Delicious Fake Lo Mein (20 Min, Vegan)

Delicious Fake Lo Mein. Ready in 20 minutes | #dinner #vegan |

I always wanted to post a stir fry recipe! But there were always problems when I tested various recipes.

First: I don’t have a wok, so I have to be able to use a pan.

Second: I don’t have cooking oil suitable for high temperature frying (eg. peanut oil). Without such an oil it’s actually quite unhealthy to prepare a stir fry (1).

Third: I don’t have ingredients like Shaoxing wine, five spice powder, and sesame oil for this extra Chinese-y flavor.

If this sounds familiar, then let me present you with this simple Chinese inspired Delicious Fake Lo Mein that tastes just as awesome! If you can’t relate to this, then you might as well just make your own fancy pants wok recipe right now. See you later. Just kidding. No, not really. Or am I?

Back to the recipe: the balancing act is clearly the sauce.

On the one hand you can drown your pasta in soy sauce. Sure, you’ll then have lots of flavour, but your salt intake flies through the roof (a common problem with takeaway stir fries). But on the other hand, if you’re too tight with the soy sauce then the dish ends up being bland.

With this in mind I think the sauce mixture for our Lo Mein is just great! Try it for yourself and see what you think. This Lo Mein only takes 20 minutes anyway.

Health Benefits – Lo Mein

This dish has your Vitamin A and Vitamin C intake more than covered for the day. It contains more than 100% of both, which benefits your immune system (2) and keeps your bones and teeth healthy (3).Delicious Fake Lo Mein. Ready in 20 minutes | #dinner #vegan |

As already mentioned, don’t go too overboard with the soy sauce. This Lo Mein adds about 45% of sodium to your daily recommended intake, if you choose a low sodium soy sauce and about 70% if you choose a regular soy sauce.

I suggest making this your only salty dish for the day to keep your blood pressure in check, ok? (4)




4.0 from 1 reviews
Delicious Fake Lo Mein (20 Min, Vegan)
Prep time
Cook time
Total time
Cuisine: Chinese
Serves: 2 servings
  • 150g - 200g whole wheat pasta
  • 1 tablespoon olive oil
  • 1 cloves garlic, minced
  • A handful of mushrooms, sliced (1 cup)
  • Half a red bell pepper (1 cup)
  • 1 carrot, sliced
  • 3 tbsp white wine
  • A handful of peas (1 cup)
  • A handful of leafy greens like spinach (2 cups)
  • 3-4 tablespoons soy sauce
  • 2 teaspoon honey (or agave nectar to make it vegan)
  • 1 cm ginger (or 1 tsp ginger powder)
  • 2 tsp Sriracha or similar hot sauce
  1. Cook the pasta according to package instructions; drain well.
  2. Get a large pan or wok, and heat 1 tbsp of olive oil over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Stir frequently until tender (3-4 minutes).
  3. Then hit it with the 3 tbsp of white wine. Afterwards add the peas and leafy greens. Let it simmer and take care of the sauce.
  4. Get a bowl, add 3 tbsp of soy sauce, 2 tsp of honey, 1 cm of minced ginger and 2 tsp of sriracha. Whisk together and set aside.
  5. When ready, stir it in the pasta and soy sauce mixture. Toss to combine.
  6. Taste test and see, if it needs more soy sauce!
  7. Ready to serve, enjoy!
Adapted from The Woks of Life


  1. I love stir frys and this look delicious.

    I have the same problem with salt. My chicken chow mein has 49% of the recommended daily intake of salt. I tried reducing the soy but like you said, the flavour just isn’t as good. If you ever find a solution then let me know.

  2. Like you I cook with low sodium soy sauce and it’s OK because it tastes like the “normal” one. Beautiful recipe!

  3. Gah – am definitely in your boat – I am wok-less, special Chinese spice-less, and peanut oil-less – so fake lo mein in a pan with white wine and soy is my kinda stir fry! I found these black rice noodles here and I bet they would be wonderful in this dish! Thanks so much – now I can stir fry happily! 🙂

  4. have you ever used this with zoodles?? im trying to find good tasting Asian recipes that incorporate zucchini noodles, suggestions are welcomed wink wink!!

  5. I am a new vegetarian convert…since January 1. This website has been a valuable resource. Quick, easy and protein packed recipes are just what I need to maintain my commitment to a plant-based diet. Keep the recipes coming, please. The fake lo mein is a winner. Yummy!!!

    • Hi Sonya!
      How cool is that?! Thanks for the great feedback! Honestly, this is exactly the goal with our blog. Finding easy veggie recipes that make the switch to a vegetarian diet smooth 🙂
      Glad we could help out a little!

  6. I clicked on this just because of the “Who has all these Chinese ingredients anyway” part of your Pinterest pic. OMG. I’m cracking up over here.

    • Hi Missy! Thanks for the comment! Haaa, yes I bet that’s what many people think when they want to make their first Asian stir fry. Sth along “okay now I need to go to the Asia store, buy five ingredients that I will never use up and leave in the cupboard for the next couple of years, Much better then a take-away. Not.” 😀

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