Vegan Lo Mein Recipe

Quick, Flavorful, and Crowd-Pleasing Every Time! 🌱

“Oh my gosh!! I made these for my son’s birthday party and I apparently didn’t make enough — they were gone in minutes! 😅 Seriously, so yummy!”

That’s the kind of reaction you can expect with this Vegan Lo Mein — the perfect balance of saucy, savory, and satisfying. Loaded with fresh veggies and tossed in a rich soy-garlic sauce, this noodle dish is easy to make, delicious to eat, and guaranteed to impress everyone (even the non-vegans!).

🌿 Ingredients:

For the noodles:

• 8 oz lo mein noodles or any thin noodles (use rice noodles for gluten-free)
• 1 tbsp sesame oil

For the sauce:

• 3 tbsp soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced

For the stir-fry:

• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup green onions, chopped
• 1/4 cup roasted peanuts or cashews (optional for crunch)

👩‍🍳 Directions:

1. Cook noodles according to package instructions. Drain, toss with sesame oil, and set aside.
2. In a small bowl, whisk together all the sauce ingredients.
3. Heat a large pan or wok over medium heat. Add a splash of oil, then sauté garlic, ginger, and veggies for about 5 minutes until tender-crisp.
4. Add mushrooms and cook until lightly browned.
5. Toss in the noodles and pour the sauce over. Stir-fry for 2–3 minutes until everything is coated and glossy.
6. Garnish with chopped green onions and nuts. Serve hot! 🔥

💚 Why You’ll Love It:

• 100% vegan & dairy-free
• Ready in under 25 minutes
• Packed with protein, fiber, and umami flavor
• Perfect for meal prep or quick weeknight dinners

🥢 Pro Tip:

Add tofu, tempeh, or edamame for an extra protein boost. This dish also tastes amazing cold as a next-day lunch!

Simple ingredients, big flavor, and that perfect noodle slurp — this Vegan Lo Mein is pure comfort in a bowl.