Vegan Lo Mein Recipe
If you’re craving big takeout energy right from your own kitchen, you need to try this Vegan Lo Mein. This fresh, vibrant noodle stir-fry brings together crisp-tender vegetables, bouncy noodles, and a deeply savory sauce, all tossed together in just one pan. It’s fast, flavor-packed, and totally customizable—a weeknight dinner superstar you’ll want to return to again and again. Whether you’re plant-based or just looking to add more veggies to your meals, Vegan Lo Mein scratches the itch for both comfort and excitement in every bite.
Ingredients You’ll Need
The best part about making Vegan Lo Mein at home is how approachable the ingredient list is. Every addition matters: each brings its own flavor, texture, and burst of color, ensuring every bite feels satisfying and fresh.
- Lo mein noodles or spaghetti (8 ounces): Look for traditional lo mein noodles, but regular spaghetti works in a pinch for the perfect chewy base.
- Sesame oil (1 tablespoon): Adds a subtle nutty richness and keeps the noodles from sticking together.
- Vegetable oil (1 tablespoon): Ideal for stir-frying thanks to its high smoke point.
- Onion, thinly sliced (1 medium): Lends gentle sweetness and depth to the dish.
- Garlic, minced (3 cloves): For that unmistakable aromatic zing in every bite.
- Fresh ginger, grated (1 tablespoon): Gives the sauce its signature warmth and gentle heat.
- Red bell pepper, thinly sliced (1): Delivers bright color and a sweet, fresh crunch.
- Broccoli florets (1 cup): Bring satisfying body and classic lo mein appeal.
- Shredded carrots (1 cup): Add just the right touch of sweetness and vibrant orange flair.
- Snap peas (1 cup): Their crisp texture makes every forkful pop.
- Sliced mushrooms (1/2 cup): Earthy and meaty, they soak up all those delicious flavors.
- Low-sodium soy sauce or tamari (1/4 cup): The savory backbone of our sauce; use tamari to keep it gluten free.
- Hoisin sauce (2 tablespoons): Adds sweetness, spice, and umami in one swoop.
- Rice vinegar (1 tablespoon): Balances every bite with a gentle tang.
- Maple syrup (1 tablespoon): Rounds out the sauce with mellow, plant-based sweetness.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a gentle kick of heat.
- Green onions, sliced (2): Their fresh bite is the perfect finish over the top.
- Sesame seeds, for garnish: Tiny, crunchy gems that amp up look and taste.
How to Make Vegan Lo Mein
Step 1: Prepare the Noodles
Begin by boiling your lo mein noodles or spaghetti according to the package directions until just al dente—tender but still pleasantly firm. Once drained, toss the noodles immediately with sesame oil. This does double duty: it prevents a sticky, clumpy mess and infuses every strand with gorgeous nutty flavor.
Step 2: Stir-Fry the Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once hot, add in the sliced onion, minced garlic, and fresh ginger. Stir-fry for about two minutes, breathing in that irresistible aroma! This trio lays the foundation for the entire dish, building layers of flavor.
Step 3: Add the Veggies
Toss in the bell pepper, broccoli, carrots, snap peas, and mushrooms. Stir-fry these for about four to five minutes, letting the vegetables turn tender-crisp—cooked through but still bright and a little crunchy. This keeps everything tasting fabulously fresh and lively.
Step 4: Mix the Sauce
While your veggies sizzle, grab a small bowl and whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, and, if you’d like a little heat, the crushed red pepper flakes. This quick sauce delivers that umami punch and hint of sweetness classic to every great Vegan Lo Mein.
Step 5: Combine Everything
Now the fun part—add your cooked noodles and the prepared sauce to the skillet with the veggies. Using tongs, toss everything together and stir-fry for about two more minutes until all the goodness is evenly coated and gloriously glossy. The sauce should cling to every noodle and vegetable, soaking in for maximum flavor.
Step 6: Finish and Serve
Slide your finished Vegan Lo Mein onto a platter or directly into bowls. Scatter green onions and a generous sprinkle of sesame seeds over the top for that irresistible finishing touch and an extra dose of texture. Dinner’s ready!
How to Serve Vegan Lo Mein
Garnishes
The art of garnishing isn’t just about making Vegan Lo Mein pretty—it’s about adding bursts of fresh flavor and a little crunch. Try extra sliced green onions, a flurry of toasted sesame seeds, or even a drizzle of toasted sesame oil right before serving. If you love a spicy finish, a pinch of chili crisp or extra pepper flakes can take things up a notch!
