Vegan Lo Mein Recipe

Skip the takeout and make this flavor-packed vegan lo mein at home in just 20 minutes! Loaded with stir-fried noodles, fresh veggies, and a savory soy-based sauce, this dish is quick, satisfying, and better than restaurant style.

Ingredients

For the noodles:

10 oz (280 g) lo mein noodles (or ramen/spaghetti if unavailable)
1 Tbsp sesame oil

For the veggies:

2 Tbsp neutral oil (canola, sunflower, or avocado oil)
2 cups mushrooms, sliced
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets (optional)
3 green onions, chopped (reserve some for garnish)
2 cloves garlic, minced
1 tsp fresh ginger, grated

For the sauce:

¼ cup soy sauce (or tamari for gluten-free)
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 tsp maple syrup or brown sugar
1 tsp sriracha or chili paste (optional, for heat)

Instructions

Cook the noodles
- Cook lo mein noodles according to package instructions. Drain, toss with sesame oil, and set aside.
Stir-fry the veggies
- Heat oil in a large wok or skillet over medium-high heat.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Add mushrooms, bell peppers, carrots, and broccoli. Stir-fry for 4–5 minutes until just tender but still crisp.
Make the sauce
- In a small bowl, whisk together soy sauce, hoisin, rice vinegar, maple syrup, and sriracha.
Combine everything
- Add noodles to the pan with veggies. Pour in the sauce and toss well to coat everything evenly.
- Stir in chopped green onions.
Serve & garnish
- Plate the lo mein, garnish with extra green onions and sesame seeds if desired.

Tips & Variations

Add tofu, tempeh, or seitan for extra protein.
Use any veggies you have on hand — cabbage, snow peas, or baby corn are all great.
For a nutty flavor, drizzle with toasted sesame oil before serving.

Quick, customizable, and oh-so-delicious — this Vegan Lo Mein is perfect for weeknights or meal prep!