Easiest Ever Vegan Vegetable Lo Mein
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This vegetable lo mein is almost as easy as ordering from your favourite takeaway and definitely much healthier. It’s ready to eat in just twenty minutes and is packed full of vegetables.
The sauce is carefully balanced to be lower in sodium than anything shop-bought, and we think, just as delicious.
Vegetarian noodle recipes always seem so easy – the promise of throwing some veg and noodles together and ending up with something delicious is very appealing!
But have you ever been caught out by a recipe that seems simple but requires loads of sauces and seasonings that just aren’t in your kitchen cupboards?
We have, and it sucks. So, enter our vegan lo mein. You can cook it without a wok, an extensive spice rack, or even Chinese noodles, since spaghetti noodles also do the trick!
What exactly is lo mein?
Lo mein is a traditional Chinese dish, which literally means ‘stirred noodles’ in Cantonese. And that’s exactly what it is: fried, crunchy vegetables and a soy based sauce stirred through soft, cooked noodles.
The earliest noodles were created in China over two thousand years ago by throwing small pieces of bread dough into boiling water.
Noodles have come a long way since then, taking on their long, thin shape and becoming popular in cuisines around the world.
What are the health benefits of this vegetable lo mein?
This vegan lo mein is made with colourful, fresh vegetables. Mushrooms, bell pepper, carrot and spinach all mean that this recipe packs 131% of your daily vitamin A intake, supporting eye health and bone re-modeling.
On top of this, eating this vegetable lo mein for dinner will provide 76% of your daily vitamin C intake, a powerful antioxidant that clears free radicals and is crucial in controlling infections.
As if this vegetable lo mein recipe wasn’t already pulling its weight in a thirty day vegan challenge, it also has great benefits for your metabolism if you’re trying to lose some weight this new year.
Sriracha, garlic, and ginger are the key players for this vegan lo mein noodle recipe’s metabolism-boosting effect.
These ingredients create a thermogenic effect in your body, meaning they increase the metabolic rate occurring after a meal and help your body to digest healthily.
We’ve also got plenty more guidance on how to incorporate foods with metabolism boosting effects into your diet.
Finally, the mushrooms, peas, and leafy greens in this vegetarian lo mein provide an excellent amount of potassium.
Potassium is a crucial mineral in maintaining your body’s electrical system and balancing the water levels in your body. These are important to aid the functioning of the brain, nerves, muscles, and heart.
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Switch it up: ingredient swaps and substitutions
In a bid to make this the easiest lo mein recipe probably ever, we’ve made sure to give you plenty of flexibility and substitutions.
So, you don’t have white wine vinegar? No problem, use white wine! You don’t ever buy Siracha? Try tabasco or another hot sauce!
We’ve also recommended using crunchy vegetables like sliced peppers and carrots to contrast with the soft texture of the noodles.
However, if you have other vegetables in your fridge that need using up, feel free to try something different.
Remember to let us know in the comments how it goes!
We guarantee that this vegetable lo mein is bound to become a firm favourite that you’ll find yourself repeating (with as many substitutions as you like!) week after week.
But don’t just take our word for it – lots of our wonderful readers feel the same!
For more noodle goodness try this vegan chow mein or these fiery dragon noodles. If you’re still craving more excellent vegan Chinese cooking, check out our list of 20 vegan Chinese recipes.
What our readers are saying
ALICE
⭐⭐⭐⭐⭐
One of the best Chinese dishes (matched only by some of these other delicious vegetarian chinese recipes!). Definitely I will do this again (more than once) ❤️
DIANE
⭐⭐⭐⭐⭐
This was easy, delicious and my family loved it. Thanks for a great recipe.
WHITNEY
⭐⭐⭐⭐⭐
I’ve made this twice now! This recipe is BOMB! (that means delicious) and literally cooks in 20 minutes for me once all my veggies are chopped. Thank you so much for posting!
