This Vegan Lo Mein is a quick, flavorful dish filled with tender noodles, crisp vegetables, and a savory sauce. It's an easy and satisfying stir-fry meal that's perfect for weeknight dinners, meal prep, or any time you're craving something delicious and healthy. Plus, it’s super customizable to suit your tastes, so you can throw in any vegetables you have on hand!
Why You’ll Love This Recipe
This Vegan Lo Mein is packed with vibrant veggies and mouthwatering flavors that make it stand out as a deliciously light yet filling meal. The soy sauce, hoisin, and sesame oil in the sauce create a rich umami taste, perfectly complementing the soft noodles and fresh vegetables. Whether you’re vegan or just looking for a healthier alternative to traditional takeout, this recipe is sure to hit the spot. It’s not only fast to make but also easy to personalize. Plus, it’s great for meal prepping and leftovers!
Ingredients
For the Sauce:
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Lo Mein:
- 8 ounces lo mein noodles (or any long noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small onion, thinly sliced
- 2 medium carrots, julienned
- 1 bell pepper, thinly sliced
- 2 cups sliced mushrooms
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts (optional)
- Green onions and sesame seeds for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil. Set aside.
- Cook the Noodles: Boil the noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Stir-Fry Veggies: Add onion, carrots, and bell pepper. Stir-fry for 4–5 minutes until tender. Add mushrooms and cook for another 2 minutes.
- Add Cabbage and Sprouts: Stir in shredded cabbage and bean sprouts (if using). Stir-fry for 2–3 minutes until the cabbage wilts slightly.
- Add Sauce: Pour the sauce over the vegetables, stirring to coat evenly. Simmer for 1–2 minutes.
- Toss Noodles: Add the cooked noodles to the wok. Gently toss to combine with vegetables and sauce. Heat through.
- Garnish and Serve: Remove from heat, garnish with green onions and sesame seeds. Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 320 kcal per serving
Variations
- Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
- More Protein: Add tofu, tempeh, or edamame for extra protein.
- Add More Veggies: Feel free to include broccoli, snap peas, or spinach.
- Spicy Lo Mein: Add chili flakes or sriracha to the sauce for a spicy kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a little oil, or in the microwave for a few minutes, adding a splash of soy sauce to keep the noodles moist.
FAQs
1. Can I use a different type of noodle?
Yes! You can use rice noodles, soba noodles, or any long noodle of your choice.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce and chop the veggies ahead of time, then stir-fry and toss everything together when ready to eat.
3. Is this recipe suitable for meal prep?
Yes! This recipe holds up well for meal prep and makes great leftovers.
4. How can I add more flavor to the sauce?
To enhance the sauce, try adding a little chili paste, peanut butter, or a splash of lime juice.
5. Can I use a different type of oil for cooking?
You can use any neutral oil, such as canola oil or sunflower oil, instead of vegetable oil.
6. Can I use frozen vegetables?
Yes, frozen vegetables can work, but fresh veggies will provide the best texture and flavor.
7. Is this dish spicy?
No, this recipe is not spicy, but you can add chili flakes or hot sauce if you like heat.
8. How do I keep the noodles from sticking together?
Rinse the noodles under cold water after cooking to prevent them from sticking. Toss them with a little oil if needed.
9. Can I use a different sweetener instead of maple syrup?
Yes, agave nectar or brown sugar would also work well in this recipe.
10. Can I freeze the leftovers?
While this dish can be frozen, the texture of the vegetables may change. For the best results, it's recommended to store leftovers in the fridge for up to 3 days.
Conclusion
This Vegan Lo Mein is a quick and easy meal that’s full of flavor and perfect for any night of the week. Packed with healthy vegetables, savory sauce, and tender noodles, it’s a delicious and customizable dish everyone will love. Whether you’re making it for dinner or prepping it for the week ahead, this recipe is sure to become a staple in your kitchen.
Vegan Lo Mein
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Vegan Lo Mein is a quick, flavorful stir-fry dish packed with tender noodles, crisp vegetables, and a savory homemade sauce. It’s an easy and satisfying meal perfect for weeknight dinners or meal prep. Plus, it's customizable with your favorite veggies and plant-based proteins!
Ingredients
Ingredients
For the Sauce:
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Lo Mein:
- 8 ounces lo mein noodles (or any long noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small onion, thinly sliced
- 2 medium carrots, julienned
- 1 bell pepper, thinly sliced
- 2 cups sliced mushrooms
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts (optional)
- Green onions and sesame seeds for garnish
Instructions
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil. Set aside.
- Cook the Noodles: Boil the noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Stir-Fry Veggies: Add onion, carrots, and bell pepper. Stir-fry for 4–5 minutes until tender. Add mushrooms and cook for another 2 minutes.
- Add Cabbage and Sprouts: Stir in shredded cabbage and bean sprouts (if using). Stir-fry for 2–3 minutes until the cabbage wilts slightly.
- Add Sauce: Pour the sauce over the vegetables, stirring to coat evenly. Simmer for 1–2 minutes.
- Toss Noodles: Add the cooked noodles to the wok. Gently toss to combine with vegetables and sauce. Heat through.
- Garnish and Serve: Remove from heat, garnish with green onions and sesame seeds. Serve hot and enjoy!
Notes
- Gluten-Free Option: Use tamari instead of soy sauce and gluten-free noodles.
- Protein Boost: Add tofu, tempeh, or edamame for extra protein.
- More Veggies: Feel free to include broccoli, snap peas, or spinach.
- Spicy Kick: Add chili flakes or sriracha to the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-Inspired
