Vegetable Lo Mein (Easy!)

An easy Asian-inspired vegan Vegetable Lo Mein recipe with a secret ingredient - hoisin sauce! It's so satisfying and easy to customize with your favorite veggies. (Vegan with gluten-free and oil-free options.)

This satisfying Vegetable Lo Mein is so quick and easy to prepare! It's a classic takeout dish, but made healthier right at home.

We use a "secret ingredient" hoisin sauce that makes it taste extra-flavorful. If you're not familiar with hoisin sauce, it's like a thick, Chinese-style BBQ sauce. (Yum!) I find it in the Asian food section of our grocery store.

Just be sure to find a hoisin sauce with a taste you enjoy because it provides a lot of flavor and texture to the lo mein sauce.

Ingredients for Vegetable Lo Mein

For this recipe you will toss together in a wok or large skillet:

• Vegan lo mein noodles: Or you can use spaghetti, linguine, rice noodles, ramen noodles, etc. Traditional lo mein noodles are usually wheat or egg noodles, so be sure to find a vegan and gluten-free alternative if needed.
• Red onion
• Red bell pepper: Orange or yellow bell pepper works great too.
• Carrot: I like to julienne or shred my carrot, but you can simply slice it in half moons if desired.
• Mushrooms: Most often I use cremini or white button, but shiitake mushrooms, portobello, or other varieties work well.
• Snow peas: Or use sugar snap peas instead.
• Green onion (scallion)
• Fresh garlic cloves
• Hoisin sauce: I use "San-J" brand for a gluten-free option.
• Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
• Fresh ginger: Freshly grated ginger root adds delicious warmth and depth of flavor. However this is completely optional if you enjoy the flavor. Use as much or as little as you'd like.
• Toasted sesame oil

Oil-free option: Simply omit the sesame oil and sauté with vegetable broth or water instead. (You will lose a little flavor but it works just fine!)

Customizing

Veggies: This is a fun recipe to change up with your favorite vegetables or whatever's in season! Try broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, sugar snap peas, etc.

Make it "meaty": Add your favorite vegan beef strips, vegan chicken, etc.

Make it spicy: Add red pepper flakes or sriracha before serving if desired.

Time-saving tip! Chop & prepare your veggies in advance and store in a sealed container in the fridge. Then they're ready to go whenever you are!

Serving

Garnish: Top your veggie lo mein bowl with fresh cilantro, peanuts, cashews, or sesame seeds. Or drizzle additional tamari or coconut aminos for more flavor.

Add tofu or tempeh! Pair this noodle dish with a protein like this Easy Baked Tofu or your favorite cooked tempeh.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Simply reheat in the microwave when ready to enjoy.

For more inspiration, also browse all easy vegan dinner recipes.

Vegetable Lo Mein (Easy!)

This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Swap in your own favorite vegetables or whatever's in season!

4.84 from 12 votes

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Asian-Inspired, Gluten-Free Option, Vegan

Servings: 4 medium bowls

US CustomaryMetric

Ingredients

• 8 oz. vegan lo mein noodles (or linguini, spaghetti, ramen, etc.)
• 1 Tbsp. toasted sesame oil*
• 1 small red onion
• 8 oz. mushrooms
• 1 red bell pepper
• 1 carrot
• 4 oz. snow peas (or sugar snap)
• 4-5 green onions
• 3 garlic cloves

For the sauce:

• 1/4 cup hoisin sauce (gluten-free if desired**)
• 1 Tbsp. tamari
• 1/2 tsp. ginger, freshly grated (optional)

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Instructions

• Cook noodles according to package instructions, leaving al dente. Drain and set aside.
• Meanwhile, slice red onion, mushrooms, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
• In a large wok or skillet over medium-high heat, add sesame oil (if using).
• Once oil is hot, carefully add red onion, mushrooms, bell pepper, carrot, and snow peas. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
• Reduce heat to medium-low. Add green onions and garlic. Cook 1 minute, stirring continuously.
• Add hoisin, tamari, and ginger (if using). Then add noodles (rinsed and drained). Gently toss to combine and heat for 1-2 minutes.
• Serve warm topped with any desired garnishes. Add more tamari to taste.

Notes

*For oil-free: Omit the sesame oil and use water/broth to sauté instead. Also ensure your hoisin sauce is oil-free.

**For gluten-free: Use GF hoisin sauce, GF pasta, and tamari. (For GF hoisin, I currently use San-J brand.)

Variations: Add broccoli, baby bok choy, asparagus, celery, cabbage, spinach, tofu, etc.

Garnish: Top with fresh cilantro, peanuts, cashews, sesame seeds, or mung bean sprouts before serving if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegetable Lo Mein (Easy!)

Amount per Serving

Calories

308

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.5

g

3

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

463

mg

13

%

Carbohydrates

 

60

g

20

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

10

g

20

%

Vitamin A

 

3909

IU

78

%

Vitamin C

 

62

mg

75

%

Calcium

 

47

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this Vegan Vegetable Lo Mein recipe, also check out:

• Teriyaki Vegetable Stir Fry
• Spring Roll Bowls with Peanut Sauce
• Creamy Sun-Dried Tomato Mushroom Pasta
• Hoisin Peanut Noodles (15 Minute)

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