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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