Whether you're looking for a quick and easy weeknight meal or a crowd-pleasing dish for a gathering, this vegan lo mein is a versatile and wholesome option that can be customized with your favorite vegetables and plant-based proteins.
Vegan lo mein is a delicious and satisfying plant-based twist on the classic Chinese noodle dish. This dish is flavorful and nutritious, made with tender noodles, crisp vegetables, and a savory, umami-rich sauce.
Unlike traditional lo mein, which often includes meat or seafood, the vegan version relies on ingredients like tofu, mushrooms, varieties of veggies, and a blend of soy sauce, garlic, and ginger to create depth of flavor. There are many other ways to get protein, like TVP, vegan meat, tofu, edamame beans, etc.
Vegan Lo Mein
Ingredients
Wheat Noodles - you can also consider any other varieties of vegetarian and egg-free noodles.
Veggies - carrots, onions, garlic, bell peppers, cabbage, spring onions, mushrooms, bok choy, etc.
Sauce - light soy sauce, dark soy sauce, sriracha, mirin (rice vinegar), tomato ketchup, toasted sesame oil, crushed garlic, and ginger
Salt and black pepper
Oil - any neutral-tasting oil or toasted sesame oil
Optional - chili garlic oil
Instructions:
Heat water in a saucepan and bring it to a boil. Add salt and the noodles. Cook as per package instructions (3 - 4 minutes). Remove from hot water and pass through water. Drizzle a tbsp of oil to avoid sticking the noodles.
Prepare the sauce in a bowl. Add dark soy sauce, light soy sauce, chili sauce (sriracha), rice vinegar (mirin), tomato ketchup, minced garlic and ginger. Mix them well, making the sauce for vegan lo mein.
Heat oil in a pan. Saute garlic and chili flakes for 10 - 15 seconds, then remove to a small bowl. You can use this chili garlic to garnish.
Add some more oil to the pan. Add sliced vegetables, such as cabbage, carrots, sliced onions, green onions, and mushrooms. Saute on high flame for 3 - 4 minutes, until the veggies start to wilt but not soft mushy. Keep stirring in between.
Add the boiled noodles and the sauce. Gently stir them. Finally, add salt to taste (soy sauce also contains salt), black pepper, and more green onions to the noodles. Toss to mix everything well. Vegan lo mein is ready in less than 30 minutes.
Similar Recipes:
Vegan Lo Mein Recipe
Vegan Lo Mein
Equipment
- 1 wok iron wok preferably
- 1 Spatula
Ingredients
- 150 gm Noodles
- 4 garlic cloves minced (for chili garlic topping)
- 2 tsp chili flakes for chili garlic topping
- 2 - 3 tbsp oil
- ยฝ tsp salt or as required
- ยฝ tsp crushed black pepper
vegetables
- 1 onion sliced
- 1 carrot sliced jullienes
- ยฝ cup shredded cabbage
- ยผ cup sliced mushrooms
- ยผ cup green onions
Lo mein sauce
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tsp sriracha or red chili sauce
- 1 tbsp rice vinegar
- 1 tbsp tomato ketchup
- ยฝ tsp grated ginger
Instructions
Boil Noodles
- Heat water in a saucepan and bring it to a boil.
- Add the dry noodles. Cook as per package instructions (3 - 4 minutes).
- Remove from hot water and pass through water.
- Drizzle a tbsp of oil to avoid sticking the noodles.
Prepare lo mein sauce
- Prepare the sauce in a bowl. Add dark soy sauce, light soy sauce, chili sauce (sriracha), rice vinegar (mirin), tomato ketchup, and minced ginger. Mix them well, making the sauce for vegan lo mein.
Make chili garlic topping (optional)
- Heat oil in a pan. Saute garlic and chili flakes for 10 - 15 seconds, then remove to a small bowl. You can use this chili garlic to garnish.
Toss Veggies and Noodles
- Add some more oil to the pan.
- Add sliced vegetables, such as cabbage, carrots, sliced onions, green onions, and mushrooms.
- Saute on high flame for 3 - 4 minutes, until the veggies wilt but are not soft and mushy. Keep stirring in between.
- Add the boiled noodles and the sauce. Give them a gentle stir.
- In the end, add salt to taste (soy sauce also contains salt), black pepper, and more green onions to the noodles.
- Toss to mix everything well.
- Vegan lo mein is ready in less than 30 minutes.
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