Ingredients
- 5.5 oz spaghetti (wholegrain would be best)
- 1 tbsp olive oil
- 1 clove garlic
- 3.5 oz mushrooms
- ½ bell pepper, red
- 1 carrot (sliced)
- 3 tbsp white wine (3 tbsp white wine = 1 tbsp white wine vinegar)
- ⅔ cup peas
- 1 handful leafy greens (eg. spinach)
- 3-4 tbsp soy sauce
- 1 tbsp nutritional yeast
- 2 tsp maple syrup (or honey, if that’s ok for you)
- 1 thumb ginger, fresh (fresh, but powder is fine too)
- 2 tsp Sriracha (or similar hot sauce)
Instructions
- Cook the pasta according to package instructions; drain well.5.5 oz spaghetti
- Finely dice the garlic, slice mushrooms and bell pepper. Slice carrot into sticks1 clove garlic, 3.5 oz mushrooms, ½ bell pepper, red, 1 carrot
- Get a large pan or wok, and heat olive oil over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Stir frequently until tender (3-4 minutes).1 tbsp olive oil
- Then hit it with the white wine. Afterwards add the peas and leafy greens. Let it simmer and take care of the sauce.3 tbsp white wine, ⅔ cup peas, 1 handful leafy greens
- Get a bowl, add soy sauce and maple syrup, minced ginger and sriracha. Whisk together and set aside.3-4 tbsp soy sauce, 2 tsp maple syrup, 1 thumb ginger, fresh, 2 tsp Sriracha
- When ready, stir it in the nutritional yeast, pasta and soy sauce mixture. Toss to combine.1 tbsp nutritional yeast
- Taste test and see, if it needs more soy sauce!
- Ready to serve, enjoy!
NOTES
- Tips: Add a splash of water or two to the pan to make sure the dish won’t dry out.
- Make-ahead? Yes, easily!
- Freezable? Yes, it’s freezer friendly.
Nutrition
Hauke Fox
I’m always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don’t like what many companies do to animals and the environment with their products.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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35 comments
Delicious! Used gluten-free tamari instead of soy sauce, brown rice noodles (so good for soaking up sauce), and Pinot Grigio for the white wine. We also added broccoli and tofu. Very simple recipe and turned out so well 🙂 Really rich flavor. I felt that it was not spicy, so red pepper flakes would be a good addition if you like more of a kick. Definitely a keeper!
Woohoo! Thanks for sharing your experience! All these additions sound so appropriate!!
I will be making this for.a vegan/eat better
group pot luck on April 4th.
I love to cook and can’t wait to hear the oos
and ah’s, as I’m sure this vegan lo mean dish will be delicious.
Ah yes, be sure it will be delicious and pretty easy to cook! I wish you to have fun! 🙂
This was easy, delicious and my family loved it. Thanks for a great recipe.
I’ve made this twice now! Both times i added broccoli with the carrots. Second time i also added a handful of shredded cabbage and onion. I started my vegan journey in August 2020 and wanted to find other uses for all my spaghetti noodles. This recipe is BOMB! (that means delicious ) and literally cooks in 20 minutes for me once all my veggies are chopped. Thank you so much for posting!
Ah wow, thank you for the kind compliments! Really glad you’re enjoying it so much! Glad you’re getting on so well with your vegan journey, too 🙂
Don’t know why I took so long to try this. It is delicious and easy. I use 80g pasta (rather than (200g) because I’m more interested in the veg, so 2 tbsp soy is plenty. Second time I also threw in some cauliflower and asparagus – fabulous!
Woop! I’m glad you tried it too. Yes, this one has been around for a while – and cool idea with more veg and less pasta. You’ve made me fancy it again now too 😀
I have noticed tummy cramps and gassy feeling and state when I try to stay vegan. Any suggestions to avoid or cut it off.
Hi D, is it one particular type of food that sets it off? It might be worth trying to find out exactly what causes it – could you get a test done?
I don’t know if it fits the flavor profile for this recipe but when I want to cut back on soy sauce I add either lime or lemon juice. So 3tbs of soy sauce would be 2tbs soy sauce and 1tbs juice.
Sounds good to me, Kevin! I definitely like the idea, will try. Thanks!
So, the third issue is you don’t have any specialty items, but then list Sriracha as an ingredient, and leave it up to the reader to find an appropriate substitute. Back to my search, I guess 🙁
Oh dear! I didn’t realize Sriracha is not readily available anywhere! Substitutes would be sambal oelek or any other spicy chili sauce. Thanks for the heads up, will update the post!