Vegan Lo Mein Recipe
If you’ve been searching for a quick, colorful, and flavor-packed weeknight dinner, Vegan Lo Mein is about to become your new best friend. This plant-based spin on a classic takeout favorite brings together tender noodles, crisp-tender veggies, and a savory-sweet sauce that instantly hits the spot. Whether you’re already a noodle aficionado or just want to sneak more veggies into your meals, this Vegan Lo Mein is guaranteed to satisfy both your cravings and your need for an easy, wholesome meal.
Ingredients You’ll Need
Every ingredient in this Vegan Lo Mein is carefully chosen for maximum flavor, texture, and visual appeal. The best part? You probably already have most of these staples in your kitchen, and each one brings something special to the table—from a splash of umami to a pop of color or a satisfying crunch.
- Lo mein noodles or spaghetti (8 oz): The heart of the dish, these noodles soak up all the savory sauce and deliver that classic chewy texture.
- Sesame oil (1 tablespoon): Adds rich, nutty depth and a touch of authentic Asian aroma.
- Vegetable oil (1 tablespoon): Helps with stir-frying and keeps the noodles from sticking.
- Garlic, minced (2 cloves): Infuses the whole dish with irresistible, bold flavor.
- Fresh ginger, minced (1 tablespoon): Brightens everything up with a punch of zesty warmth.
- Red bell pepper, thinly sliced (1): Brings sweetness and a pop of gorgeous color.
- Shredded carrots (1 cup): Offers crunch and natural sweetness for balance.
- Snap peas (1 cup): Give a crisp, refreshing bite and a burst of green.
- Sliced mushrooms (1 cup): Add savory, earthy notes and a meaty texture.
- Baby spinach (2 cups): Wilts perfectly into the noodles, adding nutrition and a soft texture.
- Low-sodium soy sauce (1/4 cup): The base of the sauce, bringing umami and saltiness without overpowering.
- Hoisin sauce (2 tablespoons): Adds sweet, tangy depth and that classic lo mein flavor.
- Maple syrup (1 tablespoon): Naturally sweetens the sauce, balancing the savory elements.
- Rice vinegar (1 teaspoon): A splash of acidity to brighten up the dish.
- Sriracha (1/2 teaspoon, optional): For a little heat—add more or less to suit your spice level!
- Sliced green onions & sesame seeds (for garnish): Freshness and crunch to finish things off beautifully.
How to Make Vegan Lo Mein
Step 1: Cook the Noodles
Start by bringing a large pot of water to a boil and cooking your lo mein noodles or spaghetti according to the package instructions. The key here is to cook them until they’re just tender but still have a bit of bite. Once they’re ready, drain them and immediately rinse under cold water—this stops the cooking process and ensures your noodles stay perfectly chewy and never mushy.
Step 2: Sauté the Aromatics
While the noodles are draining, heat both the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and ginger, and sauté for about 30 seconds. The kitchen will instantly smell incredible, and these aromatics will infuse the oil, creating the flavorful foundation for your Vegan Lo Mein.
Step 3: Stir-Fry the Veggies
Add the sliced red bell pepper, shredded carrots, snap peas, and mushrooms to the pan. Stir-fry these vibrant veggies for 4 to 5 minutes, just until they’re crisp-tender. You want them to retain some bite and their bright colors. Next, stir in the baby spinach and let it wilt for a minute or so, gently folding it into the other vegetables.
Step 4: Mix the Sauce
In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, maple syrup, rice vinegar, and sriracha (if you like a little heat). This sauce is the magic behind the deep, complex flavor of your Vegan Lo Mein—sweet, salty, tangy, and just a hint of spice.
Step 5: Bring It All Together
Add your cooked noodles and the prepared sauce directly into the skillet with the veggies. Toss everything together thoroughly, using tongs or two large forks, so the noodles are evenly coated and the sauce gets distributed throughout. Let everything heat through for about 2 minutes, then remove from heat. Your Vegan Lo Mein is officially ready to serve!
How to Serve Vegan Lo Mein
Garnishes
Don’t skip the finishing touches! A generous sprinkle of sliced green onions and sesame seeds not only makes this Vegan Lo Mein pop visually but also adds a lovely crunch and a hint of freshness. If you have toasted sesame oil or chili oil, a tiny drizzle on top takes things to the next level.
