Description
This vibrant Vegan Lo Mein is a quick and delicious stir-fry noodle dish packed with colorful vegetables and tossed in a savory, slightly sweet sauce. Perfect for a healthy weeknight dinner, this recipe is easy to make and full of flavor with classic Asian-inspired ingredients.
Ingredients
Scale
Sauce
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Noodles
- 8 ounces lo mein noodles (or any long noodles)
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small onion, thinly sliced
- 2 medium carrots, julienned
- 1 bell pepper, thinly sliced
- 2 cups sliced mushrooms
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts (optional)
Garnish
- Green onions
- Sesame seeds
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil until well combined. Set aside to allow the flavors to meld.
- Cook the Noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to the package instructions until just tender. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger, stir-frying for about 1 minute until fragrant but not browned.
- Stir-Fry Veggies: Add the sliced onion, julienned carrots, and bell pepper to the wok. Continue stir-frying for 4 to 5 minutes until the vegetables are starting to soften. Add the sliced mushrooms and cook for an additional 2 minutes until tender.
- Add Cabbage and Sprouts: Stir in the shredded cabbage or bok choy and bean sprouts if using. Continue stir-frying for 2 to 3 minutes until the cabbage wilts slightly but remains crisp.
- Add Sauce: Pour the prepared sauce over the vegetables in the wok. Stir well to coat everything evenly and let it simmer for 1 to 2 minutes so the flavors combine.
- Toss Noodles: Add the cooked noodles to the wok with the vegetables and sauce. Gently toss and stir to combine all ingredients thoroughly. Heat through for another minute or so.
- Garnish and Serve: Remove the wok from heat. Garnish the lo mein with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy this flavorful vegan dish.
Notes
- To make the recipe gluten-free, ensure to use tamari instead of soy sauce.
- Bean sprouts are optional but add a nice crunch and freshness to the dish.
- You can substitute any long noodles like spaghetti or rice noodles if lo mein noodles are unavailable.
- Feel free to add tofu or tempeh for additional protein if desired.
- Adjust the amount of maple syrup or agave nectar to control sweetness according to your taste.
