Vegan Lo Mein

Lo mein is a classic Chinese egg noodle dish. It’s similar to chow mein but instead of “stir-fried noodles”, lo mein translates as “tossed noodles” and the preparation method is different.

For lo mein, cooked noodles are tossed with already stir fried veggies and sauce whereas with chow mein the noodles are fried for a drier, crispier texture.

Lo mein is usually made with egg-based noodles, however, this recipe is vegan, so it uses rice noodles.

If you love noodles, you’ll have to try these Vegan Drunken Noodles Recipe, Vegan Tofu Pad Thai or Quick and Easy Spicy Miso Noodles next!

Features

• Quick and Easy! This recipe is perfect for a tasty weeknight meal that’s ready in 30 minutes.
• Enjoy stir fried noodles and veggies in a delicious sauce.
• Vegan, can be made gluten-free (use tamari instead of soy sauce).
• Use a variety of different noodles, mix-and-match veggies like broccoli, bok choy, carrot, bell peppers, snap peas and mushrooms or add your choice of protein like crispy tofu.

Ingredient Notes

• Soy Sauce: Suggested to use a low-sodium soy sauce. For a gluten-free recipe, make sure you use gluten-free tamari or coconut aminos.
• Sugar: You can use brown rice, coconut sugar or cane sugar.
• Sesame Oil: Sesame oil provides the best flavour for Asian-inspired dishes like this.
• Sambal Oelek: You can use sambal oelek fresh chili paste or chili garlic sauce. Adds heat and sweetness to the recipe. This is a common ingredient in Asian grocery stores or well-stocked grocery stores in the Asian food section. It’s also readily available online. Sometimes store-bought sambal contains shrimp paste so be sure read the ingredients if you’re vegan or have a shellfish allergy.
• Rice Noodles: May be labelled stir fry noodles. Look for a medium thickness like you might find in Pad Thai.
• Veggies: I used red bell pepper, onion, mushrooms, carrot and snap peas. These are easy to customize. You can use an colour of bell pepper, snow or snap peas and feel free to omit the mushrooms if you don’t like them.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Before You Start: Put a pot of water on to boil for the noodles and wash and chop all the veggies so you’re ready to go.

Step 1: Whisk the sauce ingredients together in a bowl and set aside for later.

Step 2: Cook the noodles according to the package instructions. After cooking, rinse under cold water and set aside.

Step 3: Heat the sesame oil over medium heat in a large frying pan. Add the onions and cook for about 3 minutes.

Step 4: Add the bell peppers, mushrooms and carrots and cook for another 4-5 minutes.

Step 5: Add the snap peas and the sauce you prepared and bring to a boil.

Step 6: Add the noodles and toss to heat through.

Storing & Reheating

• Let cool somewhat before storing.
• Fridge: Store in a sealed container for up to 5 days.
• Freezer: Store in an airtight container or in individual freezer-safe bags for up to 3 months. Thaw overnight in the fridge.
• Reheating: Can be enjoyed cold or reheated as needed in the microwave or in a pan on the stovetop until heated through. Note that it will be a bit drier after storing as the noodles absorb more of the sauce.