Description
This Vegan Lo Mein is a flavorful and colorful stir-fried noodle dish packed with fresh vegetables and a savory homemade sauce. Perfectly cooked lo mein noodles are tossed with crunchy carrots, sweet bell peppers, earthy mushrooms, and crisp cabbage, all brought together by a balanced soy-hoisin sauce with a hint of maple syrup and sesame oil. A quick and easy plant-based meal that can be made in under 30 minutes, ideal for busy weeknights or casual dinners.
Ingredients
Scale
Sauce
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Main
- 8 ounces lo mein noodles (or any long noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small onion, thinly sliced
- 2 medium carrots, julienned
- 1 bell pepper, thinly sliced
- 2 cups sliced mushrooms
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts (optional)
- Green onions and sesame seeds for garnish
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil. Set aside to allow the flavors to meld.
- Cook the Noodles: Bring a large pot of water to a boil and cook the lo mein noodles according to the package instructions, usually 7-9 minutes. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger, stir-frying for about 1 minute or until fragrant but not browned, to infuse the oil with flavor.
- Stir-Fry Veggies: Add the thinly sliced onion, julienned carrots, and bell pepper to the wok. Stir-fry for 4 to 5 minutes until they become slightly tender but still retain some crunch. Then add the sliced mushrooms and continue cooking for an additional 2 minutes to soften them.
- Add Cabbage and Sprouts: Stir in the shredded cabbage (or bok choy) and optional bean sprouts. Stir-fry everything together for 2 to 3 minutes until the cabbage wilts slightly but remains crisp.
- Add Sauce: Pour the prepared sauce evenly over the vegetables in the wok. Stir well to coat all the vegetables, and let it simmer gently for 1 to 2 minutes to marry the flavors.
- Toss Noodles: Add the cooked and drained noodles to the wok. Gently toss and stir to combine the noodles uniformly with the vegetables and sauce, allowing the noodles to heat through and absorb the savory liquids.
- Garnish and Serve: Remove the wok from heat. Garnish the lo mein with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot and enjoy this vibrant vegan dish.
Notes
- For gluten-free option, ensure to use tamari instead of soy sauce and gluten-free noodles.
- Bean sprouts are optional but add a nice crunch and freshness.
- You can customize the vegetables based on your preference or what’s in season.
- Use a large wok or skillet for easy tossing and even cooking.
- Store leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out the noodles.
