Vegetable lo mein is a delicious Asian noodle stir fry that can be made in 20-minutes right at home! This vegan recipe is a versatile staple you will want to make again and again.
Veggie Lo Mein
I am always craving Asian food. Like, twenty days out of every month my mind immediately goes to lo mein for dinner. It is 1. DELICIOUS, 2. takes about 20 minutes and 3. it is my favorite ‘clean out the fridge’ meal!
Because I try pretty hard not to order take out that often, I have kind of perfected this Asian stir-fry dish in our house. It takes about 20 minutes to come together and uses Asian inspired stable ingredients.
If you don’t already have sesame oil and rice vinegar on hand your recipe box just grew a lot after purchasing them! They are two staple ingredients in making Chinese and Asian inspired homemade dishes. After this lo mein, I recommend trying this Sesame Pork and Green Beans and then these Keto Asian Chicken Lettuce Wraps.
Reasons you’ll ♡ this Vegetable Lo Mein Recipe
- It is completely protein flexible: I didn’t add a protein source to this recipe but you can add or omit as you please! If half of your house is vegan and half is not you can cook this base meal for everyone and only have separate protein choices to fix.
- Use whatever vegetables you have on hand: truly anything works! Clean out your veggie drawer and throw all your odds and ends into this dish or intentionally change up your veggies every time to keep it interesting. You will never stop coming up with delicious lo mein combinations!
- It can be made ahead of time and leftovers taste wonderful: If you are planning to make this ahead of time and store it in the refrigerator, I do recommend making a little bit extra sauce. Noodles can dry out when reheating so it is nice to splash a little more in when needed. I enjoy reheating mine on the stovetop in a skillet but a microwave works just as well!
- 30-minute meal made in one pot: Enough said.
What vegetables do I need to make lo mein?
When I say it is my favorite clean out the fridge meal, I mean it! If your vegetable drawer is full of odds and end veggies that need to be eaten up, toss them in lo mein and enjoy!
Some of my favorite veggies to use are snap peas, cabbage, green onions, and carrots. Other favorites we love in lo mein are bell pepper, broccoli, and asparagus and if you need more variety, edamame, green beans, cherry tomatoes, mushrooms, and water chesnuts all taste amazing in your Chinese stir fry!
Vegetable Lo Mein Ingredients:
Lo mein is a versatile meal, which is what keeps me coming back for more and more! The real star of the show is the sauce. I change up my veggies, protein and even what noodles I use but the sauce ingredient stays the same.
- vegetables: snap peas, carrots, purple cabbage
- gluten-free spaghetti noodles
- the sauce: soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili garlic sauce
- optional: peanuts, tofu, chicken, steak
What kind of noodles are in lo mein?
I live in a food desert and I don’t want to order my groceries online every time I want lo mein so I use gluten-free spaghetti noodles and I promise it tastes just as good!
Is lo mein vegan?
This recipe can certainly be made vegan! Swap the honey in the ingredient list or maple syrup and you have a completely homemade vegan lo mein.
However, the store and restaurant lo mein version are off-limits for vegans. The noodles are probably going to be traditional lo mein noodles which are egg noodles and the ingredients could have fish oil, oyster oil, or honey in it. No worries though my plant-eating friends! This recipe is just as delicious and vegan-friendly.
Easy Dinner Ideas
- Apple Bacon Cheddar Panini
- One-Pan Cheesy Chicken and Spinach Pasta
- Thai Grilled Chicken
- 30-Minute Gluten-Free Lemon Butter Broccoli Penne
- Taco Soup (Instant Pot, Slow Cooker or Stovetop)
- 1 (12 ounces) package spaghetti or rice noodles (I used gluten-free Barilla spaghetti noodles)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons chili garlic sauce
- 1/3 cup chopped snap peas
- 1/3 cup chopped carrots
- 1/2 cup shredded purple cabbage
- 1/4 cup chopped peanuts
- 1/4 cup chopped green onions
- In a large stock pot or dutch oven cook the noodles according to package directions, set aside.
- In the same pot combine the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili garlic sauce. Stir well and heat over medium heat until it begins to simmer and thicken.
- Add the chopped carrots, snap peas and cabbage. Stir well and sauté for 5-7 minutes until vegetables are tender.
- Add in cooked noodles and stir very well to make sure they are coated in the asian sauce.
- Top with peanuts and green onions.