Bowl of vegan low mein noodles topped with green onion and sesame seeds.

Vegan Lo Mein

  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan

Saucy and delicious veggie lo mein that’s perfect for a quick and easy 30-minute dinner any night of the week. 



For the Sauce:

  • 1 cup low-sodium soy sauce or gluten-free tamari (250 ml) 
  • 2 tbsp brown sugar (30 g) 
  • 2 tsp sesame oil (10 ml) 
  • 2 clove garlic, grated (10 g) 
  • 1” nub fresh ginger, grated (10 g) 
  • 2 tsp sambal (10 g, adjust to suit spice preference)

For the Noodles:

  • 1 package rice noodles, medium thickness (455 g)
  • 1 tsp sesame oil (5 ml) 
  • 1 small onion, sliced (150 g)
  • 1 medium red bell pepper, thinly sliced (165 g)
  • 1 cup shitake mushrooms, stems removed and sliced thin (50 g) 
  • 1 cup thinly sliced carrots or store-bought julienned carrots (100 g) 
  • 1 cup snap peas or snow peas, sliced thin (100 g) 

For Serving:

  • sliced green onions
  • sesame seeds


  1. Start boiling water for the noodles and wash and chop all of the vegetables so you’re prepared.
  2. In a medium bowl, whisk together the sauce ingredients and set aside for later. 
  3. Cook noodles as per package instructions. Rinse thoroughly with cold water once cooked and reserve for later. 
  4. Heat the sesame oil in a large frying pan over medium heat. Add the onions and cook for about 3 minutes until softened.
  5. Add the bell peppers, mushrooms and carrots and continue to cook for an additional 4-5 minutes.
  6. Add the snap peas. Give the sauce another quick stir then pour it into the pan and bring to a boil.
  7. Add the cooked noodles and toss to coat in the sauce and mix the vegetables throughout.
  8. Serve immediately topped with green onions and sesame seeds. 



Storing: Let cool then store in a sealed container in the fridge for up to 5 days. Enjoy leftovers cold or reheat as needed in the microwave or in a pan on the stovetop. Lo mein can be frozen in an airtight container or individual freezer-safe bags for up to 3 months. Thaw in the fridge and reheat as needed.


  • Serving Size: 1/6th of recipe
  • Calories: 295
  • Fat: 4 g
  • Carbohydrates: 73 g
  • Fiber: 2 g
  • Protein: 8 g

Keywords: vegan noodles, vegan lo mein, vegetable lo mein