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! 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 or protein of your choice (chicken, shrimp, 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 scallions.
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 tofu, chicken or shrimp or beef, season with salt and pepper and quickly sear in an oiled wok. Set aside. Add at the end with the sauce.
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