🍜 Vegan Lo Mein

A quick, flavorful vegan lo mein loaded with chewy noodles, crisp vegetables, and a savory garlic-sesame stir-fry sauce. Perfect for an easy weeknight dinner.

Serves: 4
Prep: 15 minutes
Cook: 15 minutes
Total: ~30 minutes

Ingredients

Noodles & vegetables

• 12 oz (340 g) vegan lo mein, chow mein, or spaghetti noodles
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• ½ cup snow peas or snap peas
• 3 green onions, sliced

🥢 Lo Mein Sauce

• ¼ cup low-sodium soy sauce or tamari
• 2 tbsp hoisin sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or brown sugar
• 1 tsp chili garlic sauce or sriracha, optional
• ½ tsp white pepper or black pepper
• 2 tbsp water

👩‍🍳 Instructions

1. Cook the noodles: Cook noodles according to the package directions until just tender. Drain and rinse briefly with cold water. Toss with a teaspoon of sesame oil to prevent sticking.
2. Make the sauce: Whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, maple syrup, chili sauce, pepper, and water.
3. Stir-fry the aromatics: Heat a large wok or skillet over high heat. Add neutral oil, then garlic and ginger. Stir-fry for 30–45 seconds until fragrant.
4. Add vegetables: Add cabbage, carrot, bell pepper, broccoli, and snow peas. Stir-fry for 3–5 minutes. Keep the vegetables slightly crisp.
5. Add noodles: Add the cooked noodles to the wok and toss everything together.
6. Add sauce: Pour the sauce over the noodles. Toss continuously for 2–3 minutes, until the noodles are glossy and the sauce has coated everything.
7. Finish: Add green onions and toss for another 30 seconds.