Vegan Lo Mein Recipe

Vegan Lo Mein Recipe
Vegan Lo Mein Recipe

  • 8 oz (225g) lo mein noodles or other vegan noodles of your choice
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 cup broccoli florets
  • 1 cup snap peas, ends trimmed
  • 1/2 cup shredded cabbage
  • 3 green onions, sliced
  • 1/4 cup soy sauce (use tamari for a gluten-free option)
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or agave nectar
  • 1 tsp sriracha sauce (adjust to taste)
  • Sesame seeds and chopped cilantro for garnish (optional)
  1. Cook the lo mein noodles according to the package instructions. Drain and set aside.
  2. In a large wok or skillet, heat sesame oil over medium-high heat.
  3. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
  4. Add the sliced bell peppers, julienned carrots, broccoli, snap peas, and shredded cabbage to the wok. Stir-fry for 3-5 minutes or until the vegetables are tender-crisp.
  5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup (or agave nectar), and sriracha.
  6. Add the cooked noodles and the sauce to the vegetables in the wok. Toss everything together to ensure the noodles and vegetables are well-coated with the sauce.
  7. Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
  8. Taste and adjust the seasoning if needed. You can add more soy sauce or sriracha according to your preference.
  9. Remove from heat and stir in sliced green onions.
  10. Serve the Vegan Vegetable Lo Mein hot, garnished with sesame seeds and chopped cilantro if desired.