Side Dishes
This dish is hearty on its own, but it pairs beautifully with steamed edamame, a simple cucumber salad, or crispy tofu bites. For a full takeout-style feast, whip up some vegan spring rolls or a bowl of hot and sour soup to serve alongside your Vegan Lo Mein.
Creative Ways to Present
For a fun twist, try serving your Vegan Lo Mein in individual noodle bowls with chopsticks tucked in, or pile it high on a big platter for family-style dining. If you’re feeling adventurous, tuck it into lettuce cups for a light, hand-held version that’s perfect for parties or meal prep lunches.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vegan Lo Mein (lucky you!), simply transfer it to an airtight container and refrigerate. It will keep well for up to 3 days, and the flavors often deepen and meld overnight, making leftovers even more delicious.
Freezing
While Vegan Lo Mein is best enjoyed fresh, you can freeze it in a pinch. Place the cooled noodles and veggies in a freezer-safe bag or container, squeezing out as much air as possible. Freeze for up to 2 months. Just keep in mind the veggies may soften a bit upon thawing, but the flavor will still be spot on.
Reheating
To reheat, warm your Vegan Lo Mein in a skillet over medium heat, adding a splash of water or extra soy sauce to loosen things up. You can also microwave it in 1-minute bursts, stirring in between, until heated through. Either way, it should taste as vibrant as when you first made it!
FAQs
Can I use other vegetables in Vegan Lo Mein?
Absolutely! This dish is incredibly versatile. Feel free to swap in broccoli, zucchini, cabbage, or any veggies you have on hand. The more color and variety, the better!
Is there a gluten-free version of Vegan Lo Mein?
Yes, simply use gluten-free noodles and swap the soy sauce for tamari or coconut aminos. Just double-check your other sauces to ensure they’re gluten-free as well.
How spicy is this Vegan Lo Mein?
The base recipe is quite mild, with just a hint of sriracha for warmth. If you love heat, feel free to add more sriracha or toss in some chili flakes when serving.
Can I make Vegan Lo Mein ahead of time?
Definitely! You can prep the veggies and sauce a day in advance, then just cook everything together when you’re ready to eat. It also reheats beautifully for meal prep.
What’s the best type Main Course
Traditional lo mein noodles are perfect, but regular spaghetti works just as well in a pinch. Udon, soba, or even rice noodles can also be used based on your preference and what’s in your pantry.
Final Thoughts
If you’re looking for a meal that’s quick, colorful, and guaranteed to impress, give this Vegan Lo Mein a try! It’s a comforting, crowd-pleasing dish that brings the joy of takeout right into your own kitchen. Happy cooking and enjoy every slurp!
Print
Vegan Lo Mein Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and easy Vegan Lo Mein made with tender noodles, fresh vibrant vegetables, and a savory homemade sauce that delivers authentic Asian flavors in a healthy plant-based dish perfect for weeknight dinners or meal prep.
Ingredients
Noodles
- 8 oz lo mein noodles or spaghetti
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 1 cup sliced mushrooms
- 2 cups baby spinach
Sauce & Seasonings
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the lo mein noodles or spaghetti according to the package directions until just tender. Drain and rinse under cold water to stop the cooking process, then set aside.
- Sauté aromatics: In a large skillet or wok, heat the sesame oil and vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant but not browned.
- Cook vegetables: Add the sliced red bell pepper, shredded carrots, snap peas, and sliced mushrooms to the skillet. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender but still vibrant in color.
- Wilt spinach: Stir in the baby spinach and cook just until it wilts, which should take about one minute.
- Prepare sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, maple syrup, rice vinegar, and sriracha (if using) until well combined.
- Toss noodles and sauce: Add the cooked noodles and the prepared sauce to the skillet with the vegetables. Toss everything together gently to combine and cook for about 2 minutes until heated through and the sauce evenly coats the noodles and veggies.
- Serve: Divide the Vegan Lo Mein into bowls and garnish with sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy!
Notes
- Feel free to swap in any vegetables you prefer such as broccoli, cabbage, zucchini, or bok choy.
- To make this dish gluten-free, substitute regular soy sauce with tamari or coconut aminos.
- Adjust the amount of sriracha sauce to your preferred spice level or omit it altogether for a milder dish.
- Use caution to not overcook the vegetables; they should remain crisp-tender for best texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