Side Dishes
Pair your Vegan Lo Mein with bowls of miso soup or vegetable dumplings for a complete takeout-style feast at home. Steamed edamame, a simple cucumber salad, or a crisp Asian slaw also complement the noodles, rounding out the meal with more variety and color.
Creative Ways to Present
Jazz things up by serving Vegan Lo Mein in wide shallow bowls with chopsticks or on a big family-style platter so everyone can dig in together. For fun, layer in cubes of baked tofu or tempeh for extra protein, or pile on more seasonal veggies depending on what’s on hand. With its splashy colors and tempting aroma, this dish is always a showstopper at the table.
Make Ahead and Storage
Storing Leftovers
Store leftover Vegan Lo Mein in an airtight container in the fridge. It holds up beautifully for up to three days, making it a fantastic candidate for grab-and-go lunches or quick next-day dinners. The flavors mellow overnight, making leftovers arguably even more delicious.
Freezing
While Vegan Lo Mein is best enjoyed fresh, you can freeze leftovers if needed. Place portions in freezer-safe containers. When you’re ready to enjoy, let it thaw overnight in the fridge, though note the vegetables may soften a bit after freezing.
Reheating
Reheat Vegan Lo Mein gently in a skillet over medium heat, adding a splash of water or soy sauce to loosen things up. You can also microwave it in short bursts, stirring after every 30 seconds until steaming hot.
FAQs
Can I use other noodles for Vegan Lo Mein?
Absolutely! While traditional lo mein noodles are ideal for their chewy texture, spaghetti or even linguine make great substitutes. Try rice noodles if you need a gluten-free alternative—just keep an eye on the cook time.
How can I add more protein to Vegan Lo Mein?
It’s easy to bulk up the dish with baked tofu, tempeh, or edamame. Just toss your cooked protein into the pan with the veggies and noodles or layer it on top before serving for an extra satisfying meal.
What vegetables work best in Vegan Lo Mein?
The beauty of Vegan Lo Mein is its flexibility. Use whatever crisp veggies you have—think snow peas, baby corn, bok choy, zucchini, or napa cabbage. The key is cutting them thinly so they cook quickly and evenly.
Is there a substitute for hoisin sauce?
If you’re out of hoisin, you can combine extra soy sauce with a splash of maple syrup and a pinch of Chinese five-spice powder to mimic that signature sweet-savory flavor.
Can I make Vegan Lo Mein ahead of time?
Yes, the noodles and sauce can be prepped in advance—just store them separately, then stir-fry everything together when ready to serve. This ensures the vegetables stay crisp and the noodles perfectly saucy.
Final Thoughts
Whether you’re feeding a crowd or just treating yourself, Vegan Lo Mein is the kind of recipe that makes dinner feel special, without any fuss. With its incredible flavors, make-ahead potential, and total adaptability, it’s sure to become a new staple in your kitchen. Grab your chopsticks and give this plant-powered classic a try soon—you’ll be so glad you did!
Print
Vegan Lo Mein Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Enjoy a delicious and satisfying vegan lo mein dish that’s loaded with colorful vegetables and flavorful sauce. This easy recipe is perfect for a quick weeknight dinner or meal prep.
Ingredients
Noodles:
- 8 ounces lo mein noodles or spaghetti
Stir-Fry:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 red bell pepper (thinly sliced)
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
- 1/2 cup sliced mushrooms
Sauce:
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish:
- 2 green onions (sliced)
- sesame seeds for garnish
Instructions
- Cook Noodles: Cook noodles according to package instructions until al dente, then drain and toss with sesame oil to prevent sticking.
- Stir-Fry Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger, and stir-fry for 2 minutes. Add bell pepper, broccoli, carrots, snap peas, and mushrooms, and stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
- Make Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, and red pepper flakes if using.
- Combine and Serve: Add cooked noodles and sauce to the skillet, toss until coated and heated through, about 2 minutes. Garnish with green onions and sesame seeds.
Notes
- You can swap vegetables based on what’s in season or what you have on hand.
- For a nuttier flavor, drizzle with a teaspoon of toasted sesame oil before serving.
- This dish is also great with baked tofu or tempeh for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 9g
- Sodium: 770mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
