Name: Vegan Lo Mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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; 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

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

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

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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