Lo Mein Recipe (Vegan & Easy)

This vegan lo mein recipe is gluten-free, satisfying, healthy, and also so easy to make! In addition, this vegetable lo mein is homemade, meal prep friendly, customizable and it only takes 20 minutes to make!

This recipe is so much better than take-out and you also know what’s in it! Many restaurants don’t use quality ingredients and also use a lot of oil and salt.

When you make this veggie lo mein, you can also control the ingredients. This is not an authentic recipe but it really is very delicious and comes together quickly!

I love making noodles for weeknight dinners so I usually go for peanut noodles, garlic sesame noodles or Pad Thai. But this lo mein recipe is another favorite and full of healthy vegetables just like my chickpea stir fry.

Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.

What kind of noodles are used in Lo Mein?

Lo mein noodles are made with Chinese egg noodles so it is not vegan. But to keep this dish vegan, you can use capellini or spaghetti.

What is lo mein sauce made of?

The sauce is generally made with sesame oil, garlic, ginger, oyster sauce, and soy sauce but to keep it vegan, you can use vegan oyster or fish sauce. You can also use tamari instead of soy sauce to keep it gluten-free.

What is the difference between lo mein and chow mein?

The main difference between Lo Mein and Chow Mein is the preparation method since they both use the Chinese egg noodles. Lo mein is healthier and easier to make because the noodles are boiled and then stir-fried. Chow Mein noodles are stir-fried to be crispy so it makes it more oily.

How to make Vegetable Lo Mein

Ingredients

Noodles

Since lo mein noodles are generally thin egg noodles, you can use capellini or spaghetti for a vegan option. I also use gluten-free capellini to keep this dish gluten-free.

I suggest you choose capellini instead of spaghetti because the capellini is thinner. If you are not gluten-free, then you can use soba noodles or other wheat noodles.

Vegetables

You can customize and use whatever vegetables you want but I used green onions, mushrooms, red bell pepper, carrot, snow peas, and baby spinach. You can also use broccoli, cabbage, edamame or bok choy if you prefer.

Ginger and Garlic

Fresh ginger gives so much aroma to this dish so I don’t recommend using ginger powder. I used 3 cloves of garlic but you can use more if you like.

Oil

My go-to oil is always avocado oil since it has a high smoke point. For the sauce, you will need sesame oil but make sure you are using good quality oil.

Lo Mein Sauce

For the sauce, we will be using a combination of tamari (or soy sauce), vegan fish sauce (sub for more tamari), coconut sugar, sesame oil, and Sriracha. If you want to make it spicy, you can add more Sriracha.

How to make the Vegan Lo Mein Recipe step by step

• We will start by cooking the noodles according to package instructions; drain well.

• While the noodles are cooking, you can make the sauce by whisking together tamari, coconut sugar, vegan fish sauce, sesame oil, and Sriracha in a small bowl then set aside.

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• In the meantime, in a large skillet or wok, you can add the oil and then cook the green onions for a couple of minutes.

• Next add the garlic, ginger, mushrooms, carrot, bell pepper, and snow peas to the skillet and then cook for another 4-5 minutes until the veggies are tender but crispy. And then add the spinach and mix until wilted.

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• Now, you can add the noodles and then toss a few times to incorporate. Add the sauce and stir and mix well for another minute. If it gets too dry add a little splash of water.

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Tips & Variations

• Always adjust to taste, add more tamari or soy sauce if needed. If you like it very saucy, you can make more sauce as well.
• Feel free to change up the vegetables but keep the proportions the same.
• Add a splash of liquid smoke if you want a smoky flavor.
• You can also add tofu for more protein and texture.
• To make it spicy, add more Sriracha or another favorite hot sauce.
• Slightly undercooked the noodles so it can soak up the flavors when you add the sauce.
• Do not overcook the vegetables so they should still have some crunch to them.

How to store

 Leftovers will keep in the refrigerator in a covered air-tight container for up to 5 to 6 days. To reheat, warm on the stovetop over low heat until warm but you may need to add some more tamari or soy sauce. 

This vegetable lo mein comes together in 20 minutes and very easy and versatile. It is also:

• Vegan & Gluten-free
• Better than take-out
• Meal prep friendly
• Also so delicious!

More Asian inspired vegan recipes to try

• VEGAN PAD THAI (EASY & HEALTHY)
• BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
• SPRING ROLLS WITH PEANUT SAUCE (VEGAN & FRESH)
• THAI RED CURRY RECIPE ( VEGAN & EASY )
• ORANGE CAULIFLOWER
• VEGAN SESAME CHICKEN (STICKY SESAME CAULIFLOWER)
• SWEET POTATO SUSHI ROLL

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

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