Vegan Veggie Chinese Lo Mein Noodles are a quick, healthy meal made with noodles and everyday vegetables, sauteed in a sweet and savory Asian style sauce. They’re one of my favorite comfort foods…of all time! These guys are in the same family as my Sautéed Kale Sesame Noodles which are also vegan, gf friendly, and ready in 30.
Vegan Veggie Chinese Lo Mein Noodles
I’ve been making this recipe for many years…and every time I eat it, I think “dayum girl, share this with your people already!”
So, here I am, giving you one of my favorite, fast recipes!
It’s not rocket science to whip up an Asian inspired lo mein noodle dish.
But we’re also not just opening a box of noodles and a bottle of pre-made sauce here {even though it’s almost that easy}.
Nahhhh. We’re using fresh, raw vegetables, stir frying them with noodles, and making our own quick sauce.
Best part is, we’re in complete control of our salt.
You know how I feel about that [WINNING!]
Also, the experts say that when we stir fry veggies, we’re retaining nutrients.
Sometimes I really like what the experts have to say.
So, how do you make vegetable lo mein noodles at home?
Here are my quick steps (see full recipe below). But, ask anyone else and they probably do it differently.
1. Cook pasta noodles (rinse and drain)
2. Make sauce
3. Saute veggies
4. Toss noodles, veggies and sauce together
5. Heat through; serve warm
What is lo mein sauce made of?
In my recipe, I use reduced sodium soy sauce, sugar, sesame oil, and ginger.
I’ve seen a few people add Sriracha or hot sauce to their recipe to kick things up a notch.
That sounds like the perfect thing to do if mine’s too tame for ya.
What are lo mein noodles made of?
Lo mein is traditionally made with wheat noodles, so it’s not typically thought of as a gluten free dish.
However, these Ramen Rice Noodles are the perfect, gluten free option for this dish!
Ingredients you’ll need for Vegan Veggie Chinese Lo Mein Noodles (see full recipe below for amounts):
- soy sauce [reduced sodium]
- sugar
- sesame oil
- ginger
- noodles
- green onions
- mushrooms
- bell peppers
- snap peas
- cabbage
Kitchen tools I use for this recipe
- chef knife and cutting board
- small mixing bowl (to make sauce)
- 3 quart saucepot (to cook pasta)
- colander (to drain pasta)
- large nonstick skillet or wok
Looking for a more Asian-inspired recipes for the vegan in you?
Vegan Thai Peanut Zucchini Noodles
Instant Pot Thai Coconut Lentil Chickpea Curry
Vegan Thai Coconut Vegetable Curry
* Note: This post has affiliate product links, which means I earn commissions when you purchase using those links (at no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 2 quarts
Snap peas, bell pepper, mushrooms, and cabbage are sautéed with noodles and tossed in a sweet and savory Asian sauce.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 14 review(s)
Ingredients
- 1/4 cup Reduced-Sodium Soy Sauce
- 1 Tbsp Sugar (your choice)
- 1 tsp Sesame Oil
- 1 tsp Ginger (freshly ground)
- 14 oz Noodles (your choice)
- 2 Tbsp Sesame Oil
- 3 Green Onions (sliced, save green tops for garnish)
- 2 cups Mushrooms (chopped)
- 6-8 Mini Bell Peppers (chopped)
- 2 cups Snap Peas (sliced)
- 2 cups Green Cabbage (finely shredded)
Instructions
- Cook NOODLES according to package directions; rinse in cold water, drain, set aside.
- Meanwhile, in a small bowl, whisk together SOY SAUCE, SWEETENER, SESAME OIL, and GINGER; set aside.
- Heat SESAME OIL in a large skillet; add GREEN ONIONS (whites), MUSHROOMS, BELL PEPPERS, and SNAP PEAS; sauté until tender, stirring as needed.
- Add CABBAGE and sauté a few minutes until tender, stirring as needed.
- Add cooked VERMICELLI and SAUCE; continue heating until warmed through, gently tossing as needed.
Notes
Serve warm or chilled; garnish with sliced green onions
Traci Antonovich
About my recipes: Minimal meat & more plants!
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