My picky 7 yr old asked for seconds! I used Savoy cabbage, Shitake mushrooms and doubled the veggies to keep it vegetarian….trying to cut out meat. Thanks to that incredible sauce, no one even noticed that there was no meat!! Amazing recipe, thank you!!






  7. Wonderful. Made it as posted but tripled the veggies and added tofu. Doubled the sauce and noodles. Excellent.






  8. Fresh crunchy vegetables and slippery noodles in a flavoursome sauce. Healthier and cheaper beats a take out any day 😊






  9. My wife loves to eat healthy and is also a pescatarian. So l am always on the look out for healthy quick recipes for the work week. This recipe was awesome and my wife really liked the results. I will definitely be making this dish again, thank you.






  10. Delicious! I was not let down with this recipe. Didn’t have liquid smoke, so added a little smoked paprika. My kids enjoyed it too!






  11. Thanks for another delicious recipe. I usually never post reviews but since finding your blog, I have reviewed every single one of the recipes I’ve tried because they have been so delicious and worthy of reviews! My husband and I have been slowly working our way to a more plant-based diet but he is such a meat eater. Last year we started making Monday a meatless Monday and that was feasible for him. As he started enjoying meatless meals, we did more meatless meals throughout the week. Now that we have tried several of your recipes, we are thrilled to continue with this healthy way of eating. Thanks again!!!






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