Vegetable Lo Mein

overhead view of vegan lo mein on a white plate with chopsticks on the side.

This Easy Vegetable Lo Mein recipe is a delicious, one-pan meal that is done in 30 minutes or less. You'll get a plateful of veggies and chewy, silky noodles that are covered in a scrumptious umami-flavored stir-fry sauce! It hits the spot ALL the time!

Course Entree

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 289kcal

Author Melissa Huggins

Equipment

Large Pan or Wok

Ingredients

Sauce

3 tablespoons soy sauce , low sodium (sub tamari)
1 tablespoon dark soy sauce (sub hoisin sauce)
2 teaspoons toasted sesame oil
1 teaspoon maple syrup (sub agave, coconut sugar or brown sugar)
2-3 teaspoons Shaoxing wine (sub mirin or rice vinegar)

Lo Mein

8 ounces dried noodles of choice (vegan lo mein, rice noodles, ramen, soba)
1.5 tablespoons avocado oil or any neutral flavored high smoke point oil
1 medium red bell pepper , julienned
1 medium carrot , julienned
3 cloves garlic , minced
1 handful bean sprouts
1-2 stalks spring onion chopped (for garnish)

US Customary - Metric

Instructions

Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.
Cook the noodles according to the package direction. Drain and rinse with cold water. Set aside. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking.
Heat a large pan or wok over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add the peppers and carrots. Stir fry for about 4-6 minutes until the veggies are crisp-tender. Keep things moving in the pan to avoid overcooking.
Add garlic and sauté until fragrant. About 30-60 seconds.
Lower the heat to medium and toss in the noodles and bean sprouts. Now pour in the sauce and gently toss to combine well. Cook for 1-2 minutes and frequently toss to warm and coat noodles. Remove from heat and garnish with green onion. Serve and enjoy!

Notes

Serving Ideas: lime wedges, sriracha, chopped cilantro, toasted peanuts, toasted sesame seeds.

Add-In Veggie Ideas: sugar snap peas, shredded cabbage, bok choy, broccoli florets, baby corn, or mushrooms. Just make sure the ratio of veggies stays somewhat close to the written recipe or you won't have enough sauce to coat everything well.

For Heat: ½ teaspoon crushed red pepper flakes, ¼-1/2 teaspoon cayenne pepper, or 1 teaspoon of sriracha. Add it to the sauce.

Soy Sauce: If you can't have soy, you can use coconut aminos instead.

Flavor Enhancer: add ¼ teaspoon of white pepper to the sauce (sub with black). One tablespoon of fresh ginger is nice too. Add it to the sauce or cook it with the garlic until fragrant.

Nutrition