Here’s a simple and delicious Vegan Lo Mein recipe you can try at home:
Ingredients (Serves 2–3)
For the noodles:
- 8 oz lo mein noodles or spaghetti
- 1 tbsp sesame oil
For the sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp hoisin sauce
- 1 tsp maple syrup or sugar
- 1 tsp rice vinegar
- 1 tsp sriracha (optional, for heat)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
For the stir-fry:
- 1 cup broccoli florets
- 1 small carrot, julienned
- 1/2 red bell pepper, sliced thin
- 1/2 cup snap peas
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
Optional garnish:
- Sesame seeds
- Extra green onions
Instructions
- Cook the noodles:
- Cook lo mein noodles according to package instructions, drain, and toss with 1 tsp sesame oil to prevent sticking.
- Make the sauce:
- In a small bowl, mix soy sauce, hoisin, maple syrup, rice vinegar, sriracha, and cornstarch slurry. Set aside.
- Stir-fry the vegetables:
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add garlic and ginger, stir-fry 30 seconds until fragrant.
- Add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 3–4 minutes until just tender but still crisp.
- Combine noodles and sauce:
- Add cooked noodles to the pan with vegetables.
- Pour the sauce over everything and toss for 2–3 minutes until noodles are coated and sauce has thickened slightly.
- Serve:
- Garnish with sliced green onions and sesame seeds. Serve hot.
💡 Tips:
- Feel free to swap vegetables based on what you have—mushrooms, baby corn, or bok choy work great.
- For extra protein, add tofu or tempeh cubes.
- Make it gluten-free by using tamari and rice noodles instead of lo mein.
If you want, I can also make a quick 15-minute version that’s even easier for weeknight dinners. Do you want me to do that?
