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    Home » Recipes » Main Dish

    Vegetable Lo Mein (30 Minute)

    Jul 15, 2013 by Kaitlin

    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.)

    Vegan vegetable lo mein on a plate with chopsticks

    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.

    Fresh cut vegetable ingredients on a cutting board

    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!)

    Vegetable lo mein on a plate

    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.

    Zoomed-in photo of vegetable lo mein on a plate with chopsticks

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

    Vegan vegetable lo mein on a plate with chopsticks

    Vegetable Lo Mein

    This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Use your own favorite vegetables or whatever is in season!
    4.84 from 12 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Asian-Inspired, Gluten-Free Option, Vegan
    Servings: 4 medium bowls

    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

    *For gluten-free: Use GF hoisin, pasta, and tamari. (For GF hoisin, I currently use San-J brand.)
    For oil-free: Omit the sesame oil and use water/broth to sauté.
    Variations: Add grated ginger, broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, snow peas, tofu, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegetable Lo Mein
    Amount per Serving
    Calories
    311
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    403
    mg
    12
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    2757
    IU
    55
    %
    Vitamin C
     
    62
    mg
    75
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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)

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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    Reader Interactions

    Comments

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      Recipe Rating:




    1. Heidi

      July 08, 2021 at 5:21 pm

      5 stars
      I loved this! Will definitely make again.

      Reply
      • Kaitlin

        July 09, 2021 at 12:01 pm

        Great to hear!

        Reply
    2. Janel

      March 24, 2020 at 5:31 pm

      5 stars
      So simple to make and my family loved it, thank you!

      Reply
      • Kaitlin McGinn

        March 25, 2020 at 12:37 pm

        Awesome to hear, Janel! Glad you all enjoyed!

        Reply
    3. Karol

      April 28, 2017 at 1:20 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:48 pm

        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.

        Reply
    4. Peg

      April 14, 2017 at 9:32 am

      Would this work with zucchini noodles in place of real pasta to cut some calories? Or do you think that would get too mushy?

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:37 pm

        I think this would be a great candidate for zucchini noodles. Would love to hear if you give it a go!

        Reply
    5. Dress Like a Diva

      February 14, 2017 at 5:40 am

      This was so good! I loved it! Thanks for the recipe.

      Reply
      • Kaitlin | The Garden Grazer

        February 24, 2017 at 6:00 pm

        So great to hear!

        Reply
    6. Nikki G

      October 20, 2015 at 9:51 pm

      I made it with a few different veggies and used Korean BBQ instead, but it was great! Thanks for sharing.

      Reply
      • Kaitlin | The Garden Grazer

        October 21, 2015 at 2:47 pm

        That's great, Nikki! Thanks for sharing!

        Reply
    7. LB0711

      September 25, 2014 at 10:49 pm

      Just made this tonight and it was yummy! Next time I'll play with different veggies. Thanks.

      Reply
      • Kaitlin | The Garden Grazer

        September 29, 2014 at 7:46 pm

        Great to hear!

        Reply
    8. Anonymous

      June 20, 2014 at 3:42 pm

      If I can't find hoisin sauce at my local market, could I substitute it with somthing else?

      Reply
      • Kaitlin | The Garden Grazer

        June 20, 2014 at 4:44 pm

        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.

        Reply
    9. Rebecca

      March 29, 2014 at 6:31 pm

      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?

      Reply
      • Kaitlin | The Garden Grazer

        March 30, 2014 at 10:44 pm

        To me, hoisin is like a thick, Asian BBQ sauce. It's usually made with soybeans, vinegar, garlic, spices, etc. Tasty flavor!

        Reply
    10. Judeen

      December 11, 2013 at 10:13 pm

      Delicious! Best lo mein I have eaten.

      Reply
      • Kaitlin | The Garden Grazer

        December 12, 2013 at 5:35 pm

        Awesome! Thanks for your kind feedback, Judeen.

        Reply
    11. Melissa

      November 24, 2013 at 2:41 pm

      I've made this more than once and it is soooooo good. Thank you for sharing!

      Reply
      • Kaitlin | The Garden Grazer

        November 25, 2013 at 3:42 am

        So great to hear! Thank you for sharing!

        Reply
    12. RonnieVFein

      August 16, 2013 at 5:28 pm

      Love the Lo Mein, mostly because it doesn't have the usual Oyster Sauce. Looks so fresh.

      Reply
    13. Kiersten

      July 24, 2013 at 1:09 am

      I always feel intimidated to cook Chinese food myself, but I shouldn't. This is definitely doable! And delicious!

      Reply
    14. Deborah

      July 16, 2013 at 12:02 pm

      It's so lovely I made Chow Mein the other day, and that was great too. I love Hoisin Sauce.

      Reply
      • Kaitlin | The Garden Grazer

        July 16, 2013 at 4:44 pm

        Chow Mein with hoisin sauce sounds wonderful. Thanks for sharing!

        Reply
    15. John and Pam

      July 16, 2013 at 12:45 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        July 16, 2013 at 4:41 pm

        Great tip to reduce the sodium! Thanks for sharing.

        Reply
        • Rk

          February 24, 2020 at 5:31 am

          5 stars
          I love using liquid aminos for any soy sauce recipe way less sodium. Bragg's makes a good one

          Reply
          • Kaitlin McGinn

            February 27, 2020 at 1:12 pm

            Agreed! Thanks for the helpful note!

    16. Melissa K.

      July 16, 2013 at 12:25 am

      I made this tonight because I had some tofu I wanted to use and it was so good. Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        July 16, 2013 at 4:40 pm

        So great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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