Craving delicious Chinese takeout without leaving home? This Vegan Lo Mein is an easy, colorful, and satisfying noodle dish packed with fresh vegetables and tossed in a savory garlic-soy sauce.

Made with tender noodles, crunchy carrots, cabbage, bell peppers, and mushrooms, this plant-based recipe comes together in about 30 minutes. It’s perfect for busy weeknights, meal prep, or whenever you want a comforting homemade dinner!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Course: Main Course, Dinner
• Cuisine: Asian-Inspired, Chinese-Inspired
• Diet: Vegan, Dairy-Free

Ingredients

Vegetarian Lo-Mein Recipe

tastingtable.com

For the Noodles

• 12 ounces (340 g) vegan lo mein noodles or spaghetti
• 1 tablespoon sesame oil
• Water for boiling

For the Vegetables

• 1 tablespoon vegetable oil
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cups shredded green cabbage
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger

For the Lo Mein Sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons hoisin sauce (check that it’s vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon chili garlic sauce, optional
• ¼ teaspoon ground black pepper
• 2 tablespoons water

For Garnishing

• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Red pepper flakes, optional

Instructions

Easy Lo Mein Recipe | 蚝油捞面 Better Than Takeout! — PY’s Kitchen | Homemade Recipes

pyskitchen.com

Step 1: Cook the Noodles

Bring a large pot of water to a boil. Add the vegan lo mein noodles and cook according to the package instructions until just tender.

Avoid overcooking because the noodles will cook a little more when tossed with the vegetables.

Drain the noodles and rinse briefly with cool water if needed to stop the cooking. Toss with 1 tablespoon sesame oil to prevent sticking. Set aside.

Sesame Chicken Noodle Skillet – SoyRice Kitchen

soyrice.com

Step 2: Prepare the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, rice vinegar, maple syrup, chili garlic sauce, black pepper, and water.

Mix until the sauce is smooth and well combined. Set aside while you prepare the vegetables.

Rainbow Veggie Stir Fry with Ginger Soy Sauce Recipe | ItsOnly.Recipes

itsonly.recipes

Step 3: Prepare the Vegetables

Wash and prepare all your vegetables. Slice the bell pepper, mushrooms, and green onions. Julienne the carrot and shred the cabbage.

Mince the garlic and grate the fresh ginger. Having everything ready before cooking makes the stir-frying process much easier.

3 mẹo xào rau xanh mướt, ai cũng có thể làm được

phunutoday.vn

Step 4: Stir-Fry the Vegetables

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add the carrots and broccoli. Stir-fry for 2–3 minutes, then add the mushrooms and bell pepper.

Cook for another 2 minutes. Add the cabbage, garlic, and ginger, and stir-fry for 1–2 minutes until fragrant and slightly tender.

Keep the vegetables colorful and slightly crisp for the best texture.

Как да приготвим нудълс в уок тиган? | Gotvach.bg

gotvach.bg

Step 5: Add the Noodles

Add the cooked noodles to the wok with the vegetables.

Use tongs to gently toss everything together, making sure the noodles are evenly mixed with the vegetables.

Ло-мейн с овощами – кулинарный пошаговый рецепт с фото • INMYROOM FOOD

food.inmyroom.ru

Step 6: Pour in the Sauce

Pour the prepared sauce over the noodles and vegetables.

Toss continuously for 2–3 minutes until everything is evenly coated and heated through. The noodles should look glossy and flavorful.

Taste and adjust the seasoning with a little extra soy sauce or chili sauce if desired.

Quick Vegan Veggie Lo Mein – Light Orange Bean

lightorangebean.com

Step 7: Garnish and Serve

Remove the wok from the heat. Sprinkle the noodles with sesame seeds, sliced green onions, and red pepper flakes if desired.

Serve immediately while warm and enjoy your homemade Vegan Lo Mein!

Helpful Tips for the Best Vegan Lo Mein

• Don’t overcook the noodles: Slightly firm noodles hold their texture better when stir-fried.
• Use high heat: A hot wok helps vegetables cook quickly without becoming soggy.
• Prepare everything first: Stir-frying happens quickly, so have your ingredients ready.
• Choose vegan noodles: Check the package because some noodles contain eggs.
• Adjust the sauce: Add more maple syrup for sweetness or chili garlic sauce for extra heat.
• Keep vegetables crisp: Avoid cooking them for too long.

Delicious Variations

Tofu and Vegetable Lo Mein

Recette végétarienne – Nouilles brocolis champignons – menu-vegetarien

Spiced Vegetable Lo Mein – Savory Spice

8

Want to make this recipe your own? Try these easy variations:

• Tofu Lo Mein: Add crispy baked or pan-fried tofu for extra plant-based protein.
• Spicy Lo Mein: Add sriracha or extra chili garlic sauce.
• Mushroom Lo Mein: Add extra shiitake or cremini mushrooms.
• Extra Vegetable Lo Mein: Include snap peas, zucchini, bok choy, or bean sprouts.
• Gluten-Free Lo Mein: Use certified gluten-free rice noodles or gluten-free noodles and tamari instead of regular soy sauce. Check all sauces and seasonings for gluten.

What to Serve with Vegan Lo Mein

Asiatische Erdnusssauce – Froyda

Crisp Asian Cucumber Salad with Sesame Dressing

Rezept: Knuspriger Airfryer-Tofu – Das ultimative Rezept für perfekten Crispy Tofu mit Fester Naturtofu & Speisestärke | Eat-Vegan.de

7

This noodle dish is delicious on its own, but you can also serve it with:

• Crispy vegetable spring rolls
• Asian cucumber salad
• Sesame garlic tofu
• Steamed edamame
• Vegetable dumplings

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months. The vegetables may soften slightly after thawing.
• Stovetop: Reheat in a skillet with a splash of water or vegetable broth.
• Microwave: Heat in short intervals, stirring between each, until warmed through.

Printable Recipe Card

Vegan Lo Mein

Vegan stir fry noodles with vegetables, paprika, mushrooms, chives and sesame seeds in bowl. Asian cuisine. Gray table background, top view

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

SERVINGS

4

Ingredients

• 12 oz vegan lo mein noodles or spaghetti
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cups shredded cabbage
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 3 green onions, sliced
• 3 garlic cloves, minced
• 1 tsp grated ginger

Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp vegan hoisin sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili garlic sauce (optional)
• ¼ tsp black pepper
• 2 tbsp water

Instructions

1. Cook noodles according to package instructions. Drain and toss with sesame oil.
2. Whisk all sauce ingredients together in a small bowl.
3. Heat vegetable oil in a wok over medium-high heat.
4. Stir-fry carrots and broccoli for 2–3 minutes.
5. Add mushrooms, bell pepper, cabbage, garlic, and ginger. Cook until slightly tender.
6. Add cooked noodles and prepared sauce.
7. Toss for 2–3 minutes until everything is coated and heated through.
8. Garnish with sesame seeds and green onions. Serve warm.