vegan lo mein

This vegan lo mein makes the perfect weeknight dinner and it's better than takeout! Veggie-packed, loaded with flavor and ready in 20 minutes or less. 

Vegan Lo Mein

(226 grams) Dried Noodles*

Tbsp Soy Sauce

Tbsp Rice Vinegar

Tbsp Hoisin Sauce

tsp Coconut Sugar

tsp Toasted Sesame Oil

tsp Chili Flakes (Red Pepper Flakes)

Tbsp Sesame Oil

Cloves Garlic (Crushed)

Tbsp Fresh Ginger (Finely Grated)

(150 grams) Shiitake Mushrooms (Sliced, Stems Removed)

Medium Red Bell Pepper (Sliced)

Large Carrot (Julienned

(130 grams) Baby Corn

(90 grams) Baby Spinach

White Sesame Seeds

Cook the noodles according to the package instructions. Rinse and drain.

Add soy sauce, rice vinegar, hoisin sauce, coconut sugar, toasted sesame oil and chili flakes (red pepper flakes) to a measuring jug and whisk them together. 

Add sesame oil to a wok and heat. When the oil is hot add crushed garlic and finely grated ginger and sauté until fragrant (about 1 minute). 

Add spring onions (white parts only), sliced mushrooms, red bell pepper, carrot and baby corn and sauté until the veggies are soft but firm (about 5 minutes). 

Add baby spinach and cooked noodles and pour over the sauce. Toss together well and sauté until the spinach has wilted (about 2 minutes). 

Now add the rest of the spring onions (green parts only) and toss them up with the noodles and vegetables. 

Fast, easy recipe for  Vegan Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this VEGAN dinner recipe is perfect for busy weeknights! Keep it vegan or add chicken breast or shrimp. Gluten-free adaptable.

Veggie Lo Mein Recipe

soy sauce

Chinese cooking wine (or mirin,

oyster sauce (optional– see notes)

sesame oil

maple syrup, sugar

liquid smoke (optional, see notes-but tasty)

white pepper

sriracha

wok oil, peanut oil or coconut oil

onion,

mushrooms

garlic cloves, rough chopped

ginger,

red bell pepper, thinly sliced

matchstick carrots

cabbage

snow peas

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 green onion.

YUM. best lo mein ive made, I've been trying to make a sauce that tastes this delicious for a long time and im glad ive finally found a recipe that hits the spot! This is the 3rd recipe of yours I've made (all in the past week) and they all have been delicious. I'm going to keep working my way through your recipes, followed to a tee (nothing needs adjusting imo) they are so yummy.

Thank you, we enjoyed your VEGGIE LO MEIN NOODLES recipe. Delicious! I replaced the noodles with brown rice noodles.

https://content.jwplatform.com/videos/VnfplTdl.mp4

A Quick & Easy Vegan Lo Mein recipe that can be made in under 20 minutes! This vegan Lo Mein noodle recipe is fully loaded with healthy vegetables and the most DELICIOUS Lo Mein sauce. Gluten-Free Adaptable! Perfect for busy weeknights! | A 30-second video

Veggie Lo Mein

Vegan Lo Mein combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges.

rice (soba

mushrooms (sliced thin)

onion

garlic (minced)

carrots (cut into large shaves)

baby bell peppers (sliced)

purple cabbage (shredded)

onions

recipe Asian Grilled Tofu

ginger

maple syrup or date syrup

rice vinegar

Sriracha

/2 teaspoon liquid smoke

Sesame Seeds

Limes

Preheat the wok to medium-high

Stir-fry garlic, onion, half the green onions, and mushrooms for 5 minutes; stir and toss in the wok.

Add the baby bell peppers, snow peas, and carrots; continue stirring, allowing the vegetables to cook (3 minutes)

Add a little water or vegetable broth if necessary.

Add the purple cabbage and green onions and stir fry (2 minutes)

If using tofu, add tofu and toss around to reheat.

