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
Scale
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
