Description
A flavorful and easy Vegan Lo Mein recipe packed with fresh vegetables and a savory homemade sauce. This dish features tender noodles stir-fried with garlic, ginger, carrots, bell peppers, mushrooms, cabbage, and optional bean sprouts, all tossed in a delicious blend of soy sauce, hoisin, maple syrup, rice vinegar, and sesame oil. Perfectly balanced, quick to prepare, and great for a wholesome vegan meal.
Ingredients
Scale
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
Noodles
- 8 ounces lo mein noodles (or any long noodles)
Vegetables and Aromatics
- 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)
Garnish
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil until well combined. Set aside.
- Cook the Noodles: Bring a pot of water to boil and cook the noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set the noodles aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger and stir-fry for about 1 minute until fragrant, being careful not to burn them.
- Stir-Fry Veggies: Add the sliced onion, julienned carrots, and bell pepper to the wok. Stir-fry for 4 to 5 minutes until they start to soften. Add mushrooms and continue cooking for another 2 minutes until tender.
- Add Cabbage and Sprouts: Stir in the shredded cabbage or bok choy along with the bean sprouts if using. Stir-fry for an additional 2 to 3 minutes until the cabbage wilts slightly but retains some crunch.
- Add Sauce: Pour the prepared sauce over the vegetables in the wok. Stir thoroughly to coat all the veggies evenly and let it simmer for 1 to 2 minutes to meld the flavors.
- Toss Noodles: Add the cooked noodles to the wok. Gently toss everything together to combine the noodles with the vegetables and sauce. Heat through until everything is hot and well mixed.
- Garnish and Serve: Remove the wok from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while hot and enjoy your vibrant vegan meal!
Notes
- You can substitute lo mein noodles with spaghetti or linguine if unavailable.
- For gluten-free version, use tamari instead of regular soy sauce and check the hoisin sauce label.
- Feel free to add your favorite vegetables such as snap peas or broccoli.
- To add protein, consider tofu, tempeh, or edamame as vegan options.
- Adjust sweetness or acidity of the sauce by modifying maple syrup or rice vinegar amounts to taste.