STIR-FRIED VEGETABLES

Combine all the ingredients

Whisk together

Set aside

LO MEIN SAUCE

Grilled tofu according to the Asian Grilled Tofu

ASIAN GRILLED TOFU (Optional)

Cook noodles according to package directions.

Drain and rinse

Add sauce and allow noodles to soak up the sauce.

NOODLES:

Once the noodles have absorbed the sauce, add them to the bottom of serving bowls

Top with stir-fried vegetables and tofu

Top with sesame seeds, the rest of the green onions, and serve with lime wedges (optional)

SERVING LO MEIN

This vegan lo mein is a better-than-takeout recipe that&#39;s perfect for weeknights with crisp veg, tender, noodles, and a mouthwatering asian tofu.

Vegan Lo Mein with Crispy Asian Tofu

oz lo mein noodles

tbsps toasted sesame oil

garlic

ginger paste ginger

red pepper (thinly sliced)

matchstick carrot

red cabbage

oz broccolini (trim bottom of stems) (or regular broccoli)

green onions (*the dark green part)

brown sugar

tsp red pepper flakes (optional)

oz extra firm tofu (drained and dressed)

maple syrup

garlic powder

chopped cilantro

To make your tofu, start by cutting it into 1-2 inch squares. In a large bowl or glass container, whisk up your simple sauce. Add you tofu cubes and gently stir or toss until coated.

Air fry at 400 F for 12-15 minutes, shaking halfway. Or bake at 400 F for 20-25 minutes, flipping halfway. Cook until browned and crispy.

Crispy Tofu

Cook your lo mein noodles to package instructions. Rinse and set aside.

Whisk together your lo mein sauce in a small bowl and set aside.

Lo Mein Noodles &amp; Sauce

While your tofu and noodles are cooking, begin to make the stir fry portion. In a large pan or wok, heat sesame oil over medium heat.Add minced garlic and ginger and cook for 1-2 minutes until slightly browned and fragrant.

Add sliced red pepper, carrots, and purple cabbage. Cook for 3 minutes, stirring occasionally.  *If you are using regular broccoli, not broccolini, add it now too).

Push those veggies to the side of the pan so they get less heat. Add you broccolini stems over the heat. Cook for 4-6 minutes, flipping occasionally, until broccolini are vibrant green and slightly crisp.

Vegetable Stir Fry

Add your lo mein noodles and sauce to the vegetable stir fry. Toss in some diced green onions if desired. Combine using a tongs or large spoon. Cook over medium heat for 3-4 minutes until the noodles and veggies absorb the sauce and are warm.

At this point you can either add your crispy tofu and mix it in or just add your tofu pieces on top of the stir fry.

Combine

Serve warm with more diced green onion, sesame seeds, cilantro - or any other topping you like! Enjoy!

Serve

Instant Pot lo mein is the easiest way to have a delicious bowl of Asian-style noodles in your hands in just 20 minutes. It&#x27;s loaded with veggies in a spicy, flavourful sauce and you don&#x27;t have to cook the noodles separately!

Instant Pot Lo Mein

garlic cloves, finely chopped

spring onions, white and light green parts only, chopped

hoisin sauce

red chilli paste

all spice

500 ml (2 cups) vegetable stock

200 g (7 oz) wholemeal noodles

bell pepper, sliced

g (3.5 oz) snap peas

g (3.5 oz) baby corn, cut into chunks

broccoli

Sesame seeds, to serve, optional

Turn the Instant Pot on to “Sauté” and...

Turn the Instant Pot on to “Sauté” and allow it to get hot. Add the sesame oil and sauté the garlic and ginger for 1 minute, stirring often.

Stir in the spring onions and continue to...

Stir in the spring onions and continue to cook for another minute. Turn off the “Sauté” function.

Add the soy sauce, hoisin sauce, red chilli...

Add the soy sauce, hoisin sauce, red chilli paste and all spice and stir to combine. Next, add the vegetable stock and the noodles. Push the noodles into the liquid (add more stock or water if they’re not covered). Don’t stir at this point.

