An easy Asian-inspired vegan Vegetable Lo Mein recipe with secret ingredient - hoisin sauce! It's so satisfying, easy to customize, and a great lunch or dinner. (Vegan with gluten-free and oil-free options.)
This satisfying Vegetable Lo Mein is so quick and easy to prepare! It's a great classic takeout dish, but made healthier right at home.
The "secret ingredient" hoisin sauce makes it taste extra-flavorful.
If you're not familiar with hoisin sauce, it's kind of like a thick, Chinese-style BBQ sauce. (Yum!) I find it in the Asian food section of our grocery stores.
It provides so much great 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 pan:
- 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
- Bell pepper: I use yellow, but orange bell peppers or red bell peppers work great too.
- Carrot: I like to julienne or shred my carrot, but you can simply slice it in half moons if desired.
- Mushrooms: I use cremini, but white button, shiitake mushrooms, portobello, or other varieties work well.
- 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.
- 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: Add other vegetables as you see fit. Try broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, snow peas, etc.
Ginger: You can also add freshly grated ginger root for more warmth and depth of flavor.
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.
Serving
Garnish: Top your bowl with fresh cilantro, peanuts, cashews, or sesame seeds.
Add tofu or tempeh! Pair this noodle dish with a protein like this Easy Baked Tofu or your favorite cooked tempeh.
For more inspiration, also browse all easy vegan dinner recipes.
Vegetable Lo Mein
Ingredients
- 8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
- 1 small red onion
- 1 yellow bell pepper
- 1 carrot
- 8 oz. mushrooms
- 5 green onions
- 3 garlic cloves
- 1/4 cup hoisin sauce (gluten-free if desired*)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil (optional - see oil-free version in notes)
Toppings (optional):
- Cilantro, peanuts, cashews, sesame seeds
Instructions
- Cook noodles according to package instructions, leaving al dente. Drain and set aside.
- Meanwhile, slice mushrooms, red onion, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
- In a wok or large pan over medium-high heat, add sesame oil (if using).
- Once oil is hot, carefully add mushrooms, red onion, bell pepper, and carrots. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
- Add green onions and garlic. Cook 1 minute, stirring continuously.
- Add noodles (cooked and drained), hoisin, and tamari. Gently stir to combine and heat for 1-2 minutes. (Fresh greens like baby spinach are lovely stirred in during the last couple minutes as well.)
- Top with any desired garnishes or more tamari to taste.
Notes
Nutrition Per Serving (Estimate)
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.
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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Heidi
I loved this! Will definitely make again.
Kaitlin
Great to hear!
Janel
So simple to make and my family loved it, thank you!
Kaitlin McGinn
Awesome to hear, Janel! Glad you all enjoyed!
Karol
Hi! I don't know if I can get an answer in time, but I want make this recipe tonight for a group of 8 and I don't remember how much this quantity yields! I've done it in the past and love it. Thank you.
Kaitlin | The Garden Grazer
I'd definitely double the recipe for a group of 8. You could even triple it to be on the safe side and enjoy any leftovers.
Peg
Would this work with zucchini noodles in place of real pasta to cut some calories? Or do you think that would get too mushy?
Kaitlin | The Garden Grazer
I think this would be a great candidate for zucchini noodles. Would love to hear if you give it a go!
Dress Like a Diva
This was so good! I loved it! Thanks for the recipe.
Kaitlin | The Garden Grazer
So great to hear!
Nikki G
I made it with a few different veggies and used Korean BBQ instead, but it was great! Thanks for sharing.
Kaitlin | The Garden Grazer
That's great, Nikki! Thanks for sharing!
LB0711
Just made this tonight and it was yummy! Next time I'll play with different veggies. Thanks.
Kaitlin | The Garden Grazer
Great to hear!
Anonymous
If I can't find hoisin sauce at my local market, could I substitute it with somthing else?
Kaitlin | The Garden Grazer
Great question. You could always try making your own (simply do a google search for homemade hoisin and see what you can find!) Otherwise a simple stir-fry sauce would be tasty as well.
Rebecca
I normally make my lo-mein with a 3-2-1 mix of soy & oyster sauce and sesame oil. What is the difference in taste with Hoisen? Can you compare it with anything?
Kaitlin | The Garden Grazer
To me, hoisin is like a thick, Asian BBQ sauce. It's usually made with soybeans, vinegar, garlic, spices, etc. Tasty flavor!
Judeen
Delicious! Best lo mein I have eaten.
Kaitlin | The Garden Grazer
Awesome! Thanks for your kind feedback, Judeen.
Melissa
I've made this more than once and it is soooooo good. Thank you for sharing!
Kaitlin | The Garden Grazer
So great to hear! Thank you for sharing!
RonnieVFein
Love the Lo Mein, mostly because it doesn't have the usual Oyster Sauce. Looks so fresh.
Kiersten
I always feel intimidated to cook Chinese food myself, but I shouldn't. This is definitely doable! And delicious!
Deborah
It's so lovely I made Chow Mein the other day, and that was great too. I love Hoisin Sauce.
Kaitlin | The Garden Grazer
Chow Mein with hoisin sauce sounds wonderful. Thanks for sharing!
John and Pam
Maybe cut the hoison sauce with a little wine or low sodium broth. Hoison and soy sauce adds up to a whole lot of sodium. But hoison sauce is great. I've been using it for years in a pork tenderloin marinate.
Kaitlin | The Garden Grazer
Great tip to reduce the sodium! Thanks for sharing.
Rk
I love using liquid aminos for any soy sauce recipe way less sodium. Bragg's makes a good one
Kaitlin McGinn
Agreed! Thanks for the helpful note!
Melissa K.
I made this tonight because I had some tofu I wanted to use and it was so good. Thanks for the recipe!
Kaitlin | The Garden Grazer
So great to hear!