This delicious vegan Chinese lo mein is loaded with a rainbow of fresh vegetables and tossed in a savory sauce over chewy lo mein noodles. It’s a healthier plant-based version of the classic takeout dish.
Benefits:
- Vegan and dairy-free, making it suitable for those following a plant-based diet.
- High in fiber from the vegetables and noodles to promote healthy digestion.
- Low in saturated fat and cholesterol-free.
- Rich in vitamin C, vitamin K, folate and potassium from the variety of veggies.
- Lo mein noodles provide complex carbs for lasting energy.
Ingredients:
- 8 oz lo mein noodles or thin spaghetti noodles
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 cup sliced mushrooms
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup snow peas
- 3 green onions, sliced
Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Instructions:
- Cook the lo mein noodles according to package instructions. Drain and rinse under cold water.
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the mushrooms, cabbage, carrots, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
- Add the cooked lo mein noodles and green onions. Pour in the prepared sauce and toss everything together until noodles and vegetables are evenly coated in sauce.
- Remove from heat and serve immediately, garnished with extra green onions if desired.
Tips You Can Try :
Here are some tips for making delicious vegan Chinese vegetable lo mein:
- For the best texture, cook the lo mein noodles al dente according to package instructions, drain them, and then rinse under cold water to stop the cooking process. This prevents them from getting mushy when tossed with the vegetables and sauce.
- Use a mix of fresh vegetables like mushrooms, carrots, snow peas, cabbage, and bean sprouts. You can also add broccoli, bell peppers, bok choy or any other veggies you like.
- Cook the vegetables over high heat in a hot wok or skillet to get a nice sear and char on them. This enhances their flavor.
- For extra protein, add cubed baked tofu or edamame beans to the lo mein.
- Use sesame oil for stir-frying the vegetables and noodles to get that authentic Chinese flavor.
- The sauce is key – make sure to whisk the cornstarch and wet ingredients together well before adding to the hot pan to avoid lumps.
- Have all ingredients prepped and sauce made before starting to cook, as the stir-fry process goes quickly.
- Garnish with sliced green onions, sesame seeds, crushed peanuts or cashews for added crunch and flavor.
- Leftovers can be refrigerated for 3-4 days and reheated in a skillet or the microwave.
Nutritional Values
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbs: 55g
- Fiber: 5g
- Protein: 9g
This veggie lo mein is a flavorful and nutritious way to enjoy a Chinese food favorite while packing in plenty of fiber, vitamins and minerals from the fresh produce. The best part is it’s ready in under 30 minutes!
Vegan Chinese Vegetable Lo Mein
This delicious vegan Chinese lo mein is loaded with a rainbow of fresh vegetables and tossed in a savory sauce over chewy lo mein noodles.
Ingredients
- 8 oz lo mein noodles or thin spaghetti noodles
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp freshly grated ginger
- 1 cup sliced mushrooms
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup snow peas
- 3 green onions sliced
Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Instructions
- Cook the lo mein noodles according to package instructions. Drain and rinse under cold water.
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the mushrooms, cabbage, carrots, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
- Add the cooked lo mein noodles and green onions. Pour in the prepared sauce and toss everything together until noodles and vegetables are evenly coated in sauce.
- Remove from heat and serve immediately, garnished with extra green onions if desired.
Notes
Nutritional Values
- Calories: 320 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbs: 55g
- Fiber: 5g
- Protein: 9g
Tips You Can Try :
Here are some tips for making delicious vegan Chinese vegetable lo mein:- For the best texture, cook the lo mein noodles al dente according to package instructions, drain them, and then rinse under cold water to stop the cooking process. This prevents them from getting mushy when tossed with the vegetables and sauce.
- Use a mix of fresh vegetables like mushrooms, carrots, snow peas, cabbage, and bean sprouts. You can also add broccoli, bell peppers, bok choy or any other veggies you like.
- Cook the vegetables over high heat in a hot wok or skillet to get a nice sear and char on them. This enhances their flavor.
- For extra protein, add cubed baked tofu or edamame beans to the lo mein.
- Use sesame oil for stir-frying the vegetables and noodles to get that authentic Chinese flavor.
- The sauce is key – make sure to whisk the cornstarch and wet ingredients together well before adding to the hot pan to avoid lumps.
- Have all ingredients prepped and sauce made before starting to cook, as the stir-fry process goes quickly.
- Garnish with sliced green onions, sesame seeds, crushed peanuts or cashews for added crunch and flavor.
- Leftovers can be refrigerated for 3-4 days and reheated in a skillet or the microwave.