Place the sliced pepper, snap peas and baby...

Place the sliced pepper, snap peas and baby corn on top of the noodles (again, don’t stir).

Seal the Instant Pot and set it to...

Seal the Instant Pot and set it to high pressure for 1 minute. When the timer goes off, allow the pressure to release naturally for 4 minutes, then perform a quick release.

Open the lid carefully and stir the noodles...

Open the lid carefully and stir the noodles with a pair of kitchen tongs. Add the broccoli florets and close the lid for 5 minutes with the “Keep Warm” function active to allow the broccoli to cook in the residual steam.

Serve the lo mein with sesame seeds and...

Serve the lo mein with sesame seeds and chopped green onions if you like.

https://mediavine-res.cloudinary.com/video/upload/oioc2woln7jjxedizf4x.mp4

Instant Pot lo mein is the easiest way to have a delicious bowl of Asian-style noodles in your hands in just 20 minutes. It's loaded with veggies in a spicy, flavourful sauce and you don't have to cook the noodles separately!

This Asian-inspired vegan lo mein is easy to assemble &amp; highly customizable. Swap in your own favorite vegetables or whatever&#39;s in season!

Vegetable Lo Mein (Easy!)

vegan lo mein noodles (or linguini, spaghetti, ramen, etc.)

Tbsp. toasted sesame oil*

red onion

red bell pepper

carrot

snow peas (or sugar snap)

green onions

hoisin sauce (gluten-free if desired**)

Tbsp. tamari

ginger, (optional)

Cook noodles according to package instructions, leaving al dente. Drain and set aside.

Meanwhile, slice red onion, mushrooms, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.

In a large wok or skillet over medium-high heat, add sesame oil (if using).

Once oil is hot, carefully add red onion, mushrooms, bell pepper, carrot, and snow peas. Sauté for about 4-5 minutes, or until veggies are crisp-tender.

Reduce heat to medium-low. Add green onions and garlic. Cook 1 minute, stirring continuously.

Add hoisin, tamari, and ginger (if using). Then add noodles (rinsed and drained). Gently toss to combine and heat for 1-2 minutes.

Serve warm topped with any desired garnishes. Add more tamari to taste.

I loved this! Will definitely make again.

So simple to make and my family loved it, thank you!

I love using liquid aminos for any soy sauce recipe way less sodium. Bragg's makes a good one.

Chewy and tender noodles coated with homemade Lo Mein sauce and served with mushrooms and pak choi! This Chinese-inspired noodle dish comes together in 15 minutes and tastes just as good as takeout!

Vegetable Lo Mein

oyster sauce

tbsp dark soy sauce

water

tsp sugar

Chinese cooking wine (optional)

tsp toasted sesame oil

tbsp oil

green onions (minced)

mushrooms (sliced)

pak choi (chopped)

noodles

In a small bowl, whisk together all of the ingredients. Set aside.

Lo Mein Sauce

Heat the oil in a large non-stick skillet. Once hot, add the garlic and chopped green onions. Sauté for 2 minutes.

Add the mushrooms and pak choi and sauté for 3-5 minutes.

In the meantime, cook the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles according to the package instructions. Note: if using fresh noodles, cook for about 2 minutes.

Drain the noodles and add them to the skillet. Pour in the sauce and toss to coat. Cook for one more minute and serve immediately.

Stir-Fry

We enjoyed this one- and it fixed a noodle craving! We added air fried tofu and roasted peanuts. I made one dish with store bought noodles and another with zucchini noodles. I added some tapioca flour in the sauce to thicken it a bit. 

(I love that you have homemade noodles and oyster sauce recipes included. We didn’t use homemade noodles or get around to making the oyster sauce but will try another time. I did just add some mushroom seasoning to mimic the oyster sauce.)

Just tried your noodles recipe. Excellent vegan recipe. Thank you for sharing!

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The most viewed vegan lo mein